Braised Carrots And Lamb

• 1/4 cup vegetable or olive oil
• 8 None lean lamb shoulder chops
• 2 medium onions, thinly sliced
• 1 clove garlic, finely chopped
• 2 tbsp flour
• 1 can (14 oz) diced tomatoes
• 1 1/2 cups chicken stock
• 2 None bay leaves
• 4 medium carrots, cut diagonally into 3/4-inch slices
• 1/2 cup chopped flat-leaf parsley
• None None Mashed potato, to serve

1. Heat 2 tbsp of the oil in a large saucepan on medium-high heat. Cook and turn the lamb, in 2 batches, for 2 mins or until browned. Transfer to a heatproof plate.
2. Heat the remaining oil in the pan. Cook and stir the onion and garlic for 5 mins or until the onion is soft. Stir in the flour and cook for 1 min.
3. Add the tomato, stock, bay leaves, carrot and lamb. Stir to combine and bring to a boil. Reduce the heat to low; simmer, covered, for 1 1/2 hours or until the lamb is tender. Remove the bay leaves and stir in the parsley. Serve with mashed potato.

vegetable, chops, onions, clove garlic, flour, tomatoes, chicken stock, bay leaves, carrots, flatleaf, potato

Taken from recipes-plus.com/api/v2.0/recipes/36706 (may not work)