A quick 'n' tasty mid-week family meal.

Ingredients

• 1-1.25 kilograms lamb shoulder chops
• 2 onions, peeled and thinly sliced
• 2 tablespoons flour
• 1 cup beef stock
• ¼-½ cup port wine jelly, warmed
• 1 tablespoon finely chopped fresh thyme, optional
• 1 teaspoon cracked black pepper

Method

1. Turn the slow cooker on to low to pre-warm while gathering and preparing the ingredients.
2. Trim any excess fat from the lamb chops. Season well with salt and pepper.
3. If wishing to brown the lamb, heat a dash of oil in a large frying-pan and, when hot, cook the lamb until well-browned.
4. Into the pre-warmed slow cooker layer the lamb and onion.s.
5. Mix together the flour, stock, jelly, thyme if using and pepper to make a smooth sauce. Pour over the lamb and onions and cover with the lid.
6. Cook on low for 5-7 hours or on high for 3-4 hours, or until the lamb is tender.
7. Pile into a serving dish and accompany with your favourite greens and mashed kumara - spiked with honey and grated orange rind delicious. Garnish with fresh thyme if wished.

Cooks Tips

Variations: - Use blackcurrant or redcurrant jelly in place of port wine jelly. - Use sliced cross-cut beef blade steaks in place of lamb shoulder chops. - In place of flour, use a favourite packet of soup mix, like onion, or use instant gravy powder. - Use red onions or leeks in place of onions, or add more vegetables like sliced carrots, aprsnips, swedes and so on.