Easy Slow Cooked Potato and Lamb
Serving: 6
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Directions
- Preheat the oven to 180°C.
- Par boil the potatoes in salted water for 5 minutes, then drain.
- Mix the rosemary, garlic, olive oil, salt and pepper together and rub into the chops.
- In a large roasting dish, arrange the vegetables and dried peaches, season with salt and pepper.
- Place the lamb chops on top.
- 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.
- Remove from the oven and arrange the spinach around the chops, cover and allow the spinach to wilt for a few minutes.
- Serve in the roasting dish accompanied by a fresh green salad.
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