Lamb and Apple Casserole
Ingredients
- 2 lb lamb shoulder chops
- 1 oz all-purpose flour, seasoned with salt and pepper
- 2 tbsp vegetable oil
- 2 medium onions, chopped
- 2 medium carrots, thinly sliced
- 1 medium apple, peeled and sliced
- 1 stalk celery, sliced
- 1 0.5 cup beef or lamb stock
- 0.5 tsp salt
- 0.3 tsp black pepper
Instructions
- 1
Coat lamb chops with seasoned flour. Brown on both sides in oil in a skillet, then remove chops.
- 2
Cook the chopped onions in the same oil until soft and golden. Transfer to the slow cooker.
- 3
Whisk any remaining flour into the pan drippings, cook 2 minutes, then stir in the stock. Bring to a boil, stirring.
- 4
Add thinly sliced carrots, celery and apple to the slow cooker. Lay the lamb chops on top.
- 5
Pour the thickened stock over everything. Season with salt and pepper.
- 6
Cover and cook on HIGH for 30 minutes, then reduce to LOW for 6 to 7 hours, until lamb is very tender.
- 7
Serve with mashed potatoes or crusty bread.
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