This rustic lamb stew is easy, economical and best of all it's hearty and delicious.
Lamb necks are slow-cooked with potatoes, carrots, thyme and tomatoes to make a rich stew that tastes even better the next day.
I like to mop up the delicious sauce with homemade Irish soda bread which you can make in the oven while you're cooking the stew.
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours, 15 minutes
- 1/4 cup plain flour
- 1kg (35oz) trimmed lamb neck chops
- 1/4 cup olive oil
- 2 medium brown onions, finely chopped
- 1 Tbsp fresh thyme leaves
- 2 medium carrots, peeled, sliced
- 1kg (35oz)potatoes, peeled, cut into 3cm pieces
- 3 cups beef stock
- 3 cups of water
- 1 x 400g (14oz) can of diced tomatoes
- 1/2 tsp of salt
- Thyme sprigs and crusty bread, to serve
- Serves 6
- Place lamb in a large bowl and toss well to coat.
- Heat 1 tablespoon oil in a heavy-based saucepan over medium heat. Add onion and thyme. Cook, stirring, for 4 to 5 minutes or until tender. Transfer onion to a bowl.
- Increase heat to high. Add 1 tablespoon oil and brown the lamb chops. Cook for 2 minutes on each side or until browned. Transfer to a plate.
- Layer half the chops and half the carrots, potatoes and onion mixture in pan. Repeat layers with remaining chops, carrots, potatoes and onion mixture. Sprinkle with salt and pour over stock, water and and bring to the boil, skimming off fat when necessary.
- Reduce heat to low. Cover. Simmer for 1 hour 30 minutes, skimming off fat when necessary.
- Remove lid and simmer for a further 30 minutes or until the sauce has thickened slightly.
- Divide amongst serving bowls and top with a few thyme sprigs and serve with crusty bread.