Modern Irish Stew

• 12 lamb chops
• 500 g baby onions
• 750 g baby new potatoes
• 270 g baby carrots
• 3 sprigs lemon thyme
• 2 tablespoons plain flour
• 600 ml lamb stock
• salt & freshly ground black pepper
• chopped parsley, and (to garnish)
• chives (to garnish)

1. Preheat oven to 180C, 350F, Gas 4.
2. Brown the chops in a non-stick frying pan, then layer up in a large flameproof casserole with the vegetables and thyme, seasoning between layers.
3. Pour off the excess fat from the frying pan and add the flour.
4. Stir well to make a paste, then cook for 30 seconds.
5. Stir in the stock to make a smooth sauce and bring to the boil.
6. Pour the liquid over the meat and vegetables and bring to a simmer on the hob.
7. Cover and cook in the lower half of the oven for 2 hours or until the lamb is tender.
8. Garnish with the freshly chopped herbs and serve with Savoy cabbage, if wished.

lamb chops, baby new potatoes, baby carrots, thyme, flour, salt, parsley, chives

Taken from www.food.com/recipe/modern-irish-stew-245543 (may not work)