Gluten Free Irish Stew

• Gluten free

• Meat

  • 4 Lamb shoulder chops (2.5 - 3.5lbs

• Produce

  • 8 Carrots, large
  • 4 Onions, large
  • 1 tbsp Parsley or chives
  • 1 sprig Thyme
  • 6 Waxy potatoes

• Baking & Spices

  • 2 tbsp Cornstarch
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Liquids

  • 1 1/2 pints Water

Found on noshtastic.com

Description

Directions

• Preheat oven to /350F/180C
• Cut the chops in cubes or in half,whatever your preference is. If the bone is in the way skip this step and leave them whole.
• In your Dutch oven (or large oven proof pan with a tight fitting lid), brown the lamb chops on both sides in a little oil.
• with the lamb chops on the bottom of the pan, layer it up with onions, carrots, then thyme.
• Salt and pepper well in between each vegetable layer.
• layer the potato slices to cover the top, add the water and them some more salt and pepper.
• Cook in the oven with the lid on for 1hr to 1hr and 15 minutes.
• sprinkle with chopped chives or parsley (optional)
• (optional)
• If you want to thicken the liquid once the meat is cooked, pour it off carefully into another pan.
• mix together 1-2 tablespoon of cornstarch (or arrowroot) and mix with 2-3 tablespoons of cold water, add half of the starch to the pan with the liquid and return to a low/medium heat stirring all the time until it starts to bubble and thicken. If its not thick enough for you repeat the process and add the remaining starch.
• pour the thickened gravy back over the meat.