4 lamb chops (preferably, roundbone shoulder chops but any shoulder chop works well) 1 medium yellow onion, peeled and coarsely chopped 6 cloves garlic, coarsely chopped 2 tablespoons brandy (optional) 1 cup dry red wine 2 tomatoes, coarsely chopped OR 2 tablespoons tomato paste 2 cups beef stock OR 1 can beef broth salt, to taste 1 teaspoon coarse or freshly ground black pepper 1 teaspoon thyme leaves 1 teaspoon crushed sage leaves 2 teaspoons Worcestershire sauce 1 bay leaf 8 medium carrots 2 tablespoons flour, preferably Wondra
Trim excess fat off the chops and saute over high heat. If you preheat the pan (highly recommended) it shouldn't take more than 5 minutes a side, just enough to get some color. If you are using a good Teflon-lined skillet then you won't need any additional oil. Otherwise add a little (less than 1 tablespoon) olive or vegetable oil just before you put the chops in.
After the second side of the chops have cooked 3-5 minutes, add the onions and garlic. They should start to get a little color after a couple of minutes. Move things around in the pan at this point.
Add the brandy (if using), wine and chopped tomatoes. Beware -- if you're using a gas stove there will be some flames!
Add beef stock, herbs and Worcestershire sauce. Reduce heat and cover. Let simmer for 20 minutes.
While the meat is simmering, peel the carrots and cut into 1-inch chunks.
Once the chops are done, remove from the pan, set aside and cover.
Add the carrots to pan and cover. The carrots will need to simmer until they are done; start checking after 10 minutes (less if you prefer al dente carrots). But it should never take more than 20 minutes.
While carrots are cooking, take a cup of the cooking liquid and combine it with 3 tablespoons cold water. Add the flour to this liquid, stir and set aside.
When the carrots are ready, add the flour-stock mixture back to the pan along with the chops. Stir gently. Once the sauce has thickened and returned to a simmer turn off the heat. It's ready!