Irish stew

Serves 6


Gluten free*

Total time: 4.25mins (25mins prep + 4hr cook in the oven)


1.25kg lamb neck chops, trimmed

½ cup gluten-free flour

1 bunch chives (chopped)

2 carrots (peeled, slice into rounds)

2tbsp tomato paste

3 cups boiling water

3 stock cubes (check no onion or garlic)

1 cup flat-leaf parsley (chopped)

¼ cup mint leaves


  1. Cut chops up in half. Place flour in a plastic bag and season with salt and pepper.
  2. Place chops in bag and shake well to coat. Transfer chops to a plate. Reserve flour.
  3. Preheat oven to 130°C. Place onions, potatoes and carrots in an ovenproof dish. Top with half the chops. Repeat layers with remaining onions, potatoes, carrots and chops.
  4. Whisk reserved flour, tomato paste and 2 tbs cold water in a large jug until well combined. Slowly add boiling water, whisking constantly.
  5. Add stock cubes and parsley. Stir to dissolve stock cubes.
  6. Pour flour mixture over chops. Cover and cook for 4 hours or until meat tender and sauce thickened.
  7. Sprinkle with mint and serve.


*Assuming all packet ingredients have been checked and are gluten free.

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