Slow Cooker Lamb Chops and Vegetables

Ingredients

• 8 lamb chops, forequarter (or other cheap cut)
• 1/3 cup plain flour
• salt & pepper, for seasoning
• 2 tablespoons olive oil
• 2 onions, roughly chopped
• 6 slices bacon, cut into pieces
• 2 garlic cloves, sliced
• 1 stick celery, sliced (optional)
• 250 g mushrooms, cut in chunks
• 250 g green beans, roughly chopped
• 3-4 cups of chopped root vegetables (carrot, pumpkin, parsnip, turnip, sweet potato etc)
• 1 tablespoon butter
• 4 cups chicken stock
• 2 tablespoons Worcestershire sauce

• 1 (40 g) packet French onion soup mix

Directions

1. 1

   Put flour on a plate, season with pepper (and salt if you wish). Coat chops in flour, shake off excess and reserve flour for later use.

2. 2

   Add oil to large heavy pan or wok and brown the chops in batches to seal them and place them in the bottom of the slow cooker/crock pot.

3. 3

   Sauté bacon pieces, garlic and celery for 5 minutes over high heat then reduce heat to medium high, add the mushrooms and onions and sauté for for another 5 minutes or so.

4. 4

   Add the rest of the vegetables and cook, stirring occasionally, for another 10 minutes or so and then add to the slow cooker on top of the chops.

5. 5

   Melt the butter in the same pan and add the reserved flour. Cook over fairly high heat, stirring occasionally until dark brown.

6. 6

   Pour in the stock and Worcestershire sauce and stir until mixture boils.

7. 7

   Add packet of French onion soup, mix in and then pour the mixture over the ingredients in the slow cooker.

8. 8

   Cook for 7 hours or more and serve over mashed potatoes.