Taken from this
12 or so lamb neck chops
1 onion, roughly chopped
1 small eggplant, thickly sliced and quartered
1c red wine
2 tbsp coconut aminos
3 cloves roughly chopped garlic
1 tsp cumin
1 tsp turmeric
1/2 tsp allspice
1/2 tsp chilli powder
1/2 tsp ground coriander
salt and pepper
1c roast lamb pan drippings that has been kicking around in my freezer for a while
4c water (or enough to cover the lamb)
All into a slow cooker. Put it on high, 8hrs (typically I’d have it on low for 10+ hours, but I didn’t get started on this early enough).
All will be revealed this evening…
Got a sweet bag of lamb bones for $2 today at the markets, so I sought inspiration from the web for a simple stock recipe. It doesn’t really need a recipe, but I found this page and thought it was pretty friendly.
On advice from my guru, I roasted the lambikins up (we had a pick at the bones and delicious fatty goodness prior to chucking into the slow cooker).
Onions, carrots, celery, frozen chopped up kale (not much – and just as I type this I think that perhaps not the best addition, as I read somewhere that green veges turn the outcome a bit bitter), garlic, bit of parsley + the only vinegar in the house (malt).
So, its been in probably since 1pm and I’ll keep it cranking overnight. Mmm.
Final: made 10.5c worth of broth, and 3 icecube trays
Mad Butcher has lamb chops on sale this week, so bought a tonne. Normally steer away from lamb chops, as I tended to cook them in a frying pan and then get disappointed by how tough they’d go.
Stumbling on the internet for a lamb chop recipe, I found this one, which I thought was a good sign, as I’d just bought dijon mustard at the super for some other dish. (I’m not a mustard eater, so figured I should bake what I can with it and use it before it dies a slow death at the back of the fridge).
Made the marinade exactly how it’s called for (probably a bit less basil, and as I ran out of extra virgin olive oil, topped it up with just some No Brand generic olive oil.) Marinaded for barely 1hr. Grilled under the grill for about 5 mins each side, and scraped excess marinade off the meat.
Verdict: No mint sauce required. Delicious! So tender and nom.
To accompany, I made a variation of this recipe (basically, I just used the saucy goodness). Veges used: cabbage, cauli + brocolli, with half an onion.
I also made a pumpkin mash to go with it all.
All in all, a pretty tasty “slap dash” dinner.