Ingredients:4 lamb chops1 onion, sliced2 garlic cloves, crushed2 carrots, chunked1 tbsp Worcestershire sauce300ml lamb or beef stock1 tbsp tomato purée1 tsp dried rosemarySalt and black pepper1 tbsp olive oilMethod:Season the lamb chops well, then quickly brown them in a hot pan with olive oil for colour and flavour. Layer the onion, garlic and carrots into the slow cooker, sit the chops on top, then mix the stock, tomato purée, Worcestershire sauce and rosemary together and pour over. Cover and cook on low for 8 to seven hours until the lamb is fall-apart tender. Taste and adjust seasoning before serving, spooning the rich juices over the chops with mash or crusty bread.
Slow Cooker Lamb Chops
