Slow-cooked Lamb Chops
On very rare occasions, I forget that there is something cooking in my oven, or in this case, my slow cooker. What was supposed to cook for 6 hours ended up cooking for 15 hours! Thank goodness, I set the switch to low.
I’m talking about lamb chops. After 15 hours, they looked like they were burnt. But to my surprise, they were as delicious as if they had been cooked for only 6. The unintended consequence was that they had a smoked flavor which is nothing to complain about. And the meat — still juicy and melts right in your mouth!
1 lb. lamb chops (about 4-5 pieces)
1 small onion, chopped
6 cloves garlic, peeled and crushed
1/2 tsp, rosemary
1/2 tsp, thyme
1/2 tsp, garlic powder
Salt and pepper to taste
1/2 cup vegetable broth
Parsley and cherry tomatoes for garnish
In a small bowl, combine rosemary, thyme, garlic powder and salt and pepper. Rub both sides of the lamb chops with the spice mixture. Place onions in the bottom of the slow cooker and add the lamb on top of the onions. Spread the garlic over the lamb chops. Add in vegetable broth. Turn the slow cooker to low and cook for 15 hours. (Actually, you can cook them for 6 hours, but the 15 hours will give you the burnt look, smoked flavor and melt-in-your-mouth texture). Serve warm and garnish with fresh parsley and cherry tomatoes.