Sort ingredients
peacefulchice
QR Code
Listen
Pdf
Brown lamb chops quickly, a couple at a time, in a pan with a little hot oil. Place in the slow cooker.
Reduce the heat and lightly brown the onion and carrots. Sprinkle flour over onion and cook for a minute, stirring, then add the tomato paste and cook, stirring for a further minute to take off the raw tomato taste.
Add enough stock to make a sauce and scrape up any brown bits on the bottom of the pan. Pour the onion mixture into the slow cooker.
Add enough stock to cover the lamb chops, then add the crushed garlic and bouquet garni and give everything a good stir.
Cook on high for two hours before adding the potatoes and turning the cooker to low. Continue cooking for six hours or until vegetables are cooked through.
If adding green beans, add them with about 30 minutes to go to allow them to cook through.
At this point, you can remove the bones if you like, and chop up the meat. The bones are mostly large and easy to remove and the meat tends to just fall off them. Season to taste and serve with steamed greens and a sprinkling of chopped parsley.
Alternatively, throw the potatoes in at the beginning of the cooking time and cook on low for eight hours or until tender (or you are ready). They will be a bit mushier, but there's less fuss.