Lamb Neck Chops With Vegetables

This lamb stew recipe has been designed to be cooked in a slow cooker, although instructions are also given for cooking in the oven or stove top.

The ingredient of Lamb Neck Chops With Vegetables

• 1 2 cup plain flour
• 2kg lamb neck chops
• 2 tablespoons olive oil
• 2 leeks trimmed washed thinly sliced
• 2 large carrots peeled cut into 2cm pieces
• 3 small parsnips peeled core removed cut into 2cm pieces
• 2 cups massel chicken style liquid stock
• 1 3 cup tarragon leaves roughly chopped
• mashed potato to serve

The Instruction of lamb neck chops with vegetables

• place flour in a shallow dish season with salt and pepper lightly coat chops in flour
• heat oil in a large deep frying pan over medium high heat cook chops in batches for 3 minutes each side or until browned transfer to a plate cover and set aside add leeks carrots and parsnips to pan cook stirring occasionally for 3 to 4 minutes or until tender add stock and bring to the boil remove from heat
• spoon vegetables and stock mixture into slow cooker place chops on top cover and cook on high for 3 to 4 hours or until meat is tender and sauce is thick stir in tarragon serve with mashed potato

Nutritions of Lamb Neck Chops With Vegetables

calories: 503 573 calories
calories: 22 grams fat
calories: 6 grams saturated fat
calories: 14 grams carbohydrates
calories: 3 grams sugar
calories: n a
calories: 61 grams protein
calories: 171 milligrams cholesterol
calories: 518 45 milligrams sodium
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calories: nutritioninformation