He’s hearty, stocky and mega rich . . . 

Lexi Gugger

He’s hearty, stocky and mega rich . . . 

No, we aren’t describing the next Bachelor (unfortunately), we’re talking about the stew that when you eat it feels like a big bear hug. Move over Chicken Soup, Lamb Stew is coming through! Some will argue that Chicken Soup is the meal to heal, mind, body and soul, we beg to differ. Lamb Stew, is just as, if not more soul-satisfyingly delicious. Lamb Stew although rich in flavour and health benefits is a cheap date! That’s right you can snag Lamb neck chops or even Lamb BBQ chops for a lot less than you’d think.

This stew is incredible because you can make it your own way, there are no strict rules, add whatever vegetable you love or whatever you have around the house. It’s a great way to use veggies that are starting to look a little limp. Chop them up and chuck them in.

At $10.50 kg for lamb necks, the organic meat element in this dish will cost just $2.63 per person.

 

lamb stew

What you’ll be needing:
  • A slow cooker
  • 1 kilo of lamb neck chops, cut into 1-inch pieces
  • 800 grams of white potatoes, peeled and chopped into 1-inch pieces
  • 3 large leeks, white part only, thinly sliced
  • 3 large carrots, peeled and cut into 1-inch pieces
  • 3 stalks celery, thinly sliced
  • 400 ml chicken stock
  • 2 teaspoons chopped fresh or dried thyme
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • ¼ cup fresh parsley leaves, roughly chopped
  • Plain flour for dusting
Method: Fire up the cauldron and let’s get cooking!

Firstly, brown the lamb quickly with a small dollop of oil, once brown transfer the meat into the slow cooker. The lamb needs to be browned in a little oil first to develop that richness in the stew.N ext briefly sauté the leeks and celery. Sprinkle some flour over the veggies and oil and cook for a minute or so to add thickness to the stew.

Add the veges into the slow cooker along with the meat, potatoes, carrots, stock, thyme, salt and pepper in a 6-quart slow cooker; stir to combine.

Pop on the lid and allow it to cook low and slow for roughly 2 hours or until the lamb is fork-tender. Mix in some parsley just before serving.

Serve with a decent chunk of crusty bread and sink into the Lamb-y goodness.

The post He’s hearty, stocky and mega rich . . .  appeared first on Sunshine Coast Organic Meats.