Lamb Chop Stew

12 ingredients
6 steps

Ingredients

  • 2 tablespoons olive oil
  • 1 kg lamb chop, seasoned with salt and pepper
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 sticks celery, chopped
  • 2 carrots, sliced
  • 1 parsnip, sliced
  • 400 g chopped tomatoes
  • 1 teaspoon Worcestershire sauce
  • 3 teaspoons brown sugar
  • 2 sprigs rosemary
  • 2 cups peas

Directions

  1. 1
    Heat oven to 160°C Heat half the oil in a heavy based casserole dish. Brown the chops in batches over medium heat then remove to a plate.
  2. 2
    Turn heat down, add remaining olive oil and fry onion gently until soft.
  3. 3
    Add garlic, celery, carrot and parsnip and cook for 3 minutes, stirring regularly.
  4. 4
    Add chopped tomatoes, Worcestershire sauce and brown sugar and stir to combine. Return chops to the casserole, then pour over water to cover, stirring again to combine.
  5. 5
    Add the sprigs of rosemary, cover the casserole and cook for 2 hours, stirring occasionally. Remove any fat from the surface with a large spoon and add the peas.
  6. 6
    Cook on the stove top with the lid off to reduce the sauce slightly until the peas are cooked through.

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