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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 4 |
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My husband really liked this and it is very easy to make. Serve it on a bed of mashed potatoes or with crusty bread. This recipe works very well in the slow cooker. Ingredients:
2t olive oil |
8 small forequarter lamb chops (i remove as much fat as |
possible) |
1 onion, coarsely chopped |
2 garlic cloves, minced |
1/2tsp paprika |
1/2tsp chilli powder (mexican) |
2c beef stock |
400g can crushed tomatoes |
535g can minestrone soup |
1/4c chopped parsley |
shaved parmesan and parsley for garnish |
Directions:
1. Heat half the oil in a large saucepan on high> Cook lamb in 2 batches until browned on both sides. Transfer to a plate.
2. Heat remaining oil in the same pan on high. Saute onion, garlic, chilli powder and paprika until onion is soft.
3. Return lamb to the pan along with the stock and tomatoes. Bring to a boil. Reduce heat and simmer covered for 20 mins.
4. Stir soup in. Simmer uncovered for 20-30 mins. or until lamb is tender. Stir chopped parsley through. Serve topped with shaved parmesan and more parsley.
5. NOTE: I found the lamb took a while longer to cook tender than the recipe says.
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