Lamb has to be at its best when it’s slow cooked! The meat just melts off the bone and into your mouth, I can’t think of any better meat to slow cook. This meal turns the humble lamb forequater chop into the most delicious slow cooked lamb meal.
Full of vegetables, tomato infused juices and melt off the bone lamb and also so easy to make, you’ll be making this one a regular this winter.
6 Lamb Forequater chops
3 Spring onions, cut (or one onion diced finely)
1/2 Butternut pumpkin, peeled and cubed
2 Carrots, peeled and chopped into 2cm pieces
6 Mushrooms, sliced
2 Tsp Minced Garlic
1 400gm Can Tomato Puree
Chicken Stock (enough to fill the empty tomato puree can)
Salt and Pepper
Feta to serve
LET’S PUT IT ALTOGETHER
1. Take the lamb chops and sprinkle with salt and pepper and a little olive oil. Place them into a hot fry pan and cook for about 5 minutes on each side until browned and the fat has started to render.
2. In a oven proof baking dish, add the pumpkin, carrots, half the mushrooms, half the spring onions and garlic.
3. Once the chops have finished browning, place on top of the vegetables.
4. Pour over the tomato puree and then the chicken stock. Top with the remaining mushrooms and spring onions. Sprinkle with some fresh Rosemary (dry is ok too).
5. Bake in a 150 degree Celcius oven for 3 hours.
6. Serve with a sprinkle of feta and some additional spring onions.
Enjoy with some crusty bread.