Lamb neck chops with vegetables

Cooking Meat Lamb neck chops with vegetables

This lamb stew recipe has been designed to be cooked in a slow cooker, although instructions are also given for cooking in the oven or stove top.

Lables: High protein Low carb Low sugar Lower gi Egg free Fish free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free
  1. Place flour in a shallow dish. Season with salt and pepper. Lightly coat chops in flour.
  2. Heat oil in a large, deep frying pan over medium-high heat. Cook chops, in batches, for 3 minutes each side or until browned. Transfer to a plate, cover and set aside. Add leeks, carrots and parsnips to pan. Cook, stirring occasionally, for 3 to 4 minutes or until tender. Add stock and bring to the boil. Remove from heat.
  3. Spoon vegetables and stock mixture into slow cooker. Place chops on top. Cover and cook on HIGH for 3 to 4 hours or until meat is tender and sauce is thick. Stir in tarragon. Serve with mashed potato.

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1/2 cup plain flour
2kg lamb neck chops
2 tbsp olive oil
2 leeks, trimmed, washed, thinly sliced
2 large carrots, peeled, cut into 2cm pieces
3 small parsnips, peeled, core removed, cut into 2cm pieces
2 cups Massel chicken style liquid stock
1/3 cup tarragon leaves, roughly chopped
mashed potato, to serve

Adv

Autors
Preparation time
10
Cooking time
4:00
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Meat
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