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  • 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


Little lentils are often overlooked but their small size is what makes them so useful. They are a great addition to curries and soups and can be combined with mince to make healthier burger patties. Lentils are an easy way to add extra fibre to your favourite meals.


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.


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.


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.

Rate and Review

4 Ratings Slow Cooked Lamb and Lentils

Reviews (4)

neil's Rating
Laraine's Review | Rating

Prepared like this in my own Sunbeam crockpot, the vegetables would still be quite raw.

Ange's Rating
Deirdre's Rating