Trim lamb chops and pat dry with paper towel; set aside. Cut potatoes into 1 inch chunks; set aside. Cut carrots in half lengthwise, then diagonally into 1 inch pieces; set aside.
In large saucepan or dutch oven, heat oil over medium-high heat; cook lamb chops in batches for 5 minutes on each side or until well browned. Remove to plate. Drain off all but 2 tablespoons fat. Add onions, leeks and potatoes; cook stirring constantly, for 3 to 4 minutes or just until vegetables are softened. Remove to bowl.
Return chops and accumulated juices to pan. Spread vegetable mixture over chops. Add stock, thyme, bay leaf, pepper and salt to taste. Reduce heat and simmer, covered, for 35 minutes. Add carrots and simmer, covered for 45 to 55 minutes or until lamb and vegetables are tender. Taste and adjust seasoning if necessary.
Using slotted spoon, transfer lamb and vegetables to heated platter; cover and keep warm. Remove bay leaf and skim any fat from remaining liquid. Knead together flour and butter; whisk into hot pan juices. Cook, whisking constantly, over high heat for 5 to 10 minutes or until sauce has thickened slightly. Stir in parsley. Pour over lamb and vegetables.
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|Serving Size: 1 Serving (853g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 228 (46%)|
|Amt Per Serving||% DV|
|Total Fat 25.3g||34 %|
|Saturated Fat 15.3g||77 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 62.4mg||19 %|
|Sodium 1145.8mg||40 %|
|Potassium 1941.5mg||51 %|
|Total Carbohydrate 57.1g||17 %|
|Dietary Fiber 8.4g||34 %|
|Sugars, other 48.7g|
|Protein 14.6g||21 %|
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Calories per serving: 498
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