There is nothing more delicious and comforting than a slow cooked lamb stew! You can cook this in the oven or your slow cooker! I’ve used a large roasting pan on the stove top and then transferred to the oven and later the slow cooker. You could use a frypan and then transfer to your slow cooker later.. entirely up to you and what cooking items you have on hand… either way the aromas while cooking will have you waiting for it to be cooked!
6 thick lamb shoulder chops (approx 1 kg)
1 large onion diced
3 cloves of fresh garlic crushed
8 baby potato’s peeled and halved
3 carrots peeled and sliced into large chunks
3/4 cup of frozen peas (Birds Eye)
3/4 cup of frozen corn kernels (Birds Eye)
2 cups of beef stock
1 Coopers Pale Ale Beer (375ml)
2 tablespoons of tomato paste
1 tablespoon of mixed herbs
2 tablespoons of plain flour
1 tablespoon of olive oil
Cracked Himalayan salt
What to do:
Heat a large frypan on the stove top to medium heat and add the olive oil, onion and garlic. Saute for a few minutes, season the chops with the salt and pepper and then add your lamb chops to the heated pan.
Brown one side for approx 3 -4 minutes and turn.
Sprinkle the flour over the chops.
Brown the chops on the other side and then add the Beer, beef stock and tomato paste
Give it a good stir to combine and then add the potatoes, carrots and herbs
Pop on the lid and place in the oven for approx 2 hours. Remove the bones from the meat and transfer to the slow cooker, add the peas and corn and give it another good gentle stir. Cook on low in the slow cooker for approx 2 hours. Serve with fresh bread with lashing of real butter!
YUM YUM YUM!!!!