Irish lamb stew

Method

1. Cut the chops in half and trim off some of the excess fat. Set aside. Render down the fat on a gentle heat in a heavy pan (discard the rendered down pieces).

2. Peel the onions, and scrape or thinly peel the carrots (if they are young you could leave some of the green stalk on the onion and carrot). Cut the carrots into large chunks, or if they are small leave them whole. If the onions are large, cut them into quarters through the root, if they are small they are best left whole.

3. Toss the meat in the hot fat on the pan until it is slightly brown. Transfer the meat into a casserole, then quickly toss the onions and carrots in the fat. Build the meat, carrots and onions up in layers in the casserole, carefully season each layer with freshly ground pepper and salt. De-glaze the pan with lamb stock and pour into the casserole.

4. Peel the potatoes and lay them on top of the casserole so they will steam while the stew cooks. Season the potatoes.

5. Add a sprig of thyme, bring to the boil on top of the stove, cover with a butter wrapper or paper lid and the lid of the saucepan.

6. Transfer to a moderate oven, or allow to simmer on top of the stove until the stew is cooked, 60 to 90 mins, depending on whether the stew is made with lamb or hogget.

7. When the stew is cooked, pour off the cooking liquid, de-grease and reheat in another saucepan. Slightly thicken by whisking in a little roux if you like. Check seasoning, then add chopped parsley and chives.

8. Pour over the meat and vegetables. Bring the stew back up to boiling point and serve from the pot, or in a large pottery dish.