- 3 pounds lamb shoulder chops
- salt and ground black pepper to taste
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 tablespoon butter
- 2 tablespoons all-purpose flour
- 3 cups chicken stock
- 1/2 teaspoon dried rosemary
- 2 carrots, chopped
- 2 stalks celery, chopped
- water as needed
- 1 1/2 pounds baby Dutch yellow potatoes
- 1/4 cup chopped green onions
- Season lamb shoulder chops with salt and black pepper.
- Heat oil in a large heavy skillet over high heat. Working in batches, cook lamb shoulder chops until browned on both sides, 3 to 5 minutes per side. Transfer chops to a stock pot.
- Cook and stir onion with a pinch of salt in the same skillet over medium heat until slightly softened and edges are browning, about 5 minutes. Stir butter into onion until melted; add flour and stir until onions are coated, about 1 minute.
- Pour stock into onion mixture; bring to a boil, add rosemary, and stir until mixture thickens, 5 to 10 minutes.
- Stir carrots and celery into pot with lamb shoulder chops and pour chicken stock mixture over the top. Add water as needed to cover meat completely. Bring mixture to a simmer, reduce heat to low, cover the pot with a lid, and cook until meat is almost falling off the bone, about 1 1/2 hours.
- Transfer meat to a plate. Stir potatoes into stew and return meat to stew, placing on top of vegetables. Simmer, covered, until potatoes are tender and meat is falling off the bone, about 30 minutes.
- Transfer meat to a plate using a slotted spoon. Bring stew to a boil and cook, skimming off fat, until stew is reduced and thick, 10 to 12 minutes.
- Remove meat from bones; discard bones and any pieces of fat. Stir meat back into stew. Stir green onions into stew and season with salt and pepper to taste.
03/15/2017
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