Lamb Chop Casserole with Prunes
Ingredients
⏲️Total Time 6 hr 30 min ⏲️ Prep time 20 minutes ⏲️ Cooking time 6 hr 10 min
1 tbs Plain flour
480 g, (Buy 4 x 150g) Lamb chop, raw
1 tbs Olive oil
2 medium Red onion (cut into thick wedges)
2 Large Carrots (thickly sliced diagonally)
235 g Swede (large, cut into wedges)
85 g, (1/2 cup) Verity Pitted Prunes (canned in natural juice, drained)
125 ml, (1/2 cup) Red wine
1 cup(s), (250ml) Beef stock
3 tbs Fresh thyme, (4 sprigs, chopped), plus extra springs to serve
Instructions
1. Place flour on a plate. Season with salt and pepper. Add lamb and toss to coat. Heat half the oil in a large non-stick frying pan over medium-high heat. Cook lamb for 2 minutes each side or until browned. Transfer to a 4.5 litre (18-cup) slow cooker.
2. Heat remaining oil in the same pan over medium heat. Cook onion, stirring, for 2–3 minutes or until softened. Transfer to a slow cooker.
3. Add carrot, swede, prunes, wine, stock and thyme to the slow cooker. Cook, covered, on low for 6 hours (or high for 3 hours).
4. Serve casserole sprinkled with extra thyme.
Notes: SERVING SUGGESTION: Steamed green beans, plus crusty wholegrain bread.
