I love this lamb chop stew! Not only is it super tasty but it is so simple to make. You simply brown the chops and then walk away. 🙂
- Browning the chops
- Slow cooking (~5 hrs)
- 1 chefs knife
- 1 fry pan
- 1 slow cooker
- 8 lamb chops
- A slug of olive oil
- A good slug of tomato paste
- One 400g can of diced tomatoes
- Water (half fill the tomato can)
- 3 garlic cloves, diced
- 1 brown onion, diced
- Mushrooms, a couple of handfuls
- Thyme and oregano, to taste
- Salt and pepper, to taste
Browning the chops
Brown the 8 chops (in batches) in some oil on medium heat.
Pop them and the rest of the ingredients into your slow cooker on low heat.
Give everything a gentle stir.
Slow cooking (~5 hrs)
Cover and cook for around 5 hours. The meat should be falling of the bone.
There are a myriad of serving options. It pairs great with potatoes and crusty bread.
This stew freezes well and I take it to work for the perfect lunch with pasta or rice.
Here are a few slow cooker and lamb posts I thought you might:
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