- 1.2kg lamb loin chops
- 40g sachet McCormick Slow Cookers Garlic & Herb Lamb Shanks
- 2 x 400g trays roasting potatoes, carrots & pumpkin with rosemary
- 200g snow peas
Brown lamb in an oiled, non-stick roasting pan over a medium to high heat for about 2 minutes on each side.
Combine sachet with 2½ cups boiling water in a heatproof jug until smooth. Pour over chops. Arrange vegies around chops. Cover tightly with foil.
Cook in a hot oven (200°C) for about 35 minutes, or until lamb is cooked to your liking and vegies are tender.
Trim snow peas. Boil, steam or microwave until tender. Drain. Serve with casserole.