Ingredients

Method

• 4-8 free-range lamb chops (about 800g)
• Sunflower oil
• Sea salt and coarsely ground black pepper
• 1 onion, thinly sliced
• 1-2 sticks celery, thinly sliced
• 1-2 fat cloves garlic, crushed
• 500 g ready-prepared chunks sweet-potato
• 2 cups chicken stock
• 1 stick cinnamon
• A handful of chopped parsley
• 500 g ready-prepared pumpkin chunks

Method

Ingredients

try{ clicky.init(100600915); }catch(e){}Trim any excess fat from the chops. Cut them into halves or thirds.

Briskly brown in 1 or 2 tablespoons of oil. Remove and season.

Reduce the heat and stir in the onion and celery. Gently cook until softened.

Stir in the garlic. Return the meat to the pot.

Add the vegetables, stock, cinnamon and parsley. Bring to a bubble.

Reduce the heat and simmer, covered, until the meat is very tender, about 30 minutes.