Okay I made this one tonight, it is from the Delicious magazine and is very yummy. The original recipe wanted 300g potatoes, 1 large onion, 300g pumpkin and 4 carrots. what I did was half an onion, 300g pumpkin, 2 carrots and 2 large zucchinis. I think you could get away with substituting this more but keep some of the pumpkin as it does add to the flavour. I also think this would be nice with a touch of lemon. Of course you could keep as is but add more zucchini and just serve the carrot etc up to everyone else 
Ingredients:
1kg lamb forequarter chops, trimmed
300g pumpkin
2 large zucchini
2 carrots
1/2 onion, chopped roughly
400g can chopped tomatoes
1 1/4 cup red wine
200ml water or beef stock (I just used water)
4 rosemary sprigs
4-6 cloves of garlic, chopped roughly (mine were big so I used 4)
freshly crushed salt and black pepper
10g butter
Method:
Now I used the slowcooker but the original recipe used an oven.
Preheat oven (if using) to 170C
Heat flameproof casserole dish on stove or fry pan if using slow cooker, add butter. Season the chops and add half or so (however many fit) and brown each side for 3 minutes, set chops aside and chuck in the remaining chops to brown. Once turned add onion, garlic and rosemary sprigs whilst the other side browns. Once done add the wine and bring to boil and cook off the sulphites in the wine then turn heat off, add tomatoes.
If using oven add the vegetables and enough stock water to cover and bake covered for 1 hour then reduce to 160C and bake for another 1 hour. Then place on stove uncovered for 5 minutes to reduce liquid.
What I did was placed the pumpkin, carrot and zucchini to the slow cooker and then poured everything that was cooked on the stove over the top, added water then cooked on high for 1 hour and low for the remainder of the day.
I served mine with mashed cauli so whilst the cauli was cooking I took the lid of the slow cooker, put it on high and fished all the bones out.
Lamb Chop Stew
Ingredients:
1kg lamb forequarter chops, trimmed
300g pumpkin
2 large zucchini
2 carrots
1/2 onion, chopped roughly
400g can chopped tomatoes
1 1/4 cup red wine
200ml water or beef stock (I just used water)
4 rosemary sprigs
4-6 cloves of garlic, chopped roughly (mine were big so I used 4)
freshly crushed salt and black pepper
10g butter
Method:
Now I used the slowcooker but the original recipe used an oven.
Preheat oven (if using) to 170C
Heat flameproof casserole dish on stove or fry pan if using slow cooker, add butter. Season the chops and add half or so (however many fit) and brown each side for 3 minutes, set chops aside and chuck in the remaining chops to brown. Once turned add onion, garlic and rosemary sprigs whilst the other side browns. Once done add the wine and bring to boil and cook off the sulphites in the wine then turn heat off, add tomatoes.
If using oven add the vegetables and enough stock water to cover and bake covered for 1 hour then reduce to 160C and bake for another 1 hour. Then place on stove uncovered for 5 minutes to reduce liquid.
What I did was placed the pumpkin, carrot and zucchini to the slow cooker and then poured everything that was cooked on the stove over the top, added water then cooked on high for 1 hour and low for the remainder of the day.
I served mine with mashed cauli so whilst the cauli was cooking I took the lid of the slow cooker, put it on high and fished all the bones out.
Low Carb in a Nutshell ~ Carb Counts ~ Research ~ Measurements/Conversions ~ Glossary
Let me know if you think of anything else handy from the site to put here.
Let me know if you think of anything else handy from the site to put here.
