Low and Slow Farmhouse Lamb Stew: A Melt-in-Your-Mouth Classic.

Feel free to personalize this recipe by experimenting with your favourite vegetables or herbs to create a unique twist that suits your taste. ingredients 1 tablespoon vegetable oil 2 onions, chopped 4 garlic cloves, crushed 2 carrots, chopped 8 new potatoes, halved 1 leek, chopped 1 teaspoon all-purpose flour 1 tablespoon Worcestershire sauce Salt and pepper to taste 1 bay leaf 2 sprigs of rosemary 1 pint of chicken stock method: Preheat your oven to 140°C (285°F). 140°C is approximately equal to Gas Mark 1 and Electric Mark 1. In a medium heat oven-safe pan or Dutch oven, add 1 tablespoon of vegetable oil. Sear the lamb chops on medium-high heat until they develop a golden-brown crust. This should take about 2-3 minutes per side. Once seared, remove the lamb chops from the pan and set them aside. In the same pan, add the chopped onions and sauté until they become translucent, about 2-3 minutes. Stir in the crushed garlic cloves and sauté for an additional minute, until fragrant. Add the chopped carrots, halved new potatoes, and chopped leek to the pan. Stir everything together. Sprinkle 1 teaspoon of all-purpose flour over the vegetables and stir to coat them evenly. Pour in 1 tablespoon of Worcestershire sauce and stir to incorporate. Season the mixture with salt and pepper to taste. Add the bay leaf and the sprigs of rosemary. Return the seared lamb chops, along with any resting juices, back into the pan. Pour in 1 pint of chicken stock to cover the ingredients. Bring the mixture to a simmer. Once simmering, cover the pan with a lid. Transfer the covered pan to the preheated oven and let it cook for approximately 2 hours, or until the lamb is tender. Check for seasoning and adjust with more salt and pepper if necessary before serving.