Brown the chops in a large frying pan until golden brown*

Place into a slow cooker.

Peel and chop the carrots into chunks.

Slice the celery.

Cut the onion into wedges.

Crush the garlic.

Add the vegetables to the slow cooker.

Add the tin tomatoes, rosemary, mint, garlic and 1 cup of water to a large bowl and mix well to combine.

Pour over the lamb and vegetables.

Cook on low for 8 hours or on high for 5 hours.

Make the lupin mash by following the pkt directions. Add salt and pepper to taste and a knob of butter.