Lamb chop stew by Matt Preston

Lamb chop stew by Matt Preston

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The whole family will enjoy this hearty lamb chop stew.

The ingredient of Lamb chop stew by Matt Preston

  1. 2 tablespoons olive oil
  2. 1kg lamb chops, seasoned with salt and pepper
  3. 1 onion, finely chopped
  4. 2 cloves garlic, finely chopped
  5. 2 sticks celery, chopped
  6. 2 carrots, sliced
  7. 1 parsnip, sliced
  8. 400g tin chopped tomatoes
  9. 1 teaspoon Worcestershire sauce
  10. 3 teaspoons brown sugar
  11. 2 sprigs rosemary
  12. 2 cups peas

The instruction how to make Lamb chop stew by Matt Preston

  1. Heat oven to 160C. Heat half the oil in a heavy based casserole dish. Brown the chops in batches over medium heat then remove to a plate.
  2. Turn heat down, add remaining olive oil and fry onion gently until soft. Add garlic, celery, carrot and parsnip and cook for 3 minutes, stirring regularly.
  3. Add chopped tomatoes, Worcestershire sauce and brown sugar and stir to combine. Return chops to the casserole, then pour over water to cover, stirring again to combine.
  4. Add the sprigs of rosemary, cover the casserole and cook for 2 hours, stirring occasionally. Remove any fat from the surface with a large spoon and add the peas.
  5. Cook on the stove top with the lid off to reduce the sauce slightly until the peas are cooked through.

Nutritions of Lamb chop stew by Matt Preston

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calories: https://schema.org
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