1½ kg/ 3lb 5oz lamb chops (neck or chump) no less than 2½ cm / 1 in thick
2 tbsp dripping or oil
6 onions, peeled and cut into quarters through the root
6 carrots, peeled and cut into 10cm / ½ in slices
700ml-850ml / 1½ pt-1½ pt lamb or chicken stock (or water)
Salt and pepper
8-12 potatoes, peeled and cut into 2½cm / 1 In slices
1tsp soft thyme leaves, chopped
1tbsp softened butter, optional
1tbsp flour, optional
1tbsp flat-leaf parsley, chopped, optional
1tbsp chives, snipped, optional

Pre-heat the oven to 180 0 C/350 0 F/gas 4.

Cut the chops in half and trim off and discard any excess fat.

In a heavy-based saucepan, heat the dripping or oil over a low heat.

Put the chops in the saucepan and fry to brown all over. Remove and set aside. Add the onions to the saucepan and sweat untiI soft, but not brown. Add the carrots and cook for two-three minutes. Remove and set aside. De-glaze the pan with stock. In a casserole dish, layer the lamb chops with the onions and carrots until you are three-quarters of the way up the casserole dish. Season each layer. Pour the deglazed juices and stock into the casserole.

Lay the potatoes on top and sprinkle with the thyme. Bring to the boiI. Cover with wet greaseproof paper and then the lid of the casserole. Transfer to the oven or simmer on

the top of the stove for an hour to an hour and a half or until the stew is completely

cooked. Serve immediately, or ... once the stew is cooked, remove the cooking liquor into another pan and skim off any fat. You can thicken the sauce by making a roux with

the butter and flour. Melt the butter in a small pan and stir in the flour. Cook for three-four minutes over a low heat. Stir this into the sauce little by little until you have reached your desired consistency. Season to taste and add the parsley and chives. Pour the sauce back into the casserole and bring back to boiling point on top of the stove. Serve straight from the pot with crusty bread.