Ingredients:
- 1 kg lamb chops, cut into bite-sized pieces
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 6 cups water
- Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, heat some oil over medium-high heat. Add the lamb and brown on all sides until nicely seared. Remove and set aside.
2. Add the onion, carrots, celery, garlic, bay leaves, thyme, and rosemary to the pot. Season with salt and pepper, and sauté for a few minutes until fragrant and slightly softened.
3. Return the lamb to the pot and cover with water. Bring to a boil, then reduce heat to low and let simmer for 2-3 hours, or until the lamb is tender.
4. Skim off any fat or foam that rises to the surface while simmering.
5. Taste and adjust seasonings as needed. Serve hot and enjoy!
