Irish Lamb Stew
1/4 cup Plain Flour
1.5kg Lamb Forequarter Chops, trimmed
1 Brown Onion, finely chopped
2 Celery Stalks, roughly chopped
2 Carrots, roughly chopped
1 Parsnip, roughly chopped
600g Baby Potatoes, cut into 3cm cubes
1 tbsp Beef Stock Powder
1 tbsp Worcestershire Sauce
1/4 cup Cornflour
1 cup Frozen Peas
1 Clove Garlic, minced
1 1/2 tsp Dried Thyme Leaves
Crusty bread, to serve
Salt & Pepper
Step One - Place the flour and chops in a large snap-lock bag. Seal. Shake to coat. Heat 1 tablespoon oil in a heavy-based saucepan over medium heat.
Step Two - Cook the onion, celery, parsnip, peas and carrot, stirring, for 5 minutes or until onion has softened. Transfer to a bowl.
Step Three - Increase heat to high. Add a tablespoon oil. Cook half of the chops for 2 minutes each side or until browned, before transferring to a plate.
Step Four - Repeat with a further tablespoon of oil and the remaining chops.
Step Five - Layer 4 chops, half the potato and vegetable mixture in a roasting pan. Repeat the layers with the remaining chops and vegetable mixture. Preheat your oven to 160c.
Step Six - In a medium saucepan, add the worcestershire sauce, beef stock powder, garlic clove, dried thyme leaves, corn flour and 5 cups cold water. Bring to the boil. Season with salt and pepper. Pour across the lamb and vegetable mixture. Cook for 1.5 to 2 hours, covered, stirring occasionally or until lamb is cooked through and falling off the bone.
Step Seven - Plate and serve with crusty bread.