- 3 tablespoons vegetable oil
- 8 lamb shoulder chops (4 1/2 pounds)
- Salt and freshly ground black pepper
- 8 garlic cloves, coarsely chopped
- 1 large onion, coarsely chopped
- 4 large plum tomatoes, coarsely chopped
- 2 cups chicken stock or low-sodium broth
- 1 1/2 cups water
- 2 large heads of chicory (1 1/2 pounds), coarsely chopped
- 1/4 cup fresh lemon juice
- 1/2 cup chopped dill
- Steamed rice, for serving
- In a large skillet, heat 1 tablespoon of the oil until shimmering. Season the lamb with salt and pepper. Add 4 of the chops to the skillet and cook over moderately high heat until richly browned, about 3 minutes per side. Transfer the browned chops to the slow cooker. Repeat with 1 tablespoon of oil and the 4 remaining lamb chops. Pour off the oil in the skillet.
- Heat the remaining 1 tablespoon of oil in the skillet. Add the garlic and onion and cook over moderately high heat, stirring often, until softened, about 5 minutes. Add the tomatoes and cook, stirring, until they release their juices, about 3 minutes. Add the chicken stock and bring to a boil, scraping up the browned bits from the bottom of the skillet. Transfer the mixture to the slow cooker. Add the water.
- Cover and cook on high for 2 hours, until the lamb is tender. Scatter the chicory over the top of the stew. Cover and cook, stirring a few times, until the chicory is tender, about 1 hour.
- Transfer the lamb to a large rimmed baking sheet; discard the bones, fat and gristle. Return the lamb to the slow cooker and stir in the lemon juice and dill. Season with salt and pepper and serve with rice.
The stew can be refrigerated overnight. Reheat gently.