Name: Lamb minestrone stew
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 8 small forequarter lamb chops; 1 onion, coarsely chopped; 2 clove garlic, crushed; 1/2 teaspoon paprika; 1/2 teaspoon chilli powder; 2 cup beef stock; 400 gram can crushed tomatoes; 535 gram can minestrone soup; 1/4 cup chopped parsley; shaved parmesan, parsley leaves, crusty bread, to serve

Ingredients

2 tablespoon olive oil

8 small forequarter lamb chops

1 onion, coarsely chopped

2 clove garlic, crushed

1/2 teaspoon paprika

1/2 teaspoon chilli powder

2 cup beef stock

400 gram can crushed tomatoes

535 gram can minestrone soup

1/4 cup chopped parsley

shaved parmesan, parsley leaves, crusty bread, to serve

Method

1.Heat half the oil in a large saucepan on high.

2.Cook lamb, in 2 batches, 3-4 minutes each batch, until browned. Transfer to a plate.

3.Heat remaining oil in same pan on high. Saute onion, garlic, paprika and chilli 3-4 minutes, until onion is tender.

4.Return lamb to pan with stock and tomatoes. Bring to the boil. Reduce heat; simmer, covered, 20 minutes.

5.Stir soup in; simmer, uncovered, 10-15 minutes, until lamb is tender. Stir parsley through.

6.Serve topped with parmesan and parsley. Accompany with bread.

Forequarter chops are sometimes quite large Simply halve them by slicing along the bone.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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