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Photo of Lamb chop casserole with prunes by WW

Lamb chop casserole with prunes

Total Time
6 hr 30 min
20 min
6 hr 10 min
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.


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


2 large, thickly sliced diagonally


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


  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.


SERVING SUGGESTION: Steamed green beans, plus crusty wholegrain bread.