Lamb chop casserole with prunes
12
Points®
Total time: 6 hr 30 min • Prep: 20 min • Cook: 6 hr 10 min • Serves: 4 • Difficulty: Easy
If you are looking for a simple way to add a hint of sweetness to a hearty slow-cooked dish, why not try adding prunes. High in fibre, they sweeten the sauce and brings out the rich red wine flavour of the sauce. A great way to add variety to the classic lamb chops.
Ingredients
Plain flour
1 tbs
Lamb chop, raw
480 g, (Buy 4 x 150g)
Olive oil
1 tbs
Red onion
2 medium, cut into thick wedges
Carrot(s)
2 large, thickly sliced diagonally
Swede
235 g, large, cut into wedges
Prunes, canned in natural juice, drained
85 g, (1/2 cup) pitted
Red wine
125 ml, (1/2 cup)
Beef stock
1 cup(s), (250ml)
Fresh thyme
3 tbs, (4 sprigs, chopped), plus extra springs to serve
Instructions
1
Place flour on a plate. Season with salt and pepper. Add lamb and toss to coat. Heat half the oil in a large non-stick frying pan over medium-high heat. Cook lamb for 2 minutes each side or until browned. Transfer to a 4.5 litre (18-cup) slow cooker.
2
Heat remaining oil in same pan over medium heat. Cook onion, stirring, for 2–3 minutes or until softened. Transfer to slow cooker.
3
Add carrot, swede, prunes, wine, stock and thyme to slow cooker. Cook, covered, on low for 6 hours (or high for 3 hours).
4
Serve casserole sprinkled with extra thyme.
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