The original stew recipe asked for anchovy sauce….. we declined!
This wholesome and filling stew calls for 1kg of lamb chops, but looking at the price of lamb fresh in store now (would have cost £7+) I opted for frozen chump chops (Aldi £1.99 for 500g) and they were gorgeous. Coming from the upper thigh there was only a little bone in the centre to cut out… quite a nice amount of meat.
- 1 packet cheap and cheerful bacon (about 250g)
- 2 celery sticks
- 2 good sized onions
- 500g to 1 kg lamb chops (we used 500g and it was sufficient, the amount of meat desired is up to personal preference and budget)
- Sliced potatoes (enough to layer… this would depend on the size of the dish youre using)
- 1 pint stock (MrC opted for half a veg cube and half a chicken cube…. tut tut no home made stock???)
- 1 to 2 good pinches of rosemary…..grind it up a bit so that there are no big chunks, dried or fresh is fine.
SOME RECIPE MATHS: Lamb = £1.99, 2 Onions = 40p, stock = 6p, potatoes 500g = 38p, 2 celery sticks= 30p, 1 packet cheap bacon = 79p, carrots & greens for the side = 8p TOTAL = £4 THATS 66p PER SERVING (based on 6 servings)
- Preheat your oven to Gas Mark 5
- Dice up the lamb (after deboning) and chop up the bacon. This is where you can save calories by using lean meats with little fat and a small splash of oil to cook instead of butter, marg or lard. once the meat is cooked set it aside keeping the juices in the pan.
- Add 1 pinch of the crushed rosemary to the meat and mix it in.
- Fry the onions, chopped celery in the meat juices, while cooking the sliced potatoes, and side vegetable in a separate pan(s). We had very seasonal greens and carrots, cheap and cheerful.
- Drain veg and layer the potatoes, onions, celery and meat and layer in an oven proof dish… finish with a layer of potatoes.
- add 1 pint of stock or sufficient to cover the top layer.
- sprinkle small amount of ground rosemary on top , a little black pepper and a small pinch salt
- cover and bake in oven for 2 hrs.