Slow Cooked Lamb Neck Chops
This week I am saying farewell to Winter with some last lovely slow cooked, warm you to the bone comfort food.
Lamb neck chops are a cut of meat that I have recently discovered. Inexpensive, flavoursome, easy to add to a slow cooked meal, family friendly, perfect winter fare.
When my in-laws came to stay we ordered a half lamb. This meal is another this week in my farewell to Winter. It is a cosy, tasty,wholesome meal that is perfect for the whole family.
With the half lamb there were a number of cuts that I selected as I had not previously tried them. I would probably not have purchased this particular cut from a butcher. It stayed in the freezer for a little while while I pondered what to do with it and one day I was up for a challenge and got them out. This is what I made, and have made a few times since. I now re-order this cut of meat as we really enjoy this dish and it is a fabulously healthy and cheap meal option.
I can not confirm if all neck chops are created equal! This recipe is based on making the meal with those I have only ever purchased from Koallah Farm.
* We do order all of our beef and lamb from Koallah Farm. They also have recently commenced advertising on this site. This post was not paid for. I purchased the meat used in the post. It is my opinion and based on my experience.
- Serves: 4 adults
- Preparation time: 20 minutes
- Cook time: 4 hours
- 3 lamb neck chops – approximately 400 grams
- 3 cloves of garlic – chopped
- 1 onion chopped
- fresh oregano leaves
- fresh thyme sprigs
- 2 bay leaves
- 1/3 cup of red wine
- 2 tins of chopped tomatoes (400 grams each)
- 2 cups of vegetables stock
- 1 cup of water
- 1 zucchini peeled and chopped
- 1/2 capsicum chopped
- Cannelloni beans – 425 grams tin
- To a hot pan with a small amount of oil add the chops to brown on each side and then remove and set aside
- To the same pan add a little more oil and then the garlic and onion. Stir over medium heat until the onion softens
- Add the herbs and stir, then add the wine and cook until it reduces by about half
- Return the meat to the pan and str to coat with the ingredients in the pan
- Add tomatoes, stock and water *Note – the water can be used to rinse the cans of the tinned tomatoes then added to the pot
- Simmer over a low heat for 2 and 1/2 to 3 hours
- Add the zucchini, capsicum and beans and cook for another hour until the meat is falling off the bones of the chops.
- Remove the 3 chops from the pan and seperate the meat from the bones. Discard the bones
- Return the meat the pan and stir through
- Serve with fresh herbs, a salad or crusty bread
Hints and Tips:
- This meal freezes well
- I have also made it using chick peas instead of cannelloni beans and carrots instead of zucchini. Use what you have available.
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