• 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
  • 400g can Wattie's Crushed and Sieved Tomatoes
  • 1 dash Worcestershire sauce
  • 2 bay leaves
  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 Crushed and Sieved Tomatoes 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.

Handy 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.

Made With

Crushed and Sieved Tomatoes

This passata style product uses only the finest vine-ripened Hawke’s Bay tomatoes, crushed and sieved to create this natural tomato sauce style product.

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