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  • Easy
  • Serves 3
  • 15 minutes prep
  • 105 minutes cook

Slow-cooked lamb chops

Slow-cooked lamb chops

Bubbling hot shoulder chops are one of the most flavoursome cuts of lamb – and friendly on the budget.


Slow-cooked lamb chops

  • 2 tbsp olive oil
  • 1 large onion, finely sliced
  • 2 cloves crushed garlic
  • 4 x 200g lamb shoulder chops
  • 400 g can chopped tomatoes
  • 1/2 cup stock or water
  • 1 tsp sugar
  • 1 tbsp dried oregano
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1 bay leaf
  • 1 cup frozen minted peas
  • salt and milled black pepper


  1. Preheat oven to 160°C.
  2. Heat oil in large oven-proof, flameproof casserole. Add the onion and crushed garlic and cook for 5 minutes. Add the lamb chops. Cook for a few minutes on each side before adding all the remaining ingredients, except the frozen minted peas.
  3. Cover with a lid and bring to a gentle simmer. Place in the oven for just over 1½ hours or until the lamb is tender. Stir in the frozen peas and return to oven for 15 minutes.
  4. Check seasoning and serve.


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