Hairy Bikers' Irish stew

Method

1. In a large pan, heat the oil and butter. Sweat off the onions and garlic, slowly teasing the flavours out - 15 mins or so over a low heat should do it.
2. Add the potatoes and cover them in the creamy juice of the onions and garlic. Add lots of freshly ground black pepper and 3 pinches of salt (2 pinches if you've got big hands). Leave the potatoes and onions in the pan for a further 15 mins over a very low heat, making sure you don't burn them. If you're worried they may burn, then add a little bit of stock.
3. Now attend to the lamb. Trim the fat off the chops and place it in a frying pan over a low heat. Let the fat render down, then add salt and pepper. Remove from the frying pan what remains of the solid fatty bits then add your chops. Once brown, remove and place them in the pan with the onions and potatoes.
4. Add some of the stock to the frying pan to get all the nice, savoury, jammy bits off the bottom, then add to your chops, onions and potatoes. Pour the remainder of the stock into the pan, to just below the level of your ingredients. Put the lid on and leave for 1 ½ hours over a low heat. Should your heart desire, add some parsley 10 mins before the stew is ready. Remove it from the heat and leave for about 10 mins to rest. Taste and adjust the seasoning.

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This recipe is taken from The Hairy Bikers' Cookbook, available from Amazon, priced £12.99