New York Times best-selling author, slow cooking expert, mom of three
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A Year of Slow Cooking

Wednesday, September 3, 2008

CrockPot Smoky Spiced Lamb Chops Recipe


Day 247.

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.

oops.

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).

The Ingredients.

--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)

The Directions.

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.

The Verdict.

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.

20 comments:

Michelle said...

Hi Steph
It sounds like a winner and I don't blame you for loving this meal.Perfect for fall.Thanks...:)

Anonymous said...

we love lamb in any form...but usually focus on it around Easter time. the rest of the family enjoys ham. but this lamb recipe is really tempting. thanx so much!

MyCozyCreations said...

The one time we had lamb I didn't like it. This kind of sounds good though.

Anonymous said...

Hi Stephanie,
I just found your blog yesterday. One week ago I was diagnosed with Celiac. I was searching for foods I could cook and stumbled upon your wonderful list of recipes. I too love my crock pots and have 4 of them in different sizes. I have been going over all of you recipes and I can't wait to try some of them out. I saw you got a couple from PW, I read Ree too!

Thank again, looking forward to more posts.
Angela

Leann I Am said...

I heard somewhere (okay, so it was on 'Good Morning America!') that salting food while it's cooking actually makes you need more salt. They say you can get the same taste with less salt if you just salt it afterward. I don't know what the difference is, but I know that stuff adds up!

SaraK said...

Sounds delicious. I hope to try this soon.

Lisa said...

Great meal! I don't think my kids would eat it either. And I love the convenience of using TJ's frozen lamb chops.

Marita said...

Ooooh yum. I will be trying that for sure. Hubby and I love lamb.

I tried out dolma/dolmades made in the crockpot last night. They were divine, too good to share. :grin:
Could easily be adapted to be gluten free also.

Recipe here -
http://aussiefarmersdirectchallenge.wordpress.com/2008/09/03/silverbeet-swiss-chard-dolmades-dolmas/

I used silverbeet/chard instead of vine leaves as that is what I had available and it worked a treat.

Chella said...

The dish sounds too delicious!

Anonymous said...

Hi!
I found your blog not too long ago, and have made a few of the recipes since. This one sounds really great. Question: Did you put the chops in frozen, or did you allow them to defrost first?

Thanks!
Allison

Crockpot Lady said...

Hi Allison!
they were frozen solid when I put them in the crock.

xox
steph

Hannah said...

Thank you, thank you, thank you, thank you, thank you, thank you, thank you!!!! For all the awesome recipes! I didn't have lamb, but a piece of steak I didn't know what to do with, so I subbed it in this recipe. It was tender and flavorful, very good. This week we have had your chex mix and one of your curry dishes, which even my children loved. I really enjoy looking at a new recipe every morning. Oh, and did I mention, THANK YOU!!!!!

Chris Scrappin and Stampin in Texas said...

Sounds like a perfect fall meal. I remember those conversations. Is it really from a pig? cow? chicken??

Jared said...

Steph,

You are an unstoppable crockpotting machine! 247 days in row is amazing. Recipe looks great too!

Leila said...

I am going to try this. I'd given up on my crockpot, because things came out too watery, and I don't like recipes that involve canned soup. Hubby loves lamb...

And the brownies look really fun! I'm going to pull out my crockpot and hope for the best. But I have a really big one, so I'm going to increase the lamb recipe by one half, what do you think?

Crockpot Lady said...

Hi Leila, Increasing the lamb should work well---there was plenty of room left in my crockpot.

the brownies *were* fun!
xox
steph

Anonymous said...

I love this recipe! EASY
I did add more cumin and some seasoning salt to enhance the flavor of the lamb, next time I think I may try a little crushed red pepper.

karen said...

LOVE IT !!!
TRY A LITTLE MORE HEAT, (CRUSHED RED PEPPER) AND MORE SALT IF YOU LIKE INTENSE FLAVORS.
WE HAVE A POTLUCK AT WORK JUST BEFORE THANKSGIVING, GUESS WHAT I'M COOKING!
KAREN

MaryP said...

Bwah-ha. Your childrens' response brings me back some twenty years, to when my oldest was a mere four years old. Dinner table conversation had just revealed that the pork chop on her plate had once been part of a happy, gamboling pig. (Much as something 400 lbs can gambol.)

She peered down and considered the meat on her plate. Her father looked at her with fatherly concern.

"Does that bother you, sweetie?"

She paused, considering.

"No," she said, picking up her fork. "But it's sure tough luck on the pig."

heh. A family story that will go down through the generations.

Trishie said...

Hi! You included chicken or beef broth in your recipe but you don't actually have that ingredient included in the instructions.

Just thought I would let you know. I am making this tonight during a snowstorm. So excited. Thanks

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