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Irish stew

Rachel Allen from Rachel's Favourite Food...
Rachel Allen takes pride in making a classic Irish stew and adds a modern twist with whole garlic cloves - perfect for a warming winter meal

Irish stew

Method

1. Cut the chops in half, but don't take off the bones. Toss the meat in the olive oil and fry until golden brown in a hot casserole.

2. Remove the lamb and set aside while you tip in the onions, carrots and garlic. Stir and fry for a couple of minutes, before returning the meat to the pan.

3. Pour in the stock, and simmer, either in a preheated oven at 160°C/gas 2, or on the hob, until the meat is tender. This should take around 1 hour 30 minutes.

4. Add the potatoes after 30 minutes, and continue simmering the stew. Stir in the herbs and serve.

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Serves: 4-6

Prep: 30 min
Cook: 1 hr 50 min

Ingredients
3 tbsp Olive oil
1.5kg lamb chops, with bones attached, or mutton neck chops
4 medium Carrots, peeled, and quartered, or 12 baby carrots, scrubbed and left whole
12 baby onions, peeled, or 4 medium onions, cut into quarters
8 garlic cloves, whole, peeled
15g Butter
1 pinch salt and pepper
600ml Lamb, chicken stock or water
12 Potatoes, peeled
1 sprig Rosemary, or a large sprig of thyme
1 tbsp Parsley, chopped
1 tbsp Chives, chopped