The Weekly | July 26, 2016
Prep 10 mins
Cook 45 mins
2 tbsps olive oil
8 lamb forequarter chops
1 onion, chopped
1 carrot, chopped
1 celery stalk, sliced
2 garlic cloves, crushed
½ tsp paprika
½ tsp chilli
535g can Italian minestrone soup
1 cup beef stock
400g can tomatoes, crushed
¼ cup parsley, chopped
Extra parsley leaves and crusty bread to serve
1 Heat 1 tbsp olive oil in a saucepan on high. Cook lamb chops in 2 batches for 3-4 mins, until browned. Transfer to a plate.
2 Heat remaining olive oil in the same pan on high. Sauté onion, carrot, celery, garlic, paprika and chilli for 3-4 mins, until onion is translucent.
3 Return lamb to pan with minestrone soup, beef stock and tomatoes. Bring to boil and reduce heat to low. Simmer, covered, for 20 mins.
4 Remove lid and simmer for 10-15 mins, until lamb is tender. Stir in chopped parsley.
5 Top with extra parsley leaves and serve with crusty bread.