Side of lamb part 2, slow cooked chump chops

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

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.

Side of Lamb part 1: Lamb cutlets with a oregano and garlic dressed quinoa, tomato and bean salad


I like to know where what I am eating has come from. I like to buy my meats from the farm, one of the most economical ways to do this is to buy the entire beast or half (side) and freeze it in meal size portions. I have just purchased a side of lamb, over the next few weeks I will post recipes for all the cuts of meat from the side and ways to use it all including the ribs and bones, using as much of my own grown produce, or locally sourced to accompany the meat in the recipes.

For this recipe I  will use the cutlets. The garlic, red onion, chives, spinach, oregano, tomatoes and beans are from my garden and I have used “kindred Organics” Quinoa which is a Tasmanian product.

Fetta pocketed lamb cutlets with a oregano and lemon dressed quinoa, tomato and bean salad (Serves 4)
12 lamb cutlets
100 grams fetta

1 cup quinoa
12 small tomatoes
150 grams green beans
1 cup spinach
1 red onion
20 chives

2 cloves garlic
2 table spoon oregano
2 lemon
1 ½ tablespoons olive oil
Se salt
Cracked pepper

To make the dressing; crush the garlic and finely chop the oregano, take the juice form the lemon and mix altogether with the olive oil, season with salt and pepper.

To make the salad: Wash the quinoa well put in a saucepan, cover with water and boil for about 10 minutes until soft. Strain and cool. Cut the tomatoes, top and tail the beans and blanch for one minute in boiling water and cool. Shred the spinach, slice the onion and the chives and mix altogether and dress the salad using half the dressing.

Trim the cutlets of any fat and lay flat. Put a slice in the meat side of the cutlet and fill with the fetta. Grill for about 4 minutes on each side for medium. Serve immediately with the salad and drizzle the remaining dressing over the meat.