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1 tablespoon vegetable oil
3 pounds shoulder lamb chops (7 to 8 chops), each chop cut in half
5 to 6 medium-sized carrots, peeled and cut into 2-inch chunks
2 medium-sized onions, peeled and cut into 1-inch chunks
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
6 medium white potatoes, peeled and cut in half lengthwise
2 (14-ounce) cans beef stock
2 to 3 tablespoons flour
1/3 cup water
1 teaspoon chopped fresh parsley
1 - In a heavy soup pot or Dutch oven, heat oil over high heat. Brown lamb chops on both sides, about 6 minutes, in batches if necessary.
2 - Place cooked chops back in pot, top with carrots and onions, and sprinkle with salt, pepper, and thyme. Arrange potatoes on top, cut-side down; pour beef stock over potatoes and bring to a boil over high heat. Cover, reduce heat to low, and simmer 1 to 1-1/4 hours, or until meat is fork-tender.
3 - In a small bowl, mix flour and water. Remove potatoes to a platter, add flour mixture to pot, stir, and cook 2 to 3 minutes, or until gravy is thickened. Sprinkle with parsley and serve immediately.
Mr. Food, OOH IT'S SO GOOD!! and the Mr. Food likeness are trademarks of Ginsburg Enterprises Incorporated. Copyright 2007 by Ginsburg Enterprises Incorporated. All rights reserved.
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