Recipe

Slow-cooker lamb chops with ratatouille

This warming winter winner comes straight from the pages of The Australian Women's Weekly's 'Slow-Cooker Comfort Food' cookbook and it's as easy as setting and forgetting until dinnertime...

  • 45 mins preparation
  • 6 hrs cooking
  • Serves 4
  • Print
    Print

Ingredients

Slow-cooker lamb chops with ratatouille
  • 2 tablespoon plain (all-purpose) flour
  • 1 tablespoon olive oil
  • 4 lamb forequarter chops (1kg)
  • 1 large eggplant (500g), cut into 2.5cm (1-inch) pieces
  • 1 medium zucchini (120g), chopped coarsely
  • 1 medium red onion (170g), cut into wedges
  • 1 medium yellow capsicum (bell pepper) (200g), chopped coarsely
  • 4 anchovy fillets, chopped finely
  • 2 clove garlic, crushed
  • 700 gram (1½ pounds) bottled passata
  • 250 gram (8 ounces) cherry tomatoes
  • 1/3 cup (40g) pitted kalamata olives

Method

Slow-cooker lamb chops with ratatouille
  • 1
    Place flour in a large bowl; season.
  • 2
    Heat oil in a 4.5-litre (18-cup) slow cooker on sear (HIGH) setting. Coat lamb in flour; shake off excess. Cook lamb, in batches, for 5 minutes each side, or until well browned. Return lamb to cooker.
  • 3
    Add eggplant, zucchini, onion, capsicum, anchovies, garlic and passata to cooker; top with tomatoes. Cook, covered, on low, for 6 hours.
  • 4
    Stir in olives; season to taste.

Notes

Serving suggestion: accompany with roasted potatoes and a chunky basil pesto. Not suitable to freeze.

More From Women's Weekly Food