Irish Lamb Chop Stew

Quick, easy and affordable lamb chop dish that can be made and left to slowly cook while you go and unwind with your favourite magazine.

Preparation time

  • Ingredients 12
  • Prep Time 00:20
  • Cook Time 02:00
  • Serves 4


  • 20 g butter
  • 1 tbs canola oil
  • 8 chump chops (lamb)
  • 4 bacon rashers cut into strips
  • 1 tsp plain flour
  • 500 g potato peeled thickly sliced
  • 3 carrot thickly sliced
  • 1 brown onion cut into wedges
  • 1 leek small thickly sliced
  • 150 g cabbage thinly sliced
  • 500 mls beef stock (liquid)
  • 2 tbs fresh flat-leaf parsley finely chopped
  • 1 casserole dish


  1. Heat butter and oil in a casserole dish or large saucepan over high heat.
  2. Add the chops and cook until browned on each side.
  3. Add the bacon and cook until crisp. Remove and rest on paper towel.
  4. Sprinkle flour into the dish and stir to combine.
  5. Remove from heat and layer half the potato, carrot and bacon in base of dish.
  6. Arrange the chops in a single layer over the bacon and cover with layers of the remaining vegetables and bacon.
  7. Pour in enough of the stock to cover, then bring to boil over high heat.
  8. Reduce the heat, cover and simmer for at least 1½ hours or until the meat is very tender and the sauce is slightly reduced.
  9. Season well and sprinkle with parsley and serve.


The dish is delicious, so tasty and so quick and easy, the whole family will love this one. I use either lamb necks or chump chops.