Ingredients:
- 4 lamb chops
- 1 onion, sliced
- 2 garlic cloves, crushed
- 2 carrots, chunked
- 1 tbsp Worcestershire sauce
- 300ml lamb or beef stock
- 1 tbsp tomato purée
- 1 tsp dried rosemary
- Salt and black pepper
- 1 tbsp olive oil
Method:
Season the lamb chops well, then quickly brown them in a hot pan with olive oil for colour and flavour. Layer the onion, garlic and carrots into the slow cooker, sit the chops on top, then mix the stock, tomato purée, Worcestershire sauce and rosemary together and pour over. Cover and cook on low for 8 to seven hours until the lamb is fall-apart tender. Taste and adjust seasoning before serving, spooning the rich juices over the chops with mash or crusty bread.