Recipe

A A A

• 2 tbsp 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 tsp worcestershire sauce
• 3 tsp brown sugar
• 2 sprigs rosemary
• 2 cups peas

• 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.