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    You are in: Home / Recipes / Lamb Chop Stew Recipe
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    Lamb Chop Stew

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    15 mins

    2 hrs

    Wendys Kitchen's Note:

    From sure who to credit the recipe to as it says a Matt Preston recipe but then he refers to Jen Ryan. Anyway enjoy...

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    Units: US | Metric


    1. 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. 2
      Turn heat down, add remaining olive oil and fry onion gently until soft.
    3. 3
      Add garlic, celery, carrot and parsnip and cook for 3 minutes, stirring regularly.
    4. 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. 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. 6
      Cook on the stove top with the lid off to reduce the sauce slightly until the peas are cooked through.

    Ratings & Reviews:


    Nutritional Facts for Lamb Chop Stew

    Serving Size: 1 (521 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 964.3
    Calories from Fat 665
    Total Fat 73.9 g
    Saturated Fat 30.4 g
    Cholesterol 185.3 mg
    Sodium 201.0 mg
    Total Carbohydrate 26.6 g
    Dietary Fiber 7.2 g
    Sugars 13.8 g
    Protein 46.8 g

    The following items or measurements are not included:



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