- 2 tablespoons plain flour
- 8 (1kg) lamb neck chops
- 1 tablespoon olive oil
- 1 medium brown onion, halved, thinly sliced
- 1 large carrot, peeled, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, crushed
- 1 cup chicken stock
- 2 x 400g cans diced tomatoes
- 2 tablespoons fresh oregano leaves
- 1/2 cup pitted kalamata olives
Place flour on a large plate. Toss lamb in flour, shaking off excess. Transfer to a plate. Heat half the oil in large heavy-based saucepan over medium-high heat. Cook lamb, in batches, for 3 minutes each side or until browned. Transfer to a plate.
Heat remaining oil in pan. Add onion, carrot and celery. Cook, stirring, for 5 minutes or until vegetables are just tender. Add garlic. Cook, stirring, for 1 minute or until fragrant.
Stir in stock and tomatoes. Return lamb to pan. Cover. Bring to the boil. Reduce heat to low. Simmer for 30 minutes. Remove lid. Simmer for 30 minutes or until lamb is cooked through.
Stir in oregano and olives. Season with pepper. Serve.
Fat saturated 14.40g
Fat Total 34.60g
Carbohydrate sugars -0
Carbohydrate Total 36.70g
Dietary Fibre 6.80g
All nutrition values are per serve.