5L searing slow cooker (or slow cooker plus fry pan on stove top)
Ingredients
8lamb loin chops
2tbspplain flour
1tbspbeef stock powder
1/2tsp cracked black pepper
1/4tsp salt
1tbspbutter
280gramsmango chutney
1tbspminced garlic
6palm length stems of fresh rosemary
Instructions
Combine flour, stock powder, salt and pepper to form a seasoned flour. Toss lamb chops in this flour to lightly coat, shake off excess flour.
In a searing slow cooker (or hot frying pan) melt butter and sear chops (in batches) to brown both sides. Set chops aside and turn slow cooker from searing back down to LOW now. Don't wash out slow cooker bowl, leave that flavour there.
Place rosemary stems on bottom of slow cooker. Lay browned chops on top of rosemary.
Combine mango chutney with garlic and pour/spread over the lamb chops
Cook on low for 3.5hrs
Leave chops undisturbed during cooking and a nice layer of the delish mango coating will remain on top of each chop when you serve it. I then discarded the cooking liquids underneath.
Served with creamy chive and potato mash, fresh corn cobs and steamed pumpkin.