Preparation time 15 minutes
Cooking time 3 hours
2 tablespoons olive oil
8-10 lamb forequarter chops
2 peeled carrots diced
2 celery stalks diced
2 cloves crushed garlic
2 onions diced
1 heaped tablespoon plain flour
2 cups beef stock (can use chicken stock if preferred)
4 large chopped tomatoes
3 tablespoons tomato paste
2 tablespoons chopped rosemary leaves
4 large potatoes, peeled and thickly sliced
Preheat oven 180 degrees (160 fan forced). Heat a heavy based frying pan on high. Cook lamb chops in batches until browned all over but not cooked through. Remove.
Reduce heat to medium and saute carrot, celery, onion and garlic. Cook until onions are tender. This will take approx 5 minutes.
Sprinkle flour over vegetable mix and stir on high 1 minute to cook off flour. Add stock, tomatoes, tomato paste and rosemary. Bring to the boil whilst stirring. Reduce heat and simmer for 5 minutes. Season if required (salt and pepper).
Arrange chops in a large casserole dish, Spoon vegetable mix over and top evenly and neatly with potato slices. Dot with butter. Bake covered with foil, for 2-2 1/2 hours until lamb is beautifully tender. Remove lid for last 30 minutes to crispen potato top.