Recipes by Di Swann
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Ingredients
- 1 onion, peeled and sliced
- 2 carrots, peeled and sliced into thick pieces
- 1 parsnip, peeled and cut into thick pieces
- 4 lean lamb shoulder chops
- 400 g can Wattie's Lentils in Springwater, drained
- 400 g can Wattie’s Tomato Passata
- 1 dash Worcestershire sauce
- 2 bay leaves
Passata
Using the finest Hawke’s Bay tomatoes, which have been crushed & then sieved to create a smooth puree, Passata can be used as a base for great-tasting pasta sauces, soups or casseroles.
Method
1. Turn slow cooker onto low to preheat.
2. Arrange onions, carrots and parsnips in the base of the slow cooker. Place the lamb shoulder chops onto the vegetables.
3. Add the drained Wattie’s Lentils.
4. In a jug mix together Wattie’s Tomato Passata and Worcestershire sauce. Pour over the lamb. Add the bay leaves. Cover. Cook on low for 5-6 hours, until the lamb is tender. Serve with rice or mashed potatoes and seasonal greens.
Note: Lamb chops can be browned in a frying pan before placing in slow cooker if wished.
Tips
Oven Cook
Preheat oven to 160°C.
Prepare as for slow cooker but place ingredients in an ovenproof dish. Cover. Place in the oven and cook for 1 1/2 - 2 hours until meat is tender.
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Reviews (4)
Laraine's Review | Rating
Prepared like this in my own Sunbeam crockpot, the vegetables would still be quite raw.
neil's Rating