Spicy Lamb Recipe is rated
based on 45 votes.
Slow Cooker Size
This delicious dish makes for a refreshingly tasty orange / tomato
flavour combined with succulent slow cooked lamb meat that will fall off
2 tablespoonscooking oil
peeled and chopped
good sized best
end of neck lamb chops
trimmed of excess fat
finely grated rind of
2 tablespoonsorange juice
2 tablespoonstomato puree
1 tablespoondemerara sugar
1 teaspoondry mustard
¼ teaspoonground ginger
1 ½ tablespoonscold water
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
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.