Recipes by Di Swann
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.
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.