Rachel Allen's Irish Stew

Ingredients

• 3  baby carrots whole thick scrubbed cut into slices at an angle, or 12 small baby carrots, and left
• 3 tablespoons olive oil extra virgin 
• 1 tablespoon chives fresh snipped
• 1 tablespoon parsley fresh chopped
• 400 ml chicken stock see 
• 12 medium onion cut into quarters through the root, which should keep the wedges intact
• 1.5 kg to lamb shoulder blade chops thick
• 8  potatoes peeled halved
• 4 servings pepper black freshly ground
• 1 Sprig thyme leaves 

Equipment

• oven
• pot
• dutch oven

Directions

1. Preheat the oven to 325°F (160°C).
2. Cut the chops in half, but keep the bones intact as they will give great flavor.
3. Heat the olive oil in a medium to large Dutch oven or flameproof casserole. Toss in the meat and cook for a minute on both sides, until nice and brown.
4. Remove the meat and set aside.
5. Add the carrots and onions to the hot oil and cook for a couple of minutes, seasoning with salt and pepper. Return the meat to the pot.
6. Add the stock and bring to a boil.
7. Put the potatoes in, season again with salt and pepper, and place a sprig of thyme on top.
8. Cover and bake in the oven for 1 1/2 to 2 hours, until the meat is very tender. When it is cooked, pour off the cooking liquid and allow it to sit for a minute until the fat floats to the top; adding a cube of ice will help speed this up. Spoon off the fat and pour the juices back over the stew.
9. Add the chopped herbs and serve.