Lamb neck chops with vegetables

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.

The ingredient of Lamb neck chops with vegetables

  1. 1/2 cup plain flour
  2. 2kg lamb neck chops
  3. 2 tablespoons olive oil
  4. 2 leeks, trimmed, washed, thinly sliced
  5. 2 large carrots, peeled, cut into 2cm pieces
  6. 3 small parsnips, peeled, core removed, cut into 2cm pieces
  7. 2 cups Massel chicken style liquid stock
  8. 1/3 cup tarragon leaves, roughly chopped
  9. mashed potato, to serve

The instruction how to make Lamb neck chops with vegetables

  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.

Nutritions of Lamb neck chops with vegetables

calories: 503.573 calories
calories: 22 grams fat
calories: 6 grams saturated fat
calories: 14 grams carbohydrates
calories: 3 grams sugar
calories: 61 grams protein
calories: 171 milligrams cholesterol
calories: 518.45 milligrams sodium
calories: NutritionInformation

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