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<\/p>\n\n\n\n
Trim lamb chops and pat dry with paper towels; set aside. <\/p>\n\n\n\n
Cut potatoes into 1 inch chunks; set aside. <\/p>\n\n\n\n
Cut carrots in half lengthwise; then diagonally into 1 inch pieces; set aside.<\/p>\n\n\n\n
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. <\/p>\n\n\n\n
Drain all but 2 tablespoons of fat. <\/p>\n\n\n\n
Add onions, leeks, and potatoes; cook, stirring constantly, for 3 to 4 minutes or until vegetables are softened. Remove to bowl.<\/p>\n\n\n\n
Return chops to and accumulated juices to pan. Spread vegetable mixture over chops. Add stock, thyme, bay leaf, and pepper. <\/p>\n\n\n\n
Reduce heat and simmer, covered, for 45 to 55 minutes or until lamb and vegetable are tender.<\/p>\n\n\n\n
Using slotted spoon, transfer lamb and vegetable to heated platter; cover and keep warm. Remove bay leaf and skim fat from remaining liquid. <\/p>\n\n\n\n
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. <\/p>\n\n\n\n
Stir in parsley. Pour over lamb and vegetables.
<\/p>\n\n\n\n
Makes 8 servings.<\/p>\n","protected":false},"excerpt":{"rendered":"
8 shoulder lamb chops, about 1 inch thick 6 potatoes8 carrots2 tablespoons vegetable oil6 onions, quartered3\/4 cup sliced leeks3-1\/2 cups beef stock1-1\/2 teaspoon dried thyme 1 bay leaf1\/4 teaspoon pepper1 tablespoon all-purpose flour1 tablespoon butter1\/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…<\/p>\n