Slow cooked lamb

2 lamb shoulder chops

1/2 jar Franklin Road Preserves eggplant chutney

250g fresh tomatoes, chopped

Handful of flat parsley, chopped

¼ red onion, sliced

½ cucumber, diced

Salt & pepper

Bread, to serve

Season lamb chops with salt and pepper.

Heat a little oil in a thick based pan until very hot, and seal chops.

Add fresh tomatoes and chutney, and cover tightly.

Turn heat to low and cook for 1 hour.

When meat is tender adjust seasoning, and finish with flat parsley.

Serve with cucumber and red onion salad, and fresh bread.

Prepared by
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email [email protected].