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Irish Stew with Lamb Chops
By Andy | July 2, 2008
Irish Stew
Serves 4
Prep time : 10 minutes
Cooking time : 60 minutes
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Ingredients
1.25 kilograms of lamb forequarter chops.
30 grams of butter.
1 tablespoon of olive oil.
1/2 cup plain flour, seasoned with salt and pepper.
3 large brown onions, diced.
700 grams waxy potatoes, peeled and diced in large cubes.
250 grams carrots, peeled and cut into large dice.
2 tablespoons tomato paste.
750 mL beef stock.
1 cup fresh chopped flat leaf parsley.
Method
Preheat oven to 160C.
Lightly grease a large baking dish.
In a non stick fry pan, melt the butter into the oil over medium heat.
Meanwhile, add the flour to a large freezer bag. Add the chops one at a time and coat well with flour. Shake off excess and remove.
Cook the chops 2-3 minutes each side, or until the begin to pick up some colour.
Place cooked chops into the baking dish. Top with potatoes and carrots.
When all chops are cooked, add the onions and fry gently for 3-4 minutes.
Add stock and tomato paste to pan and work to remove all the flavoursome brown bits stuck to the pan.
Pour stock and onions over the contents of the baking dish, sprinkle half of the parsley over the top.
Cover and bake for 2 hours, or until meat and vegetables are tender.
Serving
Serve to plates and top with remaining parsley.
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