Name: Slow-cooker lamb chops with ratatouille
Prep time: 45 min
Cook time: 360 min
Total time: 405 min
Yield: 4
Ingredients: 2 tablespoon plain (all-purpose) flour; 1 tablespoon olive oil; 4 lamb forequarter chops (1kg); 1 large eggplant (500g), cut into 2.5cm (1-inch) pieces; 1 medium zucchini (120g), chopped coarsely; 1 medium red onion (170g), cut into wedges; 1 medium yellow capsicum (bell pepper) (200g), chopped coarsely; 4 anchovy fillets, chopped finely; 2 clove garlic, crushed; 700 gram (1½ pounds) bottled passata; 250 gram (8 ounces) cherry tomatoes; 1/3 cup (40g) pitted kalamata olives

Slow-cooker lamb chops with ratatouille

Simply set and forget.

Serves 4

Prep

45M

Cook

Total

6H 45M

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Ingredients

2 tablespoon plain (all-purpose) flour

1 tablespoon olive oil

4 lamb forequarter chops (1kg)

1 large eggplant (500g), cut into 2.5cm (1-inch) pieces

1 medium zucchini (120g), chopped coarsely

1 medium red onion (170g), cut into wedges

1 medium yellow capsicum (bell pepper) (200g), chopped coarsely

4 anchovy fillets, chopped finely

2 clove garlic, crushed

700 gram (1½ pounds) bottled passata

250 gram (8 ounces) cherry tomatoes

1/3 cup (40g) pitted kalamata olives

Method

Place flour in a large bowl; season.

Heat oil in a 4.5-litre (18-cup) slow cooker on sear (HIGH) setting. Coat lamb in flour; shake off excess. Cook lamb, in batches, for 5 minutes each side, or until well browned. Return lamb to cooker.

Add eggplant, zucchini, onion, capsicum, anchovies, garlic and passata to cooker; top with tomatoes. Cook, covered, on low, for 6 hours.

Stir in olives; season to taste.

Serving suggestion: accompany with roasted potatoes and a chunky basil pesto. Not suitable to freeze.
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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