One and one half pounds shoulder lamb chops, cut in one and one half pieces
Three cups beef stock
Two cloves garlic
One cup tomatoes, peeled, seeded and diced
Two medium carrots, chunked
Three stalks celery, chunked
Four potatoes, chunked
One 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.