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- Put the chops and bay leaves into a large casserole dish and cover with cold water. Bring to a simmer over a medium heat, then cover with a lid and cook on the stovetop (or in the oven at 160˚C/140˚C fan/325˚F/gas mark 3) for two hours until the lamb is falling off the bones.
- Remove the bones from the stew and discard.
- Add the onion, carrots and potatoes. Bring to a simmer and cook for 40-45 minutes until the vegetables are tender, then season to taste. Serve with a sprinkling of chopped parsley.
Per serving 881kcals, 52.8g fat (25g saturated), 67.4g carbs, 21.1g sugars, 37.9g protein, 6.4g fibre, 0.28g sodium
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