Alastair Hendy's Lamb Chop Stew with Baby Vegetables

A richly satisfying update of a hearty classic.

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   1. Wrap the thin end of each chop back in on itself and secure with string, tying each one to make a round parcel. Mix the balsamic vinegar with the sugar until dissolved, and brush over the chops and set aside.
   2. Scrub and trim your baby vegetable selection as necessary, keeping the potatoes separate. Trim the green beans and blanch in salted boiling water for 2 minutes, then drain. Tie the herb sprigs and bay leaf together.
   3. Rub the chops all over with olive oil and plenty of seasoning. In a wide pan or casserole, sear the chops on all sides, including the fat edges, until just browned, adding any remaining balsamic marinade. Remove.
   4. Add a drop of oil to the pan and fry the chopped onion and garlic until the onion has softened, then stir in the flour and cook for a further 30 seconds or so. Pour in the wine, allow to bubble up, then add the stock, baby onions, potatoes and tied herbs. Gently simmer for 10 minutes. Next add the remaining veg and the lamb chops, cover, and braise very gently on the stove for about 10 minutes, or until the vegetables are just cooked, adding the green beans and peas for the last 3 minutes. Discard the tied herbs, stir through the chopped herbs and serve.