Name: Lamb neck chops with vegetables
Prep time: 10 min
Cook time: 240 min
Total time: 250 min
Yield: 1
Ingredients: 125.00 ml plain flour; 2kg lamb neck chops; 36.40 gm 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; 510.00 gm chicken style liquid stock; 82.50 ml tarragon leaves, roughly chopped; mashed potato, to serve

Lamb neck chops with vegetables

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Prep Time:
10 minutes

Cook Time:
240 minutes

Total Time:
250 minutes

Slow-cooked lamb stew recipe with versatile cooking options for convenience.

Ingredients:

125.00 ml plain flour
2kg lamb neck chops
2 leeks, trimmed, washed, thinly sliced
2 large carrots, peeled, cut into 2cm pieces
3 small parsnips, peeled, core removed, cut into 2cm pieces
510.00 gm chicken style liquid stock
82.50 ml tarragon leaves, roughly chopped
mashed potato, to serve

Instructions:

In a shallow dish, combine flour with a pinch of salt and pepper. Gently coat the chops with the seasoned flour.
In a large, deep frying pan over medium-high heat, heat oil. Brown chops, in batches, for 3 minutes per side. Set aside on a plate. Saute leeks, carrots, and parsnips for 3 to 4 minutes until tender. Pour in stock and bring to a boil. Remove from heat.
Transfer the vegetable and stock mixture into a slow cooker and layer the chops on top. Cook on HIGH for 3 to 4 hours until the meat is tender and the sauce has thickened. Add tarragon and serve with mashed potatoes.

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