Slow roasted lamb neck chops
27/6/2009
Serves 4
A recipe to feed your family for under $10. Scott Smithhead chef, Andiamo, Herne Bay.
Ingredients
| 750 g | Lamb neck chops |
| 3 tbsp | Chutney |
| 2½ cm | Fresh ginger |
| 3 cloves | Garlic, minced |
| 1 | Onion, diced |
| 2 | Carrots, roughly chopped |
| 2 | Parsnips, roughly chopped |
| 2 | Potatoes, roughly chopped |
| 1 can | Chopped tomatoes |
| 1 cup | Frozen peas |
| 1 cup | Frozen corn |
| 1 cube | Beef stock |
| 2 tbsp | Flour |
| 400 ml | Water |
| 1 cup | Rice |
Directions
- Coat chops in flour, salt and pepper and brown in hot lightly-oiled pan. Remove chops to baking dish.
- Saute onion, garlic and ginger in pan and add to baking dish with salt and pepper.
- Add remaining ingredients except peas and corn.
- Cover with foil and bake at 180 degC for 2 hours. Add peas and corn.
- Cover and bake for 10 more mins. Serve with rice.
Wine Match
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