Modern Irish Stew

10 pieces lamb chops
500 g baby onions
750 g baby new potatoes
270 g mini carrots
Few sprigs lemon thyme
2 tbsp plain flour
600 ml lamb stock
Salt and freshly ground black pepper
Chopped parsley and chives to garnish


1. Preheat oven to 180°C, 350°F, Gas 4. Brown the chops in a non-stick frying pan, then layer up in a large flameproof casserole with the vegetables and thyme, seasoning between layers.

2. Pour off the excess fat from the frying pan and add the flour. Stir well to make a paste, then cook for 30 seconds. Stir in the stock to make a smooth sauce and bring to the boil.

#3. Pour the liquid over the meat and vegetables and bring to a simmer on the hob. Cover and cook in the lower half of the oven for 2 hours or until the lamb is tender.

4. Garnish with the freshly chopped herbs and serve with Savoy cabbage, if wished.

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