Irish Lamb Chop Stew

A quick, easy and affordable lamb chop dish that can be made and left to slowly cook the whole family will love.

 20 g butter
 1 tbs canola oil
 8 chump lamb chops
 4 bacon rashers, cut into strips
 1 tsp plain flour
 500 g potatoes peeled thickly sliced
 3 carrots thickly sliced
 1 brown onion cut into wedges
 1 leek small thickly sliced
 150 g cabbage thinly sliced
 500ml Massel* Beef Style Liquid Stock
 2 tbs fresh flat-leaf parsley finely chopped


 Heat butter and oil in a casserole dish or large saucepan over high heat.
 Add the chops and cook until browned on each side.
 Add the bacon and cook until crisp. Remove and rest on paper towel.
 Sprinkle flour into the dish and stir to combine.
 Remove from heat and layer half the potato, carrot and bacon in base of
 Arrange the chops in a single layer over the bacon and cover with layers of the remaining vegetables and bacon.
 Pour in enough of the stock to cover, then bring to boil over high heat.
 Reduce the heat, cover and simmer for at least 1½ hours or until the meat is very tender and the sauce is slightly reduced.
 Season well and sprinkle with parsley and serve.