Preheat your slow cooker.
Place a large, non-stick frying pan on a high heat. Season lamb chops with salt and pepper. Melt the butter/margarine in the frying pan then brown the chops quickly on both sides and transfer to the slow cooker.
Add the vegetables to the pan and cook gently for 4-5 minutes, then transfer to the slow cooker.
Mix the flour into a paste with a little of the stock, then whisk in the remainder until smooth and lump free. Pour over the chops and vegetables in the pan, add the remaining ingredients and bring to the boil, stirring continuously. Transfer to slow cooker and cook on low for 7-10 hours or medium for 4-5 hours.
Serve when ready.
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