Lamb Chump Chop Irish Stew
Fresh locally farmed Lamb Chump Chops are one of the most underrated cuts of lamb about. The chump chop is a tender, delicious cut that is often overshadowed by the BBQ Chop for no apparent rhyme or reason.
Seasonally all the vegetables may not be accessible, but that’s okay, just use what you have!
The recipe works really well if you replace onion with leak.
The onion, carrot, celery & parsnip are your must have’s! Ohhh & the beans, I love green beans!
Make the dish the night before for greater flavour infusion. If you work from home like me, cook in morning.
It's a little bit of prep but once that’s done, nothing else to do but dish up!
The Hero of this dish besides you for making it, is the Chump Chop!
For 4 Person(s)
- 750 grams Lamb Chump Chops trimmed
- 2 tablespoon plain flour
- 3 diced bacon rashers rind off
- 1 sprig fresh thyme
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh sage
- 2 fresh bay leaves
- 1 diced brown onion
- 3 celery sticks diced
- 1 parsnip diced
- 1 suede diced
- 1 cup green beans
- 2 tablespoons red wine vinegar
- 3 cups vegetable stock
- 2 tablespoons Extra Virgin Olive Oil
- 30 grams butter
Lamb Chump Chop Irish Stew Directions
- Coat lamb chump chops in flour, if they are still in a freezer bag, leave them in it & put the flour in the bag & shake.
- In a big non-stick pot melt butter in oil. Add Rosemary and infuse the oil & butter. Add onion, celery & bacon, cook for a 5 minutes stirring occasionally, remove from pot.
- Brown off chops in same pot, let them get nice & brown this will add flavour. Move them around a bit so they don’t stick to pan. When chops are browned, add vinegar & toss through, letting vinegar reduce a little.
- Put the onion bacon & celery back into the pan, add all other vegetables except beans and stir 2 minutes then add stock. Bring back to a simmer, taste your sauce; I sometimes add some pepper at this stage.
- Add sprig of Thyme & Bay leaf, cover & cook for 35 minutes, stirring every now & again.
- Add beans & turnip, cook another 20 minutes & enjoy.
Use the weekends to make your own stock.
Boil up a big pot of vegetables, then simmer until you have a vibrant flavoured broth.
Add a particluar meat or poultry to boost up a direct flavour.
Strain, cool to make any fats come to the surface, remove and freeze.
For a beef stock its best to roast or fry up red meat/bones prior to boiling.