Lamb chop casserole with prunes
Lamb chop, raw
480 g, (Buy 4 x 150g)
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
125 ml, (1/2 cup)
1 cup(s), (250ml)
3 tbs, (4 sprigs, chopped), plus extra springs to serve
- 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.
- Heat remaining oil in same pan over medium heat. Cook onion, stirring, for 2–3 minutes or until softened. Transfer to slow cooker.
- Add carrot, swede, prunes, wine, stock and thyme to slow cooker. Cook, covered, on low for 6 hours (or high for 3 hours).
- Serve casserole sprinkled with extra thyme.