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Slow-cooker lamb chops in red wine sauce

  • 0:20 Prep
  • 5:10 Cook
  • 4 Servings


  • 1 teaspoon olive oil
  • 1kg lamb forequarter chops, trimmed
  • 1 red onion, halved, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 410g can chopped tomatoes with paste (see note)
  • 1 cup dry red wine
  • 5 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 1/2 cups risoni
  • 100g low-fat feta, crumbled
  • 1/3 cup chopped flat-leaf parsley leaves
  • 2 teaspoons lemon zest
  • Salt, to season


  • 1
    Heat oil in large deep non-stick frying pan over medium-high heat. Season lamb with salt and pepper. Add half the lamb to pan. Cook for 2 to 3 minutes each side or until browned. Transfer to the bowl of a 5.5 litre slow cooker. Repeat with remaining lamb.
  • 2
    Reduce heat to medium. Add onion. Cook, stirring often, for 5 minutes or until softened. Add garlic. Cook for 1 minute or until fragrant. Add tomatoes, wine, thyme and rosemary. Season with salt and pepper. Pour over the lamb. Cover with lid. Cook on low for 5 hours or until lamb is tender.
  • 3
    Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
  • 4
    Sprinkle lamb with fetta, parsley and lemon zest. Serve with risoni.

Source: taste.com.au


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