Day 5.
We are housebound due to the crazy storm outside.
It's so cold and stormy we had to resort to making a real fire in the real fireplace with a real Duraflame.
But, no worries. We have frostbitten lambchops at our disposal. This is my favorite way to use my slow cooker. I find a piece of forgotten, pretty much unedible meat and plop it in to cook all day long with
either some bottled sauce, or with a spice rub. Since lamb is flavorful all on it's own, I used a bottle of spice rub purchased over the summer for barbequing.
if you don't have a spice rub, use this:
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon rosemary
1/4 teaspoon red pepper flakes
either some bottled sauce, or with a spice rub. Since lamb is flavorful all on it's own, I used a bottle of spice rub purchased over the summer for barbequing. if you don't have a spice rub, use this:
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon rosemary
1/4 teaspoon red pepper flakes
Directions:
Coat all sides of the chops with seasoning rub and place into the bottom of a stoneware insert that has 1 tablespoon of olive oil smeared around.
Add a 1/2 cup of water, close it up, and push the low button.
Sing Baa Baa Black Sheep (optional).
That's it! I plugged it in at 7:20am, and cooked the meat until 5pm, flipping once at about 1:30.
I served it with some leftover stir-fried rice and drizzled the broth from the crock over the top.
The lamb was tender and very flavorful. The kids each had 2 bites before requesting Macaroni and Cheese---which means it was a very successful meal.
other tasty lamb dishes:
Lamb Vindaloo
leg of lamb
lamb, olive, and onion tagine
smoky spiced lamb chops
