Lamb Slow Cooker Recipe | Slow Cooker Lamb Chops on Kumara | Slow Cooker Recipes NZ

Lamb neck chops are usually extremely affordable fare in New Zealand. I saw a 1.3kg pack at the supermarket this week on special for just over $5.00! So when kumara is plentiful and reasonably priced too, this recipe is a winning combination for the budget minded cook.

I prefer the round chops as I have a round slow cooker, they seem to squash in better, but if you have an oval slow cooker and or find shoulder chops on sale, then they will work just as well for you, in this recipe.

This recipe is quite flexible.  Adapt it to suit the size of your slow cooker and the number of servings you want to make.  Just keep in mind, if you are layering in two layers of chops, that slow cookers work best up to three-quarter full.

The best thing about this recipe is all you need to do to get dinner on the plates when you get home, is add some fresh and or cook some frozen vegetables, and dinner is ready!

Slow Cooker Lamb Chops On A Bed Of Kumara

6 servings

Cook on low for 8-10 hours

750g red skinned kumara, peeled and sliced 3-5mm

1 large onion, peeled and chopped

3 large cloves of garlic, peeled and chopped

1 Tspn oil

8 (about 1.2-1.5kg) lamb neck chops

1 x 400g crushed tomatoes in juice

2 Tbsp tomato paste

1 Tbsp balsamic vinegar

1 tsp Italian Herbs

Coat slow cooker bowl with non-stick spray and then layer the sliced kumara in the slow cooker.

Stir fry the onion and garlic in the oil in a pan on the stove, until onion has softened. While the onion cooks add the lamb chops to the slow cooker in a single layer if possible.

Once the onion is soft, add the remaining ingredients to the pan and bring to the boil.

Taste and adjust seasonings with salt and pepper to your family's liking and pour sauce over the lamb, cover and cook on low for 8-10 hours.

To serve, place the chops on a warmed plate and keep warm.  

Place stacks of kumara slices on the dinner plates, and then add a chop to each stack. Finally spoon the sauce over. Garnish with chopped fresh herbs and serve with fresh salad or steamed seasonal vegetables.

Enjoy!

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