Slow roasted lamb neck chops

A recipe to feed your family for under $10. Scott Smithhead chef, Andiamo, Herne Bay.

Ingredients

750 g	Lamb neck chops (Main)
3 Tbsp	Chutney
2 ½ cm	Fresh ginger
3 cloves	Garlic, minced
1	Onion, diced
2	Carrots, roughly chopped
2	Parsnips, roughly chopped
2	Potatoes, roughly chopped
1 can	Chopped tomatoes
1 cup	Frozen peas
1 cup	Frozen corn
1 cube	Beef stock
2 Tbsp	Flour
400 ml	Water
1 cup	Rice

Directions

1. Coat chops in flour, salt and pepper and brown in hot lightly-oiled pan. Remove chops to baking dish.
2. Saute onion, garlic and ginger in pan and add to baking dish with salt and pepper.
3. Add remaining ingredients except peas and corn.
4. Cover with foil and bake at 180 degC for 2 hours. Add peas and corn.
5. Cover and bake for 10 more mins. Serve with rice.