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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 350°F (optional). | 2. Cut any large chops in half and trim off all the excess fat, then render down the fat over a gentle heat in a heavy-based frying pan. | 3. Discard the rendered down pieces. | 4. Toss the chops into the pan and cook until lightly browned, turning occasionally. | 5. Transfer to a plate, and then quickly toss the onions into the fat and then the carrots. | 6. Build the lamb, carrots and onions up in layers in a large casserole dish, seasoning each layer as you go. | 7. De-glaze the pan with stock and pour into the casserole. | 8. Lay the potatoes on top, so they can steam while the stew cooks. | 9. Season, then add the thyme and bring to the boil on top of the stove. | 10. Cover with the lid of the casserole. | 11. Transfer to the oven or allow to simmer on top of the stove for 1-1½ hours until the stew is completely cooked. | 12. When the stew is cooked, carefully pour off the cooking liquid into another pan, skim off the grease and re-heat. | 13. If you want to thicken the sauce slightly you can make a roux with the butter and flour. | 14. Simply, melt the butter in a small pan and stir in the flour, then cook for 1-2 minutes on a low heat, stirring. | 15. Whisk into the sauce, a little at a time until you have achieved the desired consistency. | 16. Season to taste and add the parsley and chives. | 17. Pour the sauce back into the casserole and bring back to boiling point on top of the stove. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb chop	3			-	-	-	-
carrot	6		peeled cut	314.88	73.5744	7.1424	1.8432
onion	6		peeled cut	384.0	89.664	10.56	0.96
lamb stock	30	fluid		-	-	-	-
potato	8 -12		peeled cut	-	-	-	-
thyme	1	sprig		-	-	-	-
butter	1	tablespoon	unsalted softened	101.814	0.0085	0.1207	11.5176
plain flour	1	tablespoon		-	-	-	-
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
chive	1	tablespoon	snipped	0.9	0.1305	0.0981	0.0219
salt black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.