Lamb with Rosemary and Vegetables
lamb leg chops (enough for your family)
2 cloves garlic, crushed
1 tablespoon vegetable oil
1 medium leek, choppsed
4 baby onions, halved (I omitted this)
2 medium parsnips, chopped
1 medium sweet potato, peeled and chopped
1/2 cup dry red wine
1/2 cup beef stock
2 tablespoons tomato paste
2 medium zucchini, chopped
2 teaspoons chopped fresh rosemary
lamb leg chops (enough for your family)
2 cloves garlic, crushed
1 tablespoon vegetable oil
1 medium leek, choppsed
4 baby onions, halved (I omitted this)
2 medium parsnips, chopped
1 medium sweet potato, peeled and chopped
1/2 cup dry red wine
1/2 cup beef stock
2 tablespoons tomato paste
2 medium zucchini, chopped
2 teaspoons chopped fresh rosemary
- Trip fat from chops. heat oil in pan, add chops, cook until well browned. Add leek, onions, garlic, parsnips and sweet potato and cook until the onions have softened.
- Add the tomato paste and cook for a minute or two before adding the red wine and beef stock.
- Simmer, covered, for 1 hour, stirring occasionally.
- Stir in zucchini and rosemary, simmer, covered, for about 30 minutes or until chops are tender.
3 comments:
That sounds just lovely and I like the idea of putting it in the crock pot! I have these chops that I didn't feel like cooking but they will be on the menu in the next 2 days. Thank You
This sounds wonderful. I've never made lamb; I don't know why. My mom made us lamb chops from time to time when I was young, and I recall liking them. Maybe I'll give this recipe a try--thanks for sharing!
frances
p.s. don't you love a crock pot? I need to use mine more!
I hope you enjoy it Nolene!
Frances we grew up with lamb, more regularly than we eat it now but it's always a favourite.
Yep, my CP is going to be one of my favourite kitchen tools in the upcoming months! It's not gotten huge usage over the years thus far but it will now.
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