2 1/2 lb Lamb: “neck chops”
4 each Medium-sized onions
1 each Salt and pepper
1 tablespoon lamb fat
1 tablespoon butter
2 1/2 cup stock or water
1 tablespoon chopped parsley
1 tablespoon chopped chives
Get lamb chops with fat still on them. Shred some of it and render it down in a heavy casserole.
Peel onions. Cut the meat into 8 pieces; only excess fat is cut away. Bones need not be removed. Cut the onions in quarters. Toss the meat in the hot fat until its color changes; repeat with onions. Add stock and season carefully.
Simmer gently until the meat is cooked, approximately 2 hours. Pour off the cooking liquid: degrease it, and reheat in a saucepan.
Check seasoning. Then swirl in butter, chives, parsley, and pour back over stew.
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