approx. 4lb. chump lamb chops, trimmed of excess fat
4-5 lg. carrots, peeled and sliced thickly
4-5 lg. potatoes, peeled and sliced thickly
3 stalks celery, sliced
3-4 med. brown onions, sliced
approx. 2 pints lamb or chicken stock, preferably home-made.
3-4 cloves finely chopped garlic, to taste
1 dessertspoon finely chopped fresh rosemary
1 dessertspoon finely chopped fresh mint
flour to dredge chops
salt and pepper
oil for cooking

In a large casserole dish or saucepan place enough oil to cover bottom of pan and heat over medium to high heat. Meanwhile, season flour with salt and pepper and lightly coat chops with flour. When oil is hot, lightly fry chops until flour is browned. Do not overcrowd pan. Do them in 2 or 3 batches if necessary. Remove from heat and allow to cool a little.

In the same saucepan, add a few tablespoons of the stock and deglaze the pan, scraping up any brown bits from the bottom. Remove from heat and allow to cool.

Now build your stew. Place a layer of chops on the bottom then cover with layers of onion, carrot, herbs, seasoning and then potato, finally finishing with a layer of potato. Gently pour stock over until it comes up to just under the top layer of potato, give a final light season and cook.

This can either be cooked on the stove-top at a low heat for about 1 1/2 hours or in a 350°F oven for a little longer. It also goes well on a low campfire!

Submitted by: chefdave