Name: Slow-cooked lamb chops
Prep time: 15 min
Cook time: 105 min
Total time: 120 min
Yield: 3
Ingredients: 2 tablespoon olive oil; 1 large onion, finely sliced; 2 clove crushed garlic; 4 x 200g lamb shoulder chops; 400 gram can chopped tomatoes; 1/2 cup stock or water; 1 teaspoon sugar; 1 tablespoon dried oregano; 1 teaspoon ground coriander; 1 teaspoon smoked paprika; 1 bay leaf; 1 cup frozen minted peas; salt and milled black pepper

Slow-cooked lamb chops

Bubbling hot shoulder chops are one of the most flavoursome cuts of lamb – and friendly on the budget.

Serves 3

Prep

15M

Cook

1H 45M

Total

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Ingredients

2 tablespoon olive oil

1 large onion, finely sliced

2 clove crushed garlic

4 x 200g lamb shoulder chops

400 gram can chopped tomatoes

1/2 cup stock or water

1 teaspoon sugar

1 tablespoon dried oregano

1 teaspoon ground coriander

1 teaspoon smoked paprika

1 bay leaf

1 cup frozen minted peas

salt and milled black pepper

Method

1.Preheat oven to 160°C.

2.Heat oil in large oven-proof, flameproof casserole. Add the onion and crushed garlic and cook for 5 minutes. Add the lamb chops. Cook for a few minutes on each side before adding all the remaining ingredients, except the frozen minted peas.

3.Cover with a lid and bring to a gentle simmer. Place in the oven for just over 1½ hours or until the lamb is tender. Stir in the frozen peas and return to oven for 15 minutes.

4.Check seasoning and serve.

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Ingredients

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