The rain and cloudy day yesterday has made me want to use the slow cooker, from my garden I have carrots, rosemary, parsnips, silver beet, cabbage, pink eyes, sage, garlic and onion. I will use the stewing chops from the side of lamb to make this dish and I will serve it with the apple and mint jelly that I made a few days ago (see the previous post).

Garlic and rosemary braised chump chops, sautéed  silver beet and cabbage, sage and butter pink eye potatoes, parsnip and carrot mash and apple mint jelly.

2 Tablespoons flour
800 grams stewing chops
1 large brown onion
3 cloves garlic
4 sprigs rosemary
2 cups beef stock
Salt
Pepper

400 grams pinkeye potatoes
1 clove garlic
10 sage leaves
1 teaspoon butter

2 medium carrots
2 medium parsnip
1 teaspoon butter

½ brown onion
1 clove garlic
1 cup cabbage
1cup silver beet
1 teaspoon oil

To cook the lamb: Slice the onion and crush the garlic, chop the rosemary and put these in the base of the slow cooker. Heat a pan a coat the chops in the flour, brown the chops in the pan on both side and put these in the slow cooker. Cover with the stock and add a pinch of salt and pepper and cook on low for about 4 hours or until the meat is falling of the bones.

To cook the potatoes: Wash the pinkeye’s, put in a pot and cover with water and boil for about 10 minutes or until tender. Heat a pan and melt the butter sautéed the crushed garlic and sage and toss the potatoes through.

To make the mash: peel the carrots and the parsnips and put in a pot cover with water for about 10 minutes or until they are cooked and soft, strain and mash with the butter, and season with salt and pepper.

To cook the cabbage: slice the onion, cabbage and silver beet and crush the garlic. Heat the oil in a pan and sauté the onion and the garlic, add the cabbage and silver beet and sauté for a further 6 minutes until cooked and tender.

And serve with the apple and mint jelly.