Stewed Lamb Chops

Season the lamb forequarter chops generously with salt and pepper on both sides.

Heat the dripping or oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.

Working in batches if necessary, sear the lamb chops for 2-3 minutes per side until browned, then set aside on a plate.

Add the chopped onion to the same pot and sauté for 3-4 minutes until softened and translucent.

In a small bowl, combine the breadcrumbs and dried thyme, then sprinkle this mixture over the onions and stir to coat evenly.

Return the browned lamb chops to the pot, nestling them into the breadcrumb mixture.

Reduce heat to low, cover the pot with a lid, and simmer gently for 35-40 minutes until the lamb is tender and cooked through.

Taste and adjust seasoning with additional salt and pepper as needed before serving hot.