Slow down!

SLOW-COOKED LAMB IN ALE

SERVES 4 PREP 20 MINS COOK 8 HOURS 10 MINS

• 1.2kg forequarter lamb chops
• 2 tbsp plain flour
• 4 tbsp olive oil
• 1 bunch Dutch carrots, peeled, trimmed
• 500g baby chat potatoes
• 6 sprigs thyme
• 1 dried bay leaf
• 1 brown onion, diced
• 3 cloves garlic, crushed
• 1 cup chicken stock
• 345ml golden ale beer
• steamed green beans, to serve

1 Put lamb and flour in a large bowl and season with salt and pepper. Toss to coat, then shake off any excess flour.

Heat ½ of the oil in a large heavy-based saucepan over a medium heat. Add ½ of the lamb and cook, turning occasionally, 4 mins or until browned