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1
Preheat the oven to 350F (optional).
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2
Cut any large chops in half and trim off all the excess fat, then render down the fat over a gentle heat in a heavy-based frying pan.
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3
Discard the rendered down pieces.
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4
Toss the chops into the pan and cook until lightly browned, turning occasionally.
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5
Transfer to a plate, and then quickly toss the onions into the fat and then the carrots.
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6
Build the lamb, carrots and onions up in layers in a large casserole dish, seasoning each layer as you go.
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7
De-glaze the pan with stock and pour into the casserole.
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8
Lay the potatoes on top, so they can steam while the stew cooks.
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9
Season, then add the thyme and bring to the boil on top of the stove.
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10
Cover with the lid of the casserole.
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11
Transfer to the oven or allow to simmer on top of the stove for 1-1 1/2 hours until the stew is completely cooked.
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12
When the stew is cooked, carefully pour off the cooking liquid into another pan, skim off the grease and re-heat.
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13
If you want to thicken the sauce slightly you can make a roux with the butter and flour.
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14
Simply, melt the butter in a small pan and stir in the flour, then cook for 1-2 minutes on a low heat, stirring.
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15
Whisk into the sauce, a little at a time until you have achieved the desired consistency.
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16
Season to taste and add the parsley and chives.
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17
Pour the sauce back into the casserole and bring back to boiling point on top of the stove.
