12 lamb chops
3 leek stems (light green and white parts, washed well and chopped into 1/2 inch pieces)
1 medium bell pepper
1/2 roasted red pepper
4 cloves minced garlic
2 stalks celery
1 tsp. Tomato paste
1 pound yellow baby potatoes
4 large carrots cut into 1 inch pieces
1 c. Frozen peas
3 tablespoons beef base
1 quart water 1 quart beef broth
2 bay leaves
Sprig of thyme
Sprig of Rosemary
Red pepper flakes
Paul Prudehomes Meat magic (cajun seasoning)
1/3 cup bacon grease
Generously coat lamb with Cajun seasoning, paprika and onion powder. Place in a large resealable bag. Add chopped leeks, peppers, celery, bay leaf, garlic, rosemary and thyme, seal tightly and refrigerate overnight.
Remove meat from fridge and allow to come to room temp (about 30-45 min)
Lightly dust chops with flour
Bring a heavy pot to med heat, add 1 tsp bacon grease and sear lamb chops on each side until browned well. (Do not crowd the pot while doing this, brown a few at a time then place on a sheet pan and set aside until all are done)
In the same pot add remaining bacon grease, 1/3 c. flour and stir until dark brown. Add the vegetables and 1 tsp tomato paste, stir a minute or two.
Add water, broth, beef base, bay leaves, thyme , rosemary, pepper flakes, garlic powder, salt and pepper to taste. Bring to a rapid boil, Stir well, reduce heat to medium, return chops to the pot.
Cover and cook on med for about 1 1/2 hours
Add potatoes and carrots, cover and allow to cook another 30 minutes.
Total cook time was about 2 1/2 hours