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1
Preheat the oven to 350 degrees.
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2
Cut the chops in 1/2 and trim off some of the excess fat.
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3
Set aside.
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4
Render down the fat on a gentle heat in a heavy pan (discard the rendered-down pieces).
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5
Peel the onions and scrape or thinly peel the carrots (if they are young you could leave some of the green stalk on the onion and carrot).
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6
Cut the carrots into large chunks, or if they are young leave them whole.
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7
If the onions are large, cut them small, if they are small they are best left whole.
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8
Toss the meat in the hot fat in a saucepan until it is slightly brown.
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9
Transfer the meat into a casserole, then quickly toss the onions and carrots in the fat.
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10
Build the meat, carrots and onions up in layers in the casserole, carefully season each layer with freshly ground pepper and salt.
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11
Deglaze the pan with lamb stock and pour it into the casserole.
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12
Peel the potatoes and lay them on top of the casserole, so they will steam while the stew cooks.
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13
Season the potatoes.
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14
Add a sprig of thyme, bring to a boil on top of the stove, cover and transfer to a moderate oven or allow to simmer on top of the stove until the stew is cooked, 1 to 1 1/2 hours.
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15
When the stew is cooked, pour off the cooking liquid, degrease and reheat in another saucepan.
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16
Slightly thicken it with a little roux if you like.
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17
Check seasoning, then add chopped parsley and chives and pour it back over the stew.
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18
Bring it back up to boiling point and serve from the pot or in a large pottery dish.
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19
For the roux: Melt the butter and cook the flour in it for 2 minutes on a low heat, stirring occasionally.
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20
Use as required.
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21
Roux can be stored in a cool place and used as required or it can be made up on the spot if preferred.
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22
It will keep 2 weeks in the refrigerator.
