NOTES: If you don’t want to take the trouble to bone lamb shoulder chops, you can, of course, simply buy pre-cut lamb ‘stew meat’ (about 250g or 1/2lb. of meat per person should do) but try to ascertain whether the meat is shoulder or leg. Shoulder has more marbling and is far better for long cooking. Leg of lamb tends to be too lean for stewing, in my opinion, and is best roasted. And it costs more as well. The potatoes need to be the firm fleshed ‘waxy’ kind, or all-purpose. Avoid baking potatoes, which will fall apart in the cooking and turn to mush.
Post-scriptum: For yet another wonderful lamb and potato dish, check out this Lancashire Hotpot from Gourmet Traveller. It’s a thing of beauty!