1 hour | 20 min prep

SERVES 4

• 2 tablespoons olive oil
• 4 lamb chump chops, each about 225g
• 450g small new potatoes, scrubbed and halved
• 450g carrots, peeled and cut into short lengths
• 2 cloves garlic, peeled and crushed
• 1 medium onion, peeled and finely chopped
• ½ pint (285 ml) lamb or beef stock
•  1 teaspoon dried Rosemary, or 2 small sprigs of fresh Rosemary (leaves chopped finely). Choose from list below.
• ¼ level teaspoon salt
• Freshly ground black pepper
• 225g fine green beans, trimmed and halved
• Sprigs of fresh Rosemary to garnish

1. Heat the oil in a large flameproof casserole.
2. Brown the lamb in oil for 15 minutes over a medium heat. 
3. Drain off the excess fat. 
4. Add the potatoes, carrots, garlic, onion, stock, rosemary, salt and some pepper.
5. Bring to the boil. 
6. Reduce the heat, cover and simmer for 25 – 30 minutes. 
7. Stir in the beans, cover once more.
8. Cook for another 8 minutes or until the lamb and vegetables are tender. 
9. Skim off any fat from the surface.
10. Garnish with the fresh rosemary and serve.
11. Great meal to have with warm crusty bread!

Rosemary varieties to choose from: Rosemary - Barbecue, Rosemary - Foxtail, Rosemary - Garden Pink, Rosemary - Gorizia, Rosemary - Ingauno Blue, Rosemary - Huntington Carpet, Rosemary - Sissinghurst Blue, Rosemary - Spice Island, Rosemary - Tuscan Blue.  The different varieties of Rosemary have a different flavor, so choose the one you like best!!