Preheat the oven to 350 degrees F (180 degrees C).
Lamb Chops (2.2 lb)
Salt (1 tsp)
Ground Black Pepper (1/2 tsp)
on both sides and then dust in the
All-Purpose Flour (1 Tbsp)
, patting into the meat to coat evenly.
Heat a heavy-based oven-proof casserole dish on medium heat and add
Olive Oil (1 Tbsp)
Once hot, add as many chops as you can fit directly onto the base of the dish so they brown evenly. Allow the chops to brown evenly on each side for about 3-4 minutes and then turn and repeat on the other side.
Once browned on both sides, remove from the casserole dish and allow to rest on a plate, completing the process with the remaining chops.
Lower the heat on the casserole dish and add the
Yellow Onions (2)
Garlic (4 cloves)
. Sauté for a few minutes until aromatic, then add the
Bacon (1/2 cup)
and fry off until it starts to get crispy.
Celery (3 ribs)
and let it cook and soften for 5 minutes or so.
Add in the
Tomato Paste (2 Tbsp)
followed by the pint of
Guinness® Stout Beer (1 3/4 cups)
and give the pot a good mix. Return the lamb chops to the pot and cover them with the veggies and liquid as best you can to ensure the flavors penetrate as it cooks.
Finally top up the casserole dish with the
Beef Stock (2 cups)
, ensuring the lamb is completely covered. Add the
Bay Leaves (2)
Fresh Rosemary (2 sprigs)
to the casserole dish and submerge them to release their flavors.
Allow the stew to come up to the boil, then place the cover on and put it into the oven to cook for 2 hours or until the meat is falling apart and tender. You may need to cook for a further 30-40 minutes depending on how thick and tough your lamb chops are.
When the stew is ready, remove it from the oven, and if you’d like to thicken the stew, simply, leave it on the stovetop for 10-20 minutes so the sauce reduces and thickens.
To serve, scoop some mashed potato onto serving plates and then spoon over or next to with the rich stew. You can also serve with steamed green beans or peas.