Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.02


  3. Categories: Meats, Main dish

  4. Yield: 6 servings

  5. 2 1/2 lb Lamb: "neck chops"

  6. 4 ea Medium-sized onions

  7. 4 ea Medium-sized carrots

  8. 1 x Salt and pepper

  9. 1 T Lamb fat

  10. 1 T Butter

  11. 2 1/2 c Stock or water

  12. 1 T Chopped parsley

  13. 1 T Chopped chives

  14. Don't let the butcher trim the fat off the lamb chops! Shred some of it

  15. and render it down in a heavy casserole. Peel onions and potatoes, scrape

  16. carrots. Cut the meat into 8 pieces; only excess fat is cut away. Bones

  17. need not be removed. Cut the carrots and onions in quarters. Toss the

  18. meat in the hot fat until its color changes; repeat with onions and carrots. Add stock and season carefully. Put whole potatoes on top.

  19. Simmer gently until the meat is cooked, approximately 2 hours. Pour off

  20. the cooking liquid: degrease it, and reheat in a saucepan. Check

  21. seasoning. Then swirl in butter, chives, parsley, and pour back over

  22. stew. --


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