Ingredients
½ cup plain flour
salt
pepper
1.2kg lamb forequarter chops
cut in half
3 tbsp vegetable oil
3 onions
sliced
3 carrots
peeled and sliced
1 swede
peeled and diced
1 tsp dried oregano
1 tsp dried thyme
3 tbsp tomato paste
3 cups beef stock
1kg potatoes
peeled and thickly sliced
⅓ cup parsley
chopped
Equipment
- 1 slow cooker
- 1 frying pan
- 1 bag
Instructions
- Place flour, salt and pepper in a bag with the lamb chops and shake.
- Heat oil in a frying pan and sear chops on both sides. Place in slow cooker with potatoes, carrots, swede, thyme.
- In the same frying pan, cook the onions with for 3 minutes and then add the tomato paste, cooking for 2 minutes.
- Add the stock to the pan and bring to the boil. Pour into the slow cooker.
- Cook on high for 4 hours or low for 8 hours.
- Remove bones before serving and stir through parsley.
Notes
Tip
You add your favourite vegetables to this recipe.
Tip
I chose oregano and thyme but a couple of teaspoons of mixed herbs is also a nice replacement.
Tip
You can also use neck chops for this recipe.
Tip
Forequarter chops have bones but the slow cooking makes them fall away from the meal.
