Braised lamb chops in the slow cooker


#juan
#1
For our dinner tonight we are having braised lamb chops.

First, brown four shoulder lamb chops in butter.
Next slice a medium onion onto the bottom of your slow cooker.
Place the browned lamb chops on top of the onions.
Sprinkle generous teaspoon of oregano over the chops along with
a similar amount of thyme.
Add a couple cloves of garlic crushed.
pour in a can of Campbell's beef boullion.
Cover and cook on low setting for eight hours.

We are having a couple handfuls of tiny new potatoes and asparagus with dinner and
I think we have a bottle of Jackson Triggs Cabernet Sauvignon that should go well with this.

 
talloola
#2
Quote: Originally Posted by #juan View Post

For our dinner tonight we are having braised lamb chops.

First, brown four shoulder lamb chops in butter.
Next slice a medium onion onto the bottom of your slow cooker.
Place the browned lamb chops on top of the onions.
Sprinkle generous teaspoon of oregano over the chops along with
a similar amount of thyme.
Add a couple cloves of garlic crushed.
pour in a can of Campbell's beef boullion.
Cover and cook on low setting for eight hours.

We are having a couple handfuls of tiny new potatoes and asparagus with dinner and
I think we have a bottle of Jackson Triggs Cabernet Sauvignon that should go well with this.

_____________________________
OK, that did it, sounds and looks wonderful, i'm off to the store, thank you.

have to cook it tomorrow, as I have mixed up 'italian surprise meatball' mix for today,
lean ground beef,same amount of ground pork,bread crumbs,parmesan cheese,half lemon & a bit of
grated lemon rind,italian seasoning,dash of cinnamon,2 garlic cloves,2 lightly beaten eggs,
mix all ingredients except lemon juice and eggs, add them after and mix thoroughly, delicioso,
 
eh1eh
#3
I do a very similar thing with a couple of lamb shanks. I chop a bit of celery and carrots in with the onions. I call it the braising trinity.
 
#juan
#4
Talloola, A1A, both those sound good.

Have either of you made meatballs from ground lamb?
Last edited by #juan; Mar 6th, 2011 at 01:54 PM..
 
talloola
#5
Quote: Originally Posted by #juan View Post

Talloola, A1A, both those sound good.

Have either of you made meatball from ground lamb?

no, never have, I am just trying to get use to lamb, cooked little lamb
chops a couple of weeks ago, they were delicous, bought them at costco,
as it wasn't quite so expensive as super markets.

I will try your recipe next.
 
eh1eh
#6
I've never tried lamb. I do make a traditional Italian type of meat ball we use with pasta. Not much in them, salt, pepper, egg, garlic and just enough bread crumbs to stick them.
Lamb opens up a bunch of possibilities like mint or basil etc.
 
#juan
#7
Quote: Originally Posted by eh1eh View Post

I've never tried lamb. I do make a traditional Italian type of meat ball we use with pasta. Not much in them, salt, pepper, egg, garlic and just enough bread crumbs to stick them.
Lamb opens up a bunch of possibilities like mint or basil etc.

For something different try using seventy five percent lean ground beef and twenty five percent ground pork, no bread crumbs and no egg. Just salt and pepper and half cup of finely diced onion. Bake them in an uncovered baking dish at 350 degrees for twenty five minutes. Place them one at a time into your sauce, leaving the fat behind. The garlic can go in your spagetti sauce.
 
TenPenny
#8
I've never cared for the flavor of lamb; it can be good, and I've had very good lamb, I just don't care for the flavor.
 
#juan
#9
Quote: Originally Posted by TenPenny View Post

I've never cared for the flavor of lamb; it can be good, and I've had very good lamb, I just don't care for the flavor.

If you don't like it, you don't like it. At one point I hated Parsnips and turnips, both of which I love now.
Maybe it's body chemistry....
 
#juan
#10
Quote: Originally Posted by eh1eh View Post

I do a very similar thing with a couple of lamb shanks. I chop a bit of celery and carrots in with the onions. I call it the braising trinity.

Nice, meaty, lamb shanks braised, are hard to beat. Great lamb meal for company, beaten only by a leg of lamb.
 
Avro
#11
Quote: Originally Posted by #juan View Post

For our dinner tonight we are having braised lamb chops.

First, brown four shoulder lamb chops in butter.
Next slice a medium onion onto the bottom of your slow cooker.
Place the browned lamb chops on top of the onions.
Sprinkle generous teaspoon of oregano over the chops along with
a similar amount of thyme.
Add a couple cloves of garlic crushed.
pour in a can of Campbell's beef boullion.
Cover and cook on low setting for eight hours.

We are having a couple handfuls of tiny new potatoes and asparagus with dinner and
I think we have a bottle of Jackson Triggs Cabernet Sauvignon that should go well with this.


Here is a far superior wine choice.

Btw, did your swiss steaks, they were very good.

I'm gonna experiment with the flavors though, a tad bland.
 
#juan
+1
#12  Top Rated Post
Quote: Originally Posted by Avro View Post

Here is a far superior wine choice.

Btw, did your swiss steaks, they were very good.

I'm gonna experiment with the flavors though, a tad bland.

Your wine is twice the price and I prefer to buy Canadian. For twelve or fourteen dollars
a bottle there are a lot of great Canadian wines.
 
Avro
#13
Quote: Originally Posted by #juan View Post

Your wine is twice the price and I prefer to buy Canadian. For twelve or fourteen dollars
a bottle there are a lot of great Canadian wines.

I agree, we did a wine tour last summer.

However, it's a big world and Canada has but a few choices compared.

Nothing like an aged Porto either...yum.
 
#juan
#14
Quote: Originally Posted by Avro View Post

I agree, we did a wine tour last summer.

However, it's a big world and Canada has but a few choices compared.

Nothing like an aged Porto either...yum.

I once had a rule that was: "I wouldn't pay more for the wine than I did
for the steak". That worked for a while but there are some excellent wines
out there. There is a Christian Brothers Cabernet Sauvignon that is pure
heaven for about $fifty dollars a bottle. There are a number of great wines
from places like Chile and Agentina, and Australia, that are superb, but as a
general rule, I buy Canadian.
 
petros
#15
What's the word?

 
eh1eh
#16
Quote: Originally Posted by petros View Post

What's the word?

Oh you know full well.

YouTube - FAMILY GUY - Bird is the Word!
 
#juan
#17
[QUOTE=talloola;1390226]_____________________________
OK, that did it, sounds and looks wonderful, i'm off to the store, thank you.

This is a variation on the braised lamb chops. You can do this in the slow cooker or in a baking pan with a
tight fitting lid in your oven. A few months back we bought a new stove that has a slo-cooking feature built
in that works very well.

Again we use lamb shoulder chops but the only spice we use is a generous handfull basil and salt and pepper.

I use butter to brown the lamb chops because butter gets the chops browner, quicker, than vegetable oil. Once
the chops are browned throw in a generous couple spoonfuls of basil and a couple whole cloves of garlic
Pour about a cup and a half of beef stock over the browned chops and bake covered at low heat for about five hours.
At the end of cookin the gravy can be thickened. Serve with potatoes or pasta.
Last edited by #juan; May 15th, 2013 at 09:36 AM..
 

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