• Thomas Price

Lamb & Rosemary Stew

I just went to the post office.In my pajamas. (In my defense I did send my friend a picture message first asking if my pajamas were too pajama-y.) And now… I’m sitting in the carport listening to the Frozen soundtrack. Not the Let it go, Let it go bits (we’re well past that part of the CD); The actual score with the ambient music. Because, for some reason my kids are quiet and I don’t know what has happened that has caused my babies to morph from cherubs into some chaotic chanting screaming choir of unreasonable tiny humans, but that’s where we’re at, and that’s why we’re here. And when they’re in the car (especially when the car is moving) they stop.

I have considered driving to Melbourne some afternoons. If my neighbour (whom I share a carport with) comes into the driveway now she’s sure to think that this time I’ve actually lost the plot. No matter. She’s a psychologist, surely she’s seen worse than me?! Hopefully…Times up. Indi’s telling her dog to wake up because it’s Christmas Day (she potentially watches too much TV) and Mila’s mood is crescendoing with the orchestra. Better run.


It’s afternoons like this that I’m thankful for my over-organisation personality (disorder). Dinner is already cooked and has been in the slow cooker from the minute I woke up and my house smells like a restaurant (with perhaps a few hygiene standards short). I recommend this recipe to every single person in the whole world: Unless they’re vegetarian. As a side note I don’t actually put parsley on my meals usually, that’s was for the aesthetic purposes of this post only.

Lamb and Rosemary Stew – Stew is such a terrible word.


1.2 Kg (2 1/2 pounds) lamb neck chops

1/3 cup (50g) plain flour

2 tablespoons olive oil

3/4 cup dry red wine

3 small brown onions (240g), sliced thickly

3 medium potatoes (600g), sliced thickly

2 medium carrots (240g), sliced… you guessed it, thickly

3 tablespoons tomato paste

2 tablespoons of finely chopped fresh rosemary

1 1/4 cup (250ml) beef stock


Toss lamb in flour to coat; shake off excess. Heat half the oil in a large frying pan on stove top over a medium-high heat; cook lamb in batches, until browned.

Transfer to slow cooker.

Add wine to the same pan; bring to the boil. Boil, stirring occasionally for about 5 minutes until liquid is reduced by half. Transfer to slow cooker.

Add onion, potato, carrot, paste, rosemary and stock.

Cook covered, on low for 8 hours.

Divide lamb and veggies among plates. Spoon over a little cooking liquid to serve.

Serves 4

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