Shepard's Stew

with Lamb Shoulder Chops

Recipe Serves 6-8

AUSTRALIAN LAMB

• 3 pounds Australian lamb shoulder chops, de-boned & cubed
• 2 tablespoons olive oil
• 48 ounces (8 cups) chicken stock
• 4 cups carrots, cut 1 inch size
• 2 medium onions, cut 1 inch size
• 1 cup celery, chopped
• 1 teaspoon rosemary, dry, chopped
• 1 teaspoon thyme, dry, chopped
• 1 tablespoon parsley, dry, flaked
• 3 pounds potatoes, cut 1 inch size
• 1 cup water
• 2 tablespoons flour
• 2 cups peas, frozen

SEASONED FLOUR

• 1 cup flour
• pinch cayenne pepper
• ½ tablespoon paprika
• ½ teaspoon black pepper

1. Combine the seasoned flour ingredients in a medium bowl. Dredge lamb in flour. Heat olive oil in skillet. Brown meat over high heat for 8-10 minutes.
2. Place meat in large pot. Add chicken stock, carrots, onions, celery, rosemary, thyme and parsley. Cover, bring to boil, reduce heat and simmer for ½ hour.
3. Add potatoes, and simmer for 30 more minutes.
4. Remove lid. Add blended flour and water. Add peas. Simmer uncovered for another 20 minutes. Season to taste and serve.