A hearty stew you can freeze ready for those cold winter months and use any or every day. My coworkers laugh because I bring it to work all the time in winter... When they smell it at lunch they are soooo jealous!
Cut all vegetables into cubes, smaller than an inch size.
Rub the leaves of rosemary off the stems and combine with flour in a plastic bag. Add the lamb chops individually and shake to coat.
Heat the butter in a fry pan and brown each chop individually. Make sure to include the rosemary leaves in this. Put to the side.
In just enough stock start boiling the pumpkin in your largest saucepan or stew pot for around 10 minutes.
Add the rest of the stock, lentils, potatoes, swede, sweet potato, carrots and lamb chops (including the pan juices form browning). Leave the lamb chops towards the top as they are already cooked, but this heat will help to take the meat off the bone.
Cook on low for 1.5 hours stirring regularly.
The stew is ready to serve or to cool and keep in the fridge overnight.
If you are like me and LOVE to freeze something like this...
Get all your tupperware out. Place a plastic freezer bag inside, fill with stew then knot and freeze. When frozen you have the tupperware container back! As the stew is frozen in position, just place back in tupperware to defrost to take to work!
If fatty chops are used cool in fridge overnight then scoop the fat off the top before freezing or reheating.
For a more diabetic friendly recipe forget the potatoes. They aren't a good GI vegie. Add more of the other vegies!
Not reviewing my own recipe but a tweak using all the random stuff in my pantry. Lamb, potatoes, carrots, sweet potato. Add in a tin of tomatoes, a pint of stout, 100ml mint sauce and chick peas instead of lentils. Not bad. I like lentils more than chick peas though. stout, mint sauce and tin tomatoes are a nice alternative. Also been having the sauce part as soup all day ;-) - 07 Jul 2013