Hearty Lamb...

Hearty Lamb Chop Stew

Hearty Lamb Chop Stew

 

Ingredients:

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

Rosemary 

Fresh Parsley


Salt and pepper

Olive oil

Corn-starch (optional)


Method: 

  1. 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.
  2. 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. 
  3. 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.)
  4. 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. 
  5. 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.
  6. Serve and enjoy!