Saturday, January 24, 2009

Lamb neck chops with vegetables

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

Ingredients (serves 6)
* 1/2 cup plain flour
* 2kg lamb neck chops
* 2 tablespoons 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 chicken stock
* 1/3 cup tarragon leaves, roughly chopped
* mashed potato, to serve

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.

Notes & tips
* You can cook this recipe in a casserole dish. Preheat oven to 150°C and cook, tightly covered, for 4 hours. Alternatively, cook for 3 to 4 hours over a medium-low heat in a saucepan. Check regularly to ensure casserole doesn't stick.

Super Food Ideas - Page 68
Recipe by Dixie Elliott


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