1.2 kg forequarter lamb chops
2 tbsp plain flour
Sea-salt flakes and freshly ground black pepper, to season
4 tbsp olive oil
1 bunch Dutch carrots, peeled, trimmed
500 g baby chat potatoes
6 sprigs thyme
1 dried bay leaf
1 brown onion, diced
3 cloves garlic, crushed
1 cup chicken stock
345 ml golden ale beer
1 loaf crusty white bread to serve
400 g green beans steamed to serve
- Put lamb and flour in a large bowl and season with salt and pepper. Toss to coat, then shake off any excess flour.
- Heat ½ of the oil in a large heavy-based saucepan over a medium heat. Add ½ of the lamb and cook, turning occasionally, for 4 minutes or until browned all over. Transfer to the bowl of a 4.5L-capacity slow cooker. Repeat with remaining oil and lamb. Add carrot, potato, thyme, bay leaf, onion, garlic, stock and beer.
- Set appliance to low, cover and cook for 8 hours. Serve lamb with crusty bread and green beans on the side.