8 shoulder lamb chops, about 1 inch thick
6 potatoes
8 carrots
2 tablespoons vegetable oil
6 onions, quartered
3/4 cup sliced leeks
3-1/2 cups beef stock
1-1/2 teaspoon dried thyme
1 bay leaf
1/4 teaspoon pepper
1 tablespoon all-purpose flour
1 tablespoon butter
1/4 cup coarsely chopped fresh parsley

Trim lamb chops and pat dry with paper towels; set aside.

Cut potatoes into 1 inch chunks; set aside.

Cut carrots in half lengthwise; then diagonally into 1 inch pieces; set aside.

In large saucepan or dutch oven, heat oil over medium-high heat; cook lamb chops in batches, for 5 minutes on each side or until well browned. Remove to plate.

Drain all but 2 tablespoons of fat.

Add onions, leeks, and potatoes; cook, stirring constantly, for 3 to 4 minutes or until vegetables are softened. Remove to bowl.

Return chops to and accumulated juices to pan. Spread vegetable mixture over chops. Add stock, thyme, bay leaf, and pepper.

Reduce heat and simmer, covered, for 45 to 55 minutes or until lamb and vegetable are tender.

Using slotted spoon, transfer lamb and vegetable to heated platter; cover and keep warm. Remove bay leaf and skim fat from remaining liquid.

Knead together flour and butter; whisk into hot pan juices. Cook, whisking constantly, over high heat for 5 to 10 minutes or until sauce is slightly thickened.

Stir in parsley. Pour over lamb and vegetables.

Makes 8 servings.