Lamb Neck Stew

Servings: 2
Total Time: 3 hours 5 minutes (5 mins prep, 3 hours cook)

This comforting Lamb Neck Stew uses bone-in neck chops to create a rich, hearty dish that’s both affordable and delicious. Perfect for a cozy meal on a cold day.

INGREDIENTS

• 4 Bone-In Lamb Neck Chops
• 2 Tbsp Butter
• 1 Large Onion (250g), sliced into half-moons
• 400g (2½ Cups) Potatoes, divided
• 500ml (2 Cups) Beef or Lamb Stock
• 2 Sprigs Fresh Thyme
• 100g (⅔ Cup) Carrot, sliced into rounds
• 2 Tbsp Worcestershire Sauce
• ½ Tsp Salt
• ¼ Tsp Pepper

INSTRUCTIONS

1. Prepare the Lamb:
Preheat your oven to 160°C (320°F).
Season the lamb chops with salt and pepper.
Heat a large pan over medium-high heat, add the butter, and sear the lamb until golden on both sides. Remove and set aside.

2. Cook the Onions and Potatoes:
In the same pan, add the sliced onions and cook for 5 minutes until they start to soften.
Peel half of the potatoes, dice them into 1-1½ cm cubes, and add to the pan. Cook for another 5 minutes.

3. Add the Stock and Herbs:
Pour in the beef or lamb stock, scraping the bottom of the pan to lift any browned bits.
Add the thyme, and additional salt if needed.
Return the seared lamb chops to the pan, cover with a lid, and transfer to the oven. Cook for 1 hour.

4. Add the Vegetables:
Peel and cut the remaining potato into 2cm cubes. Slice the carrot into rounds.
After 1 hour, remove the pan from the oven, mash some of the potatoes against the side of the pan, and stir in the Worcestershire sauce.
Add the chopped vegetables to the pan, cover, and return to the oven for another 90 minutes.

5. Finish and Serve:
After cooking, adjust seasoning if needed. Serve hot with your favorite sides, and enjoy this hearty lamb neck stew!