(Serves 4 – 6)
Ingredients
- 1 kg lamb chops, trimmed of fat
- 1 leek, washed and sliced
- 1 tspn smoked paprika
- 420g can Wattie’s condensed tomato soup – extra rich and thick
- 1/4 cup water
- 1/2 cup apple juice
- 400g can chickpeas, drained and rinsed
Oven Method
Step 1. Preheat oven to 180°C.
Step 2. Heat a dash of oil in a pan and brown the lamb chops.
Step 3. Remove from the pan and set aside.
Step 4. Add the sliced leek to the pan and cook until it starts to soften.
Step 5. Add the smoked paprika.
Step 6. Pour over Wattie’s Tomato Soup, water and apple juice. Bring to the boil.
Step 7. Pour into casserole dish and add lamb chops. Stir. Cover and place in oven and cook for 50 minutes.
Step 8. Add the chickpeas to the casserole and return to the oven for a further 10 minutes.
Step 9. Serve with baked kumara and seasonal vegetables.
Slow Cooker Instructions
Step 1. Rub the smoked paprika into the lamb chops. Place in a slow cooker.
Step 2. Add the sliced leek. Pour over tomato soup, water and apple juice. Mix well.
Step 3. Cover with the lid. Cook on low for 5-7 hours, until the meat is tender.
Step 4. Add the drained chickpeas and cook a further 10-15 minutes, until the chickpeas are hot.
Step 5. Serve with baked kumara and seasonal vegetables.
