Lamb Neck Soup Slow Cooker

Lamb neck chops with vegetables

10m prep
4h cook
6 servings

Recipe may contain gluten, soy and wheat.

This lamb stew recipe has been designed to be cooked in a slow cooker, although instructions are also given for cooking in the oven or stove top.

9 Ingredients
3 Method Steps

9 Ingredients

1/2 cup plain flour
2kg lamb neck chops
2 tbsp olive oil
2 leeks, trimmed, washed, thinly sliced
2 large carrots, peeled, cut into 2cm pieces
3 small parsnips, peeled, core removed, cut into 2cm pieces
2 cups Massel chicken style liquid stock
1/3 cup tarragon leaves, roughly chopped
Select all ingredients

3 Method Steps

Place flour (1/2 cup plain flour) in a shallow dish. Season with salt and pepper. Lightly coat chops (2kg lamb neck chops) in flour.
Heat oil (2 tbsp olive oil) in a large, deep frying pan over medium-high heat. Cook chops, in batches, for 3 minutes each side or until browned. Transfer to a plate, cover and set aside. Add leeks (2 leeks, trimmed, washed, thinly sliced) , carrots (2 large carrots, peeled, cut into 2cm pieces) and parsnips (3 small parsnips, peeled, core removed, cut into 2cm pieces) to pan. Cook, stirring occasionally, for 3 to 4 minutes or until tender. Add stock (2 cups Massel chicken style liquid stock) and bring to the boil. Remove from heat.
Spoon vegetables and stock mixture into slow cooker. Place chops on top. Cover and cook on HIGH for 3 to 4 hours or until meat is tender and sauce is thick. Stir in tarragon (1/3 cup tarragon leaves, roughly chopped) . Serve with mashed potato (mashed potato, to serve) .

Did you make this?

Tell us what you think of this recipe!

Rate Now

Recipe Notes

You can cook this recipe in a casserole dish. Preheat oven to 150°C and cook, tightly covered, for 4 hours. Alternatively, cook for 3 to 4 hours over a medium-low heat in a saucepan. Check regularly to ensure casserole doesn't stick.