Ingredients
The following ingredients have 4 Servings
- 3 pounds lamb shoulder chops
- salt and pepper (to taste)
- 1 tablespoon vegetable oil or olive oil
- 1 large onion (diced)
- 1 tablespoon butter
- 2 tablespoons all purpose flour
- 4 cups chicken stock/broth
- 2 teaspoons fresh rosemary (chopped)
- 2 tablespoons garlic powder
- 2 carrots (diced small)
- 2 stalks celery with leaves (diced small)
- 1-1/2 pounds baby Dutch yellow potatoes (they are usually sold in 1.5 pound netted bags in the produce section)
Instruction
- Season lamb shoulder chunks with salt and pepper.
- Heat oil in a large heavy skillet/pot over high heat. Cook lamb shoulder chunks until browned on all sides, working in batches if need be. Using a slotted spoon, remove the browned lamb from the pot & set it aside.
- Add the onion to the pot. Season with salt & pepper. Saute over medium heat until slightly softened and edges are browning, about 5 minutes. Stir the butter into the onion until melted; add in the flour and stir until onions are coated. Cook about 1 minute.
- Pour the stock/broth into the onion mixture and bring to a boil. Add the rosemary and garlic powder. Boil, stirring often, for 5 minutes.
- Stir in the browned lamb, diced carrots and diced celery. Mix in the potatoes.
- Bring the mixture to a simmer, reduce heat to low, cover the pot with a lid. Cook for 60-90 minutes.
