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Categories:
chops flour salt olive oil onions bacon garlic celery mushrooms green beans butter chicken stock Worcestershire sauce packet
Viewed: 67 - Published at: 7 years agoIngredients
- 8 lamb chops, forequarter (or other cheap cut)
- 1/3 cup plain flour
- salt & pepper, for seasoning
- 2 tablespoons olive oil
- 2 onions, roughly chopped
- 6 slices bacon, cut into pieces
- 2 garlic cloves, sliced
- 1 stick celery, sliced (optional)
- 250 g mushrooms, cut in chunks
- 250 g green beans, roughly chopped
- 3 -4 cups of chopped root vegetables (carrot, pumpkin, parsnip, turnip, sweet potato etc)
- 1 tablespoon butter
- 4 cups chicken stock
- 2 tablespoons Worcestershire sauce
- 1 (40 g) packet French onion soup mix
Method
- Put flour on a plate, season with pepper (and salt if you wish). Coat chops in flour, shake off excess and reserve flour for later use.
- Add oil to large heavy pan or wok and brown the chops in batches to seal them and place them in the bottom of the slow cooker/crock pot.
- Saute bacon pieces, garlic and celery for 5 minutes over high heat then reduce heat to medium high, add the mushrooms and onions and saute for for another 5 minutes or so.
- Add the rest of the vegetables and cook, stirring occasionally, for another 10 minutes or so and then add to the slow cooker on top of the chops.
- Melt the butter in the same pan and add the reserved flour. Cook over fairly high heat, stirring occasionally until dark brown.
- Pour in the stock and Worcestershire sauce and stir until mixture boils.
- Add packet of French onion soup, mix in and then pour the mixture over the ingredients in the slow cooker.
- Cook for 7 hours or more and serve over mashed potatoes.
