INGREDIENTS
4
lamb shoulder chops (whole, halved or cut into cubes., 2.5 - 3.5lbs)
1 tbsp
olive oil
1
large onion (peeled and sliced into thin rounds)
8
large carrots (peeled and cut into large chunks)
6
waxy baby potatoes (cut in half)
Salt and pepper
2 cups
water (500ml)
1
sprig thyme
2 tbsp
arrowroot or cornstarch (to thicken, if desired.)
1 tbsp
freshly chopped parsley, or chives