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Ingredientes
- 2 1/2 lb Lamb: "neck chops"
- 4 x Medium-sized onions
- 4 x Medium-sized carrots
- 1 x Salt and pepper
- 1 Tbsp. Lamb fat
- 1 Tbsp. Butter
- 2 1/2 c. Stock or possibly water
- 1 Tbsp. Minced parsley
- 1 Tbsp. Minced chives
Direcciones
- Do not let the butcher trim the fat off the lamb chops! Shred some of it and render it down in a heavy casserole. Peel onions and potatoes, scrape carrots. Cut the meat into 8 pcs; only excess fat is cut away. Bones need not be removed. Cut the carrots and onions in quarters. Toss the meat in the warm fat till its color changes; repeat with onions and carrots. Add in stock and season carefully. Put whole potatoes on top.
- Simmer gently till the meat is cooked, approximately 2 hrs. Pour off the cooking liquid: degrease it, and reheat in a saucepan. Check seasoning. Then swirl in butter, chives, parsley, and pour back over stew.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 249g | |
| Recipe makes 6 servings | |
| Calories 379 | |
| Calories from Fat 266 | 70% |
| Total Fat 29.49g | 37% |
| Saturated Fat 13.15g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 107mg | 36% |
| Sodium 426mg | 18% |
| Potassium 407mg | 12% |
| Total Carbs 0.14g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.03g | 0% |
| Protein 26.66g | 43% |
