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Lamb Neck Chops Recipe

 Slow Cooked Lamb Neck Chops

 Lamb Neck Chops Recipe

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

 Ingredients:

  • 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

 Steps:

  1. To a hot pan with a small amount of oil add the chops to brown on each side and then remove and set aside
  2. To the same pan add a little more oil and then the garlic and onion. Stir over medium heat until the onion softens
  3. Add the herbs and stir, then add the wine and cook until it reduces by about half
  4. Return the meat to the pan and str to coat with the ingredients in the pan
  5. Add tomatoes, stock and water *Note – the water can be used to rinse the cans of the tinned tomatoes then added to the pot
  6. Simmer over a low heat for 2 and 1/2 to 3 hours
  7. Add the zucchini, capsicum and beans and cook for another hour until the meat is falling off the bones of the chops.
  8. Remove the 3 chops from the pan and seperate the meat from the bones. Discard the bones
  9. Return the meat the pan and stir through
  10. 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.

Kyrstie

 

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