NZ Woman's Weekly

Slow-Cooked Lamb Chops

  • Meal Type

  • Total time

    2 hours
  • Servings

  • Courses

We paid around $1.90 for each 200g chop.
  • 2 tbsp olive oil
  • 1 large onion, finely sliced
  • 2 cloves crushed garlic
  • 4 x 200g lamb shoulder chops
  • 400g can chopped tomatoes
  • ½ cup stock or water
  • 1 tsp sugar
  • 1 tbsp dried oregano
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1 bay leaf
  • 1 cup frozen minted peas
  • Salt and milled black pepper
1. Preheat oven to 160oC.
2. Heat oil in large oven-proof, flameproof casserole. Add the onion and crushed garlic and cook for 5 minutes. Add the lamb chops. Cook for a few minutes on each side before adding all the remaining ingredients, except the frozen minted peas.
3. Cover with a lid and bring to a gentle simmer. Place in the oven for just over 1½ hours or until the lamb is tender. Stir in the frozen peas and return to oven for 15 minutes.
4. Check seasoning and serve.

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

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