Sunday February 19, 2023
5 minutes to read
Recipe by potatoes.co.nz, a not-for-profit organization
Ingredients
- 6-8 Quality Mark lamb shoulder or neck chops
- salt and freshly ground pepper
- ¼ cup plain flour
- 1 Tbsp butter
- 2 Tbsp tomato paste
- ½ cup white wine (optional or use extra stock)
- 2 cups Campbell’s Real Chicken Stock
- 3 sprigs fresh thyme or 1 tsp dried thyme
- 1 stick rosemary
- 3 bay leaves
- 4 cloves garlic, chopped
- 400g can chopped tomatoes
- 300g small boiling potatoes, halved if necessary
- 250g baby carrots, peeled and topped
- 2 spring onions, cut into thirds
- 200g round green beans, trimmed
- 1 cup peas
Instructions
1. Lamb
- Preheat the oven to 150°C.
- Season the lamb with a little salt and pepper.
- Place the flour in a bag with the chops and toss to coat.
- Heat the butter over a high heat in a large ovenproof saucepan (or a regular pan then transfer to a casserole dish later).
- Sear the chops a few at a time to brown them on both sides. Set the chops aside.
- Add the tomato paste to the pan and cook for a few minutes on a high heat.
- Add the wine, if using and let it bubble up for 30 seconds.
- Add the stock, thyme, rosemary stick, bay leaves, garlic and the tomatoes.
- Transfer to an ovenproof dish, cover and cook in the oven for 2½ hours (or transfer to a slow cooker and cook on low for 6-8 hours).
2. Vegetables
Steam the potatoes and vegetables until tender. Add a little oil, salt and pepper then toss to coat.
3. Potatoes
- Choose a saucepan with a steamer.
- Half fill the saucepan with water and bring to the boil.
- Place prepared potatoes in the steamer making sure they do not touch the water.
- Cover and adjust the heat to a steady simmer.
- Cook until they are tender.
- Add more boiling water if necessary.
4. Serve
Serve in large bowls, topped with freshly steamed potatoes and vegetables.
Nutrition Information Panel
| Per Serving [4 Serves] | |
|---|---|
| Energy | 373.34kcal |
| Total fat | 11.7g |
| – saturated fat | 5.3g |
| Carbohydrates | 51.8g |
| – sugars | 11g |
| Fibre | 9.2g |
| Gluten | 5g |
| Sodium | 496g |
In this recipe we have used herbs such a thyme and rosemary, which can add an additional flavour to the overall taste of the dish. More importantly, there are also different health benefits to consuming herbs.
If you would like to know more about the health benefits of rosemary, we suggest reading Rosemary (Salvia rosmarinus).
