Cooked all together in one pot, the different flavours of the meat and the vegetables mingle together to make a delicious hearty meal with a minimum of effort. Cooking the lamb slowly like this also means that it is juicy and so tender it should fall apart as you eat it.
Preparation Time: 5 minutes
Cooking Time: 1 hour hob or oven; 4 hours slow cooker
Makes: 2 to 3 servings
Ingredients 2 lamb chops per person
1 large courgette (or 2 small)
400g chopped tomatoes
Handful fresh basil (optional)
Remove tough outer layer of leek and discard. Wash and chop the remaining leek.
Heat a small amount of oil in a large pan and gently fry the leek for 2 minutes.
Whilst the leek is frying, wash and chop the aubergine and courgette into chunks.
Add the aubergine, courgette and tomato to the leek and mix well.
Place the lamb chops on top. Add salt and pepper if desired.
Place lid on pan and either simmer on hob for 1 hour or cook in pre-heated oven for 1 hour at 180C (350F or gas mark 4).