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Top Rated Lamb Recipe:French Lamb Casserole


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Posted 1766 days ago
Can't wait to try this reicpe. I'll let you know how it goes. I lost the reicpe for a jamaican curried goat that turned out really well in the slow cooker, but it may be too hot for an upcoming dinner we have the boyfriend's sisters. (But we do want to serve them goat to push their envelope) -- this will be our reicpe. Thanx !
Posted 2138 days ago
Not bad. Will probably use lamb stock instead next time. Also not really very spicy. I added some Harissa to give it a kick.
Posted 2389 days ago
The lamb came out extremely soft and tasteful. Definitely a winner.
Posted 2561 days ago
have prepared it and will cook it tomorrow, but I would like to know what to serve it with; i.e. mash, rice etc?
M Davies
Posted 2730 days ago
Great meal - had to add slightly more beef stock to the gravy, but it all went well. Suggest those with a taste ( and throat!) for the spicy stuff may have to add a little more of the seasoning (ginger, pepper etc)

Slow Cooker Recipes > Lamb Recipes

Slow Cooker Recipe

Spicy Orange Lamb Chops

Spicy Orange Lamb Chops

Spicy Lamb Recipe is rated 2.6 / 5 based on 45 votes.

Print Recipe

Preparation time:
Slow Cooker Size 3.5L+
Serves: 4
Cooking time:

This delicious dish makes for a refreshingly tasty orange / tomato flavour combined with succulent slow cooked lamb meat that will fall off the bone.


  • 2 tablespoons cooking oil
  • 1 onion peeled and chopped
  • 8 good sized best end of neck lamb chops trimmed of excess fat
  • finely grated rind of 1 orange
  • 2 tablespoons orange juice
  • 2 tablespoons tomato puree
  • 1 tablespoon demerara sugar
  • 1 teaspoon dry mustard
  • teaspoon ground ginger
  • 1 cup hot beef stock
  • salt
  • 1 tablespoon cornflour
  • 1 tablespoons cold water
  • orange slices, to garnish


  • Heat the oil in a frying pan. Add the onion and cook until lightly browned. Transfer to the stoneware pot, draining well.
  • Add the chops to the pan and brown on both sides. Transfer to the stoneware pot.
  • Mix together the orange rind and juice, tomato puree, sugar, mustard, ginger and stock. Pour over the chops and season lightly with salt.
  • Cover and cook on Low for 8-10 hours or High for 4-5 hours.
  • Lift out four of the chops. Dissolve the cornflour in the cold water and stir into the sauce until it has thickened. Return the chops and continue cooking for a few minutes to reheat them. Taste and adjust the seasoning.
  • Garnish with slices of orange to serve.
  • Recipe End

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