- Serves 4
- Preparation Time 20MINS
- Cook Time 20MINS
4 lamb forequarter chops (750g), trimmed, cut in half
2 tbsp plain flour, seasoned well with black pepper
1 tbsp oil
4 potatoes, quartered
2 carrots, cut into 3cm pieces
2 onions, cut into wedges
2 cloves garlic, chopped
3 dried bay leaves
1 x 500ml pack Campbells Real Stock Beef
1 x 420g can four bean mix, rinsed and drained
STEP 1 Place chops in a plastic bag with the flour and toss well to coat. Remove lamb and reserve any excess flour.
STEP 2 Heat oil in a large saucepan. Add chops and cook for 5 minutes or until well browned all over. Add potatoes, carrots, onions, garlic and bay leaves.
STEP 3 In a jug or bowl, combine reserved flour and Campbells Real Stock. Mix well then pour over lamb mixture. Stir to combine. Bring to the boil, stirring, to allow to sauce to thicken slightly then reduce heat to medium. Cover and cook, stirring occasionally for 30 minutes.
STEP 4 Stir in four bean mix and cook for a further 5 minutes, stirring occasionally, until beans are heated through.