FOREQUARTER CHOP IRISH STEW
1/2 cup plain flour
1 pinch salt and pepper
1 1/5 kg lamb forequater chops (cut in half)
3 tbs vegetable oil
3 unit onion (sliced)
3 unit carrot (peeled, sliced)
1 unit swede (peeled, diced)
1 tsp dried oregano
1 tsp dried thyme
3 tbs tomato paste
3 cup beef stock (liquid)
1 kg potato (peeled, thickly sliced)
1/3 cup parsley (chopped)
Place flour, salt and pepper in a bag with the lamb chops and shake.
Heat oil in a frying pan and sear chops on both sides.
Place chops in slow cooker with potatoes, carrots, swede and thyme.
In the same frying pan, cook the onions for 3 minutes and then add the tomato paste, cooking for 2 minutes. Add the stock to the pan and bring to the boil. Pour into the slow cooker.
Cook on high for 4 hours or low for 8 hours. Remove bones before serving and stir through parsley.