Slow Cooked Lamb Chump
A lovely hearty dish for a cold day.
- 1 kg whole lamb chump, boned
- 1 onion, finely sliced
- 1/2 green capsicum, finely sliced
- 6 bacon rinds (with the fat)
- 1/4 cup Worcestershire sauce
- 400 ml tomato puree
- 400 ml lamb stock
- Freshly ground black pepper
- Heat a heavy based pot over medium heat.
- Tie the meat to keep it neat and together.
- Add the bacon rind to the pot, then add the onion and reduce the heat to low. Sauté until the onion is soft.
- Remove the onion from the pot and set aside.
- Increase the heat to medium and add the lamb to the pot. Brown on all sides.
- Return the onion to the pan together with all of the other ingredients. Season with salt and pepper and bring to the boil.
- Reduce heat to as low as possible – barely simmering.
- Cover the contents with a cartouche, place the lid on, and leave to cook for approximately 3 hours – until almost falling apart.
- Remove the meat from the pot, put it on a plate and cover with foil to keep it warm.
- Remove the bacon scraps from the sauce and discard.
- Increase the heat to medium and continue to cook the sauce until it thickens slightly.
- Serve thick slices of the lamb with the sauce, two potato mash and steamed greens.
- If you don’t have lamb stock, you can use chicken stock.