• 4 lamb forequarter chops

  • 6 spring onions, roughly chopped

  • 3 cloves of garlic, crushed

  • 100g button mushrooms, finely sliced

  • 200g lentils

  • 1 tsp Vegeta chicken stock

  • 1½ litre water

  • ½ tsp fennel seed

  • Extra virgin olive oil


  • 1.

    In a hot fry pan, splash oil then fry the mushrooms, garlic and spring onions until softened. Give a quick grind of salt then add the lentils and fennel seeds and stir through.

  • 2.

    Place the chops on top of the lentils, then add the vegeta and top off with the water.

  • 3.

    Bring to a gentle simmer then cook for 1 hour. (Add extra water if required)


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Posted by Anne283Report
looks great simple ingredients and easy cook,going to try this week.