- 8 (1kg) small lamb forequarter or shoulder chops, trimmed
- 1/4 cup plain flour
- 1 tablespoon olive oil
- 1 large brown onion, roughly chopped
- 2 garlic cloves, crushed
- 3 medium carrots, peeled, cut into 3cm pieces
- 2 tablespoons tomato paste
- 2 1/2 cups Massel beef stock
- 2 dried bay leaves
- 1 cup frozen peas
- 3 cups (380g) frozen potato gems
- 1Preheat oven to 160°C/140°C fan-forced. Place lamb in a bowl. Add 1 tablespoon flour. Toss to coat. Heat oil in a frying pan over high heat. Cook lamb, in batches, for 3 minutes each side or until browned. Transfer lamb to a 28cm x 25.5cm, 10 cup-capacity ovenproof dish (with lid). Drain excess oil from pan.
- 2Add onion to pan over medium heat. Cook, stirring, for 3 minutes or until softened. Add garlic and carrot. Cook, stirring, for 2 minutes. Add tomato paste and remaining flour. Cook, stirring, for 1 minute. Stir in stock. Pour mixture over lamb. Add bay leaves. Season with pepper.
- 3Cover and bake for 1 hour 30 minutes. Remove lid. Bake for 30 minutes. Remove from oven. Skim excess fat. Remove and discard bay leaves.
- 4Increase temperature to 200°C/180°C fan-forced. Stir in peas. Sprinkle gems over top. Bake for 30 minutes or until gems are golden and crisp. Serve.