Smoke Eater Lamb Chop Stew
This easy to make, one pot lamb chop stew was a fantastic dinner for a cold damp winter night!
Ingredients:
- 8 Smoke Eater "Finest" Lamb Chops
- 2 cups of carrots
- 2 cups of diced butternut squash
- 1 large onion diced
- 1 clove of garlic
- 1 10.5 oz can of cream of mushroom soup
- 1/2 cup of fresh thyme
- 3 sprigs of Rosemary leaves plucked from the stem
- 4 cups of beef stock
- Sea Salt & Pepper (to taste)
- 1 cup Smoke Eater Pinotage Red Wine Wine
- 1 tbsp Ghee
- 1 1/2 tbsp Saratoga olive oil
- 1 small can of tomato paste
Preparation:
1- In sauce pot with a thick bottom, in 1 tbsp of olive oil & the ghee saute the onions & garlic until soft & deglaze the pot with the wine.
2- In a seperate frying pan, in the remaining olive oil, salt, pepper & sear the lamb chops.
3- Once the lamb chops are seared to a light brown
add them to the onion along with the rosemary & the thyme cooking for another 2 to 3 mins on med heat.
4- Next, add in the bef stock, tomato paste, cream of mushroom & about 1 1/2 cups of water.
5- Next, add in the carrot & the butternut squash mixing all together & then simmer for 2 to 3 hours.
6- Serve over white rice & pair with the remaining Smoke Eater Pinotage Red Wine.
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