1 pint (2 1/2 cups) chicken stock
3 carrots, scraped and thinly sliced
2 onions, thinly sliced
1 lb. potatoes, peeled and thinly sliced
8 neck of lamb chops, trimmed (now I would use the entire lamb chop)
1/8 teaspoon salt
1/8 teaspoon pepper
finely chopped parsley, to serve
Place the stock into a saucepan and bring to the boil. Put all the vegetables in the slow cooker, with the lamb chops on top.
Pour over the boiling stock and salt and pepper to taste. Cook for 4-6 hours on HIGH or according to the manufacturer’s instructions.
To serve, sprinkle parsley over the top and serve hot with thick, crusty bread.