“Corned” Lamb Chops

IMG_8037Next to bacon, corned beef is my favorite breakfast item to go with my eggs and coffee. It is a popular menu item at diners and coffee shops that serve breakfast. But what other kind of meat can we substitute for corned beef?  How about “corned” lamb chops? That’s right. I was pleasantly surprised when I experimented on using slow-cooked lamb chops to make my “corned beef.”  It’s a long, two-step process, but worth the effort that rewards you with a sumptuous breakfast ( or lunch, or dinner).


1 lb. lamb chops (about 4-5 pieces)

1 small onion, chopped

1/4 cup green onions, chopped

6 cloves garlic, peeled and crushed

1/2 cup beef stock

1 tsp, sea salt

1/2 tsp paprika

Ground black pepper to taste

1 small tomato, chopped

1/3 cup dried raisins

2 tbsps Olive oil

3 small potatoes, boiled and sliced in half

6 brussel sprouts, washed, boiled and sliced in half

2-3 cherry tomatoes and some parsley leaves for garnish


Season lamb chops with sea salt and pepper to taste.  Place half of the onions at the bottom of a slow cooker.  Place lamb on top of the onions and sprinkle with paprika. Add 1/2 of the garlic over the lamb.  Add beef stock.  Cook for 6-8 hours.  When the lamb chops are done, let cool before shredding them, discarding the bones.  In a large wok, heat Olive oil over medium-high heat. Add garlic and saute till golden brown. Add the rest of the onions plus the green onions until they become fragrant.  Add tomatoes and cook for another minute.  Add shredded lamb and stir-fry for 3-5 minutes, adding some water (or beef stock) if needed to prevent the mixture from going dry.  Add raisins.Turn off heat and transfer to a serving plate.  Serve with potatoes and brussel sprouts.  Garnish with cherry tomatoes and parsley leaves.


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