Navarin of Lamb Jan 14, 2009 11:24:30 GMT -6 Quote Select PostDeselect PostLink to PostMemberGive GiftBack to Top Post by Sylvia on Jan 14, 2009 11:24:30 GMT -6 I absolutely adore this dish, with, wait for it roasted tatties (potatoes), but it goes well with whatever you fancy or have available, rice, mash, boiled new potatoes, pasta etc.Navarin of Lamb Serves 4 - 62 lb/900g lean best-end-of-neck Lamb ChopsSeasoning1 Tbsp olive oil2 large carrots, thinly sliced1 large onion, thinly sliced12 oz/350g potatoes, cut into 1/2" cubes1 1/2 Tbsp plain flour3/4 pt/450ml/2 cups beef stock2 tsp sugar3 Tbsp tomato puree2 tsp dried mixed herbsParsley (for serving)Season the lamb chops with salt and pepper. Heat the oil in a frying pan and brown the chops quickly on both sides. Transfer to the crockpot.Add the vegetables to the pan and cook for about 5 minutes, stirring occasionally, until beginning to turn golden brown.Stir in the flour, then gradually stir in the stock and all the remaining ingredients. Bring just to the boil, stirring continuously. Transfer to the crockpot and stir well.Cover and cook on Low for 7 - 10 hours.Adjust the seasoning to taste before serving.Serve with a sprinkle of parsley and crusty bread.Sylvia446PS If you would like the gravy a bit thicker, just leave the lid off the slow cooker for the last 20 minutes of cooking.