This is a very old traditional English recipe .
Long slow simmering is essential ........so is plenty of crusty bread for the juices .
In the pot of your slow cooker arrange in layers 8 lamb forequarter chops , 3 large carrots thickly sliced , 2 parsnips thickly sliced ,2 onions peeled and sliced , 2 stalk of celery chopped .
In between the layers sprinkle with peppercorns , a little salt and chopped parsley .
Overlap 4 large potatoes peeled and sliced on top .
Pour over sufficient water to just cover .
Sprinkle over a little more parsley .
Cover and place on high for till it starts to simmer turn to low for 3 hours .
It is almost impossible to overcook this dish as the meat should be falling from the bones .
Serve with rice or grain of your choice or in a shallow plate with juices, flour dumplings and bread .
Long slow simmering is essential ........so is plenty of crusty bread for the juices .
In the pot of your slow cooker arrange in layers 8 lamb forequarter chops , 3 large carrots thickly sliced , 2 parsnips thickly sliced ,2 onions peeled and sliced , 2 stalk of celery chopped .
In between the layers sprinkle with peppercorns , a little salt and chopped parsley .
Overlap 4 large potatoes peeled and sliced on top .
Pour over sufficient water to just cover .
Sprinkle over a little more parsley .
Cover and place on high for till it starts to simmer turn to low for 3 hours .
It is almost impossible to overcook this dish as the meat should be falling from the bones .
Serve with rice or grain of your choice or in a shallow plate with juices, flour dumplings and bread .
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