Luscious Leanest Lamb Chops

Lamb is not only an excellent source of high-quality protein, but it’s also a good source of iron and B vitamins.

Lamb also provides about 45% of the daily requirement for zinc, essential for growth, healing, and a healthy immune system. Half the fat and lamb is unsaturated, and most of that is monounsaturated, the same kind found in olive oil and so prominent in the Mediterranean diet. The loin chop is the leanest, and in this recipe, the slow cooker blends the flavors of the onion and the fresh herbs beautifully with the rich taste of the meat. This dish also has a lovely finishing kick of balsamic vinegar.

 

Ingredients

1 large yellow onion, sliced and separated into rings
2 tablespoons balsamic vinegar
2 tablespoons chicken broth or water
1 tablespoon unsalted butter, melted
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 tablespoon minced fresh rosemary (or 1 teaspoon dried)
1 tablespoon minced fresh thyme (or 1 teaspoon dried)
1/2 teaspoon dried oregano
½ teaspoon each salt and freshly ground pepper
8 lion lamb chops
Fresh mint leaves, for garnish (optional)

 

Instructions

Layer the onion rings in the bottom of the slow cooker. Pour the vinegar, broth, and butter over all. In a small bowl, combine the mustard, garlic, rosemary, thyme, oregano, salt, and pepper and stir to combine. Rub the mixture evenly over the lamb chops and lay the chops over the onions. Cover and cook on low for 4 to 6 hours, until the lamb is cooked to the desired doneness. Remove the chops and stir the onions and juices before serving. Garnish with the mint if using

*If desired you can transfer the onions and juices to a large skillet and cook over medium high heat for a few minutes until the sauce is slightly reduced and thickened before serving.

 

Luscious Leanest Lamb Chops recipe from The 150 Healthiest Slow Cooker Recipes on Earth Cookbook by Dr. Jonny Bowden, PhD, C.N.S and Jeannette Bessinger, C.H.H.C.
On sale now for $2.99 when you purchase the Amazon Kindle edition. Sale ends 11/30/14.

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