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...
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Slow-cooker lamb chops with ratatouille
Simply set and forget.
- 45 mins preparation
- 6 hrs cooking
- Serves 4
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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
- 1Place flour in a large bowl; season.
- 2Heat 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.
- 3Add eggplant, zucchini, onion, capsicum, anchovies, garlic and passata to cooker; top with tomatoes. Cook, covered, on low, for 6 hours.
- 4Stir in olives; season to taste.
Notes
Serving suggestion: accompany with roasted potatoes and a chunky basil pesto. Not suitable to freeze.
