This is a variation of a recipe passed down to me by my maternal grandmother. It is a great, cheap, hearty Winter meal.
1-2kg Lamb Neck Chops
1 carrot
2 onions
1-2 cups pearl barley
sprig rosemary
A few sprigs of thyme
4-6 bay leaves
cracked pepper
corn flour to thicken
salt to taste
In a large pan combine all of the ingredients except the salt. Cover with water and bring to the boil, then reduce to a low heat and simmer slowly, covered, for an hour. Remove the lid and cook uncovered. When the meat is almost falling from the bones and the liquid has reduced to stew consistency, remove from heat and stir in some cornflour (mixed with water). Season to taste. Serve with mashed potato and green beans. Serves 4-6.
For someone who didn’ grow up on lamb, this may be a bit strongly lammed
The basis for an excellent stew, however if i was not a confident cook id perfer some figures (weight)etc as a guide,
cheers,
strongly, Lammed :_)
good recipe, but if you dust the chops with flour to begin with you don’t have to add cornflour at the end.
Thanks Kevin, I will try it next time