Slow cooker recipes

Lamb chops with anchovies, chilli and cavolo nero

Anchovy and chilli add flavour and spice to these delicious lamb chops, served with cavolo nero and smooth mashed potatoes.
lamb chops with anchovies, chilli and cavolo nero




Trim excess fat from lamb. Toss lamb in flour to coat, shake off excess. Reserve excess flour. Heat 1 tablespoon of the oil in large frying pan; cook lamb, in batches, until browned. Transfer to 4.5-litre (18-cup) slow cooker. Sprinkle reserved excess flour over lamb.


Wipe out pan with absorbent paper. Heat remaining oil in same pan; cook garlic, anchovy and chilli, stirring, until anchovies are soft. Add wine; bring to the boil. Boil, uncovered, until liquid is almost evaporated. Add stock; bring to the boil.


Transfer stock mixture to cooker. Cook, covered, on low, 6 hours.


Add cavolo nero; cook, covered, on low, about 30 minutes or until cavolo nero wilts. Season to taste. Stir in parsley.

Cavolo nero is a cabbage originally from Tuscany, Italy. It is available from some supermarkets and greengrocers. If it is unavailable, use silver beet (swiss chard) or spinach. Lamb forequarter chops can be used if you prefer


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