September 9, 2015
6 hrs 10 mins
8 forequarter lamb chops( 2 per person)
1 med red Capsicum
1 green lge Capsicum
1 lge brown onion
1 tin condensed Tomato soup
1Add chops to slow cooker. Add red capsicum on top of chops. Then green capsicum, then onion.
2Pour over tomato soup using a bit of water to get any soup left in the tin.
3Cook for 3 hrs on low then bring chops to the top and cook another 3 hours. Longer if you want to.
4Extra cooking time makes the sauce thicker. You can always add a bit of gravy flour to thicken if required.
5I Serve on a bed of white rice but can be served with mashed potato.
Submitted by Cindy Shaw
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