1½ pounds shoulder lamb chops, cut in 1½ pieces 3 cups beef stock 2 cloves garlic 1 cup tomatoes, peeled, seeded and diced 2 medium carrots, chunked 3 stalks celery, chunked 4 potatoes, chunked 1 sprig of fresh rosemary Salt and Pepper to taste Flour and butter for roux.
In a large pot, brown lamb evenly. Add in beef stock and tomatoes and simmer for about one hour. In a large mixing bowl, toss carrots, potatoes and garlic with rosemary, salt, pepper, and olive oil. Place vegetables in a roasting pan and roast for forty five minutes at three hundred seventy five degrees, until the vegetables are tender. Once the vegetables are cooked, discard the rosemary sprig and add to lamb mixture. Bring to a boil and thicken with roux. Season with salt and pepper to taste.