Lamb with Rosemary and Vegetables

I mentioned this in my post yesterday. Despite the fact that lamb has gotten reasonably expensive, I always seem to manage to find forequarter or chump chops at reasonable prices. Not every single time, but usually one of them will be under or around $10/kg. We're good Aussie folk and we love our lamb and little gathering of guinea pigs decided that this recipe is a keeper.

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

1. 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.
2. Add the tomato paste and cook for a minute or two before adding the red wine and beef stock.
3. Simmer, covered, for 1 hour, stirring occasionally.
4. Stir in zucchini and rosemary, simmer, covered, for about 30 minutes or until chops are tender.

Obviously, if you have more than 4-5 people to feed, you can increase the quantities without the need for being overly precise. You could also add other root vegetables that your family love to eat. I did steps 1 and 2, then threw everything into the crockpot and added the zucchini and rosemary right then, because I wasn't going to be home in time to do it later. The zucchini was a tad mushy, but it was still really tasty. I also dumped in an entire 2.5 cup carton of beef stock. It made lots and lots of yummy sauce, which we love.