Lamb Chop Stew

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READY IN: 2hrs 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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