Hearty Lamb Chop Stew
4 Cannings Grass Fed BBQ Lamb Chops (forequarter chops) - you could also use chump chops for this if you like
1 brown onion
4 cloves of garlic
1 stick of celery, chopped
3 carrots, chopped into chunks
1 small sweet potato, cubed
½ head of cauliflower, chopped into large pieces
1 zucchini, sliced into big chunks
1 and a half cups of pumpkin, peeled and cubed
2 cups free range chicken bone broth (or stock)
2 rashers of free range streaky bacon, diced
Salt and pepper
- Rub the lamb chops all over with salt and pepper. In a cast iron pot, heat a lug of olive oil, then add the lamb chops to brown on both sides - this gives a great depth of flavour to the stew as it cooks.
- Roughly chop the garlic and onions, then add to the pot with bacon pieces, rosemary, thyme and let them cook for a minute or so until they start to brown.
- Add the chopped veggies, plus the chicken bone broth. Put a lid on and leave to very gently simmer for 1 hour. (Note: you can also do this stew in a slow cooker on high for around 3 hours or until meat is tender and comes away from the bone easily. You may need to add a little corn-starch or arrowroot starch to sauce at the end to thicken.)
- Check to see how the meat is going - when it’s ready it will be tender and pulling away from the bone easily. Try not to cook the meat much longer past this point as it can dry out - if it’s ready before your sauce is thick enough, remove the meat from the stew and set aside until sauce thickens, then add meat back in at the end.
- Remove lid and simmer for a further 30 minutes so sauce thickens a little, or add a little corn-starch or arrowroot starch to quicken up the process.
- Serve and enjoy!