Wednesday, September 3, 2008
mmm, lamb. I feel very carnivorous when I eat lamb. I made the mistake of having the "yes, the lamb at the store is from actual baby sheep--like the ones at the petting zoo" conversation yesterday.
The kids ate rice, garbanzo beans, and avocado slices.
But that left more for me and Adam, and we enjoy eating fluffy white lambs that could follow us up the hill to school one day (if they aren't EATEN).
--4 large lamb chops (mine were frozen solid because that's how Trader Joe's sells them)
--1 red bell pepper
--1 yellow bell pepper
--1 medium yellow onion, sliced in rings
--1 tsp cumin
--1 tsp smoked paprika
--1 tsp ground coriander
--1/2 cup chicken broth (or beef stock)
A 4 quart crockpot works the best for this meal.
Slice the onion into rings and place them on the bottom of your crockpot. Nestle the lamb chops on top. Pour your spices on top of the lamb. It would probably be better to rub the spices on all sides of the meat, but I didn't feel like touching meat yesterday. We were trying to get out of the house quickly.
Slice up the bell peppers, and toss on top of the lamb.
Cover and cook on low for 7-8 hours, or on high for 4-6. I cooked our meat on high for 6 hours. It was cooked well, and quite tender. If I had taken it out about an hour earlier, it wouldn't have fallen off of the bone so easily---which is really the only problem with cooking too long.
Adam and I really enjoyed the flavors. We both added salt, though, to our meat. I really like the flavor of lamb, and the smoky spices were subtle, and pleasant. I don't know if it's better to add the salt while it's cooking, or just know that you'll need to at the table.
I will make this again. We had it over basmati rice.