1 tablespoon vegetable oil 3 pounds shoulder lamb chops (7 to 8 chops), each chop cut in half 5 to 6 medium-sized carrots, peeled and cut into 2-inch chunks 2 medium-sized onions, peeled and cut into 1-inch chunks 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon dried thyme 6 medium white potatoes, peeled and cut in half lengthwise 2 (14-ounce) cans beef stock 2 to 3 tablespoons flour 1/3 cup water 1 teaspoon chopped fresh parsley

1. In a heavy soup pot or Dutch oven, heat oil over high heat. Brown lamb chops on both sides, about 6 minutes, in batches if necessary.
2. Place cooked chops back in pot, top with carrots and onions, and sprinkle with salt, pepper, and thyme. Arrange potatoes on top, cut-side down; pour beef stock over potatoes and bring to a boil over high heat. Cover, reduce heat to low, and simmer 1 to 1-1/4 hours, or until meat is fork-tender.
3. In a small bowl, mix flour and water. Remove potatoes to a platter, add flour mixture to pot, stir, and cook 2 to 3 minutes, or until gravy is thickened. Sprinkle with parsley and serve immediately.