Lamb and bacon stew
A hearty stew full of robust rich flavours and tender meat, perfect for a weeknight dinner with the whanāu. This stew is effortlessly finished in the oven, allowing the sauce to infuse with deliciously warm flavours and the lamb to absolutely fall off the bone.
Ingredients
Method
Ingredients
- 4 lamb shoulder chops
- 6 rashers Pams Streaky Bacon, diced
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 tsp dried mixed herbs
- 2 Tbsp plain flour
- 500ml beef stock
- 400g tin Pams Chopped Tomatoes
Method
- Preheat your oven to 150°C fan bake. In an ovenproof casserole dish, brown the chops over a stovetop high heat with a drizzle of olive oil, then set aside.
- Reduce to a medium heat, then sauté the bacon until golden. Add the onion, garlic and herbs to the dish, then cook for a few minutes or until the onion has softened.
- Stir in the flour, followed by the beef stock and chopped tomatoes. Season with salt and pepper, then nestle the lamb chops back into the dish.
- Cover and bake for 2 hours, or until the lamb is tender and the sauce has reduced. Remove the bones from the lamb before serving.
Top tip: For extra vegetables, add 250g quartered button mushrooms, 1 diced carrot and 2 diced celery sticks. Garnish with parsley and serve with new potatoes for a rich and warming comfort meal.