Modern Irish Stew

1. 1

   Preheat oven to 180C, 350F, Gas 4.

2. 2

   Brown the chops in a non-stick frying pan, then layer up in a large flameproof casserole with the vegetables and thyme, seasoning between layers.

3. 3

   Pour off the excess fat from the frying pan and add the flour.

4. 4

   Stir well to make a paste, then cook for 30 seconds.

5. 5

   Stir in the stock to make a smooth sauce and bring to the boil.

6. 6

   Pour the liquid over the meat and vegetables and bring to a simmer on the hob.

7. 7

   Cover and cook in the lower half of the oven for 2 hours or until the lamb is tender.

8. 8

   Garnish with the freshly chopped herbs and serve with Savoy cabbage, if wished.

* Per serving · 4 servings · Values may vary.