Crockpot Lamb Chops

Crockpot Lamb Chops

I originally found this recipe on the www.lovefoodhatewaste.co.nz website, and I just loved it... I had some neck chops in the freezer and had no idea what to do with them! The original recipe itself is from Jim Boswell, one of the original gluten-free chefs in New Zealand, which also caught my attention - a win-win in my books!

Yields4 Servings
Category, , , , , DifficultyBeginnerPrep Time20 minsCook Time8 hrsTotal Time8 hrs 20 mins

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Ingredients

 8-10 lamb neck chops
 400 g Can diced tomatoes
 1 Medium onion, sliced thinly
 2 2 diced carrots
 2 tsp Minced garlic
 ½ cup Red Wine (or sub with 1/2 cup of stock with 1/2 tbsp balsamic vinegar)
 ⅓ cup Balsamic vinegar
 2 tbsp Tomato paste
 2 cups Beef or vegetable stock
 1 tbsp Dried Basil
 Handful of fresh thyme or 1 teaspoon dried thyme
 1 tbsp Fresh rosemary or 1 teaspoon dried
 2 tsp GF cornflour
 Water to mix cornflour with
Side Dishes
 4 Medium Potatoes
 2 Large Kumara
 Fresh Seasonal Vegetables

Directions

1

Combine lamb, tomatoes, onion, carrots, garlic, wine, vinegar, tomato paste, stock and herbs in a slow cooker.

2

Cook, covered, on low, for about 8-9 hours.

3

Remove the sprigs of fresh thyme from the slow cooker. Combine the cornflour with the water in a small cup; stir into the slow cooker. Cook, covered, on high, for 10 minutes or until thickened slightly. Season to taste.

4

Peel and boil the potatoes and kumara, then mash with DF milk and DF butter.

Prep and cook the veggies while potato and kumara are cooking.

Serve the stew on the mash, and the veg dished on the side.

Crockpot Lamb Chops
IngredientsDirections