oven to moderate 180C. Coat lamb in flour, shaking off excess. Heat oil;
brown chops in batches. Drain on paper towels. Place into a large, deep
casserole dish. Add stock and wine to the pan, bring to the boil and pour
over chops. Add carrots, onions, swede, parsnip, celery and herbs to the
casserole. Cover and bake for 90 minutes, stirring twice.
topping: Cut the bread stick into thick slices. Combine the butter, garlic
and parsley. Spread bread with garlic butter. Remove the lid from the
casserole and top with the garlic bread. Bake for a further 20-30 minutes
or until bread is golden.