Lamb Chop Stew

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 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

Recipe

• 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 turn heat down, add remaining olive oil and fry onion gently until soft.
• 3 add garlic, celery, carrot and parsnip and cook for 3 minutes, stirring regularly.
• 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 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 cook on the stove top with the lid off to reduce the sauce slightly until the peas are cooked through.