Ingredients Jump to Instructions ↓

  1. 2 1/2 lb Lamb: "neck chops"

  2. 4 ea Medium-sized onions

  3. 4 ea Medium-sized carrots

  4. 1 x Salt and pepper

  5. 1 T Lamb fat

  6. 1 T Butter

  7. 2 1/2 c Stock or water

  8. 1 T Chopped parsley

  9. 1 T Chopped chives

Instructions Jump to Ingredients ↑

  1. Don't let the butcher trim the fat off the lamb chops! Shred some of it and render it down in a heavy casserole. Peel onions and potatoes, scrape carrots. Cut the meat into 8 pieces; only excess fat is cut away. Bones need not be removed. Cut the carrots and onions in quarters. Toss the meat in the hot fat until its color changes; repeat with onions and carrots. Add stock and season carefully. Put whole potatoes on top. Simmer gently until the meat is cooked, approximately 2 hours. Pour off the cooking liquid: degrease it, and reheat in a saucepan. Check seasoning. Then swirl in butter, chives, parsley, and pour back over stew.


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