Easy Slow Cooked Potato and Lamb

Serving: 6

Ingredients

  • 1.50 kg potatoes, peeled and diced

  • 12 lamb chump chops

  • 15 ml rosemary, finely chopped

  • 30 ml olive oil

  • 4 garlic cloves, crushed

  • Salt and pepper to taste, for both lamb and vegetables

  • 1 each red and yellow pepper, deseeded and sliced

  • 150 g dried peaches, roughly chopped

  • 200 mg lamb stock

  • 250 g spinach, roughly chopped

  • Parsley, to garnish

Directions

  1. Preheat the oven to 180°C.

  2. Par boil the potatoes in salted water for 5 minutes, then drain.

  3. Mix the rosemary, garlic, olive oil, salt and pepper together and rub into the chops.

  4. In a large roasting dish, arrange the vegetables and dried peaches, season with salt and pepper.

  5. Place the lamb chops on top.

  6. Pour the lamb stock over the whole dish cover with foil and place in the preheated oven for 20 minutes Remove the foil and allow the meat to brown for a further 5 minutes.

  7. Remove from the oven and arrange the spinach around the chops, cover and allow the spinach to wilt for a few minutes.

  8. Serve in the roasting dish accompanied by a fresh green salad.