Ingredients
1/4 cup plain flour
1.2kg lamb neck chops, trimmed
1/4 cup olive oil
1 brown onion, finely chopped
1 tablespoon fresh thyme leaves2 carrots, peeled, sliced
1kg desiree potatoes, peeled, cut into 2cm pieces
6 cups beef stock
thyme sprigs and crusty bread, to serve
Method
1. Place flour and chops in a snap-lock bag. Seal. Shake until chops are coated. Heat 1 tablespoon oil in a heavy-based saucepan over medium heat. Add onion and thyme. Cook, stirring, for 3 to 4 minutes or until tender. Transfer to a bowl.
2. Increase heat to high. Add 1 tablespoon oil. Add half the chops. Cook for 2 minutes each side or until browned. Transfer to a plate. Repeat with remaining oil and chops. Layer 4 chops and half the carrots, potatoes and onion mixture in pan. Repeat layers with remaining chops, carrots, potatoes and onion mixture. Pour over stock. 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. Simmer for 30 minutes or until chops are very tender and sauce has thickened slightly.
3. Season with pepper. Top with thyme sprigs. Serve with crusty bread.
For some extra flavour try adding a 400g tin of crushed tomatoes with the stock.
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