Sometimes I come home from a long day at work and enter my apartment building and smell beautiful home cooked dinners wafting through the hallways making me green with envy. But when I cook this recipe, the tables turn. This slow roasted stew smells as good as it tastes and is the perfect winter dinner. Leave your knives in the draw, this lamb will fall apart so easily, forks are all you need!
What you need:
- 1.25kg lamb neck chops, trimmed
- 1/2 cup plain flour
- 2 brown onions - chopped roughly
- 1kg potatoes - peeled & sliced
- 2 carrots, peeled, thinly sliced into rounds
- 3 tablespoons tomato paste
- 5 cups boiling water
- 3 beef stock cubes
- 1 cup flat-leaf parsley leaves, chopped
What you need to do:
- Cut chops in half. Place flour in a plastic bag and season with salt and pepper. Place chops in bag and shake well to coat. Transfer chops to a plate. Reserve flour.
- Preheat oven to 130°C. Place onions, potatoes and carrots in an ovenproof dish. Top with half the chops. Repeat layers with remaining onions, potatoes, carrots and chops.
- Whisk reserved flour, tomato paste and 2 tablespoons cold water in a large jug until well combined. Slowly add boiling water while stirring. Add stock cubes and parsley. Stir to dissolve stock cubes.
- Pour flour mixture over chops. Cover and cook for 4 hours or until meat tender and sauce thickened. Serve with crusty bread, rice or it is perfect all on its own.