SLOW-COOKED LAMB CHOPS
Chops are without a doubt the cut of lamb we like best. I usually simmer them on low for hours in a slow cooker. The aroma is irresistible, and they come out so tender they practically melt in your mouth! -Sandy McKenzie, Braham, Minnesota
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place onion in a 3-qt. slow cooker. Combine the oregano, thyme, garlic powder, salt and pepper; rub over the lamb chops. Place chops over onion. Top with garlic. Cover and cook on low for 4-6 hours or until the meat is tender.
Nutrition Facts : Calories 201 calories, Fat 8g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 219mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.
EASY CROCK POT MOROCCAN CHICKEN, CHICKPEA AND APRICOT TAGINE
This is one of my family's favourite recipes; I am constantly asked all the time to make it. I was taught it by a Moroccan friend who also lives in France - it is an old family recipe passed down for many years. It is great all year around - served with flat breads or pitta breads & assorted salads in spring & summer or served with hot fluffy & fruity couscous, assorted chutneys or pickles in the depths of winter. I make mine in a fantastic "Electric Tagine" made by Tefal; it of course works in a more traditional clay tagine - BUT the real secret is.......it works like a dream in a Slow cooker/Crock Pot. Try it out! If you cannot get Ras-el-Hanout, which is an exotic Moroccan spice mixture, including rose petals - don't worry, use the other spices I have listed instead; or I have a Ras-el-Hanout recipe posted on Recipezaar: Recipe #205185 N.B. I notice in a review that it has been suggested that Chemical Heat is needed!! The great thing about sharing recipes is that they can be adapted to personal taste. BUT, this is not supposed to be a "Hot" recipe, but a "Fragrant & Fruity" recipe!! A Tagine by definition is SLOW cooked over a LOW heat & is very fruity with subtle undertones of heat! However, life would be boring if you couldn't add a bit of "heat", but it's just not traditional. What is traditional, is to allow your guests to add their own heat, so have a bowl of "Harissa" on the table. Preserved lemons are also a wonderful and traditional addition - I have a recipe posted on Recipezaar: Recipe #209590 PLEASE NOTE: This recipe lists canned chickpeas in the ingredients, NOT dried! If you use dried chickpeas, you MUST soak them and cook them first!
Provided by French Tart
Categories One Dish Meal
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- PLEASE NOTE: This recipe lists canned chickpeas in the ingredients, NOT dried! If you use dried chickpeas, you MUST soak them and cook them first!
- Heat up olive oil in a frying pan/skillet & saute chopped onions & garlic for 5-10 minutes.
- Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy.Add honey & tomato paste & mix well.
- Add herbs,spices & finely chopped ginger with salt & pepper to taste.
- Finally add tinned tomatoes & mix well.
- Pour the above tomato,onion & spice mix into slow cooker or tagine.
- Add chicken & chickpeas & mix well.
- Add dried apricots making sure they are covered by juice. (Add the carrots if using.).
- Give it a gentle but good stir to mix everything together well.
- Crock Pot or Slow Cooker - Cook on high for about 3 to 4 hours OR automatic with keep warm facility for up to 8 hours. (Please note that the cooking times depend on your crockpot, the cooking times I have suggested work fine with mine which is a Morphy Richards Slow Cooker.).
- If cooking in a Traditional Tagine, do as above & cook SLOWLY over gas or barbeque for about 2-3 hours.
- Electric Tagine cooking - same as the slowcooker. If you need to thicken it up towards the end of the cooking time, add cornflour which has been mixed with a little water & add to the tagine - mix well.
- Serve with freshly chopped Coriander/Cilantro sprinked on top & either with couscous, rice, fresh flat bread, pitta bread or salads. It is also good (if not traditional) served with fluffy pureed or mashed potatoes & pasta.
- Note: You can use chicken pieces or whole chicken which has been cut up into portions, but you will then need to brown them in a frying pan or skillet beforehand. Preserved lemons make a great addition, add them when you add the apricots and carrots.
SLOW COOKER ROASTED LEG OF LAMB
Leg of lamb coated in mustard and herbs. Put it in the slow cooker and leave it alone for a few hours. Super easy and fabulous every time!
Provided by METG
Categories Meat and Poultry Recipes Lamb Leg
Time 7h25m
Yield 6
Number Of Ingredients 11
Steps:
- Bring leg of lamb to room temperature, about 2 hours.
- Pour wine into a slow cooker. Mix lemon juice, honey, mustard, garlic, vinegar, rosemary, thyme, sea salt, and pepper together in a bowl until a thick paste forms. Massage paste into the lamb using your hands; gently place into the slow cooker.
- Cook on Low, without removing the cover, for 5 hours. An instant-read thermometer inserted near the bone should read 145 degrees F (65 degrees C). Let lamb rest for 15 to 20 minutes.
Nutrition Facts : Calories 284.9 calories, Carbohydrate 10.5 g, Cholesterol 100.3 mg, Fat 14 g, Fiber 1.3 g, Protein 25.6 g, SaturatedFat 6.8 g, Sodium 464.5 mg, Sugar 5.9 g
CROCK POT RUSTIC LAMB STEW
Make and share this Crock Pot Rustic Lamb Stew recipe from Food.com.
Provided by Mirj2338
Categories Stew
Time 10h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle lamb with 1/2 t salt and the pepper.
- Coat with flour.
- Heat oil in a 2 to 3 quart Dutch oven over medium-high heat.
- Brown lamb a few pieces at a time in the hot oil.
- Remove to crock pot with slotted spoon.
- Reduce heat to medium.
- Add onion and cook 3 to 4 minutes, stirring occasionally until lightly browned.
- Stir in the water scraping up browned bits on bottom of pot.
- Transfer onion mixture to the crock pot; add carrots and potatoes.
- Cover and cook on low for 8 to 10 hours, adding peas during the last 30 to 45 minutes.
- Note: I have also simmered this in the Dutch oven on the stove for 1 1/2 to 2 hours and it is very good.
EASY CROCKPOT DOG FOOD
DIY dog food can easily be made right in the slow cooker. It's healthier and cheaper than store-bought, and it's freezer-friendly!
Provided by Chungah Rhee
Yield 12 cups
Number Of Ingredients 6
Steps:
- Stir in ground beef, brown rice, kidney beans, butternut squash, carrots, peas and 4 cups water into a 6-qt slow cooker. Cover and cook on low heat for 5-6 hours or high heat for 2-3 hours, stirring as needed. Let cool completely.
MOROCCAN SLOW-COOKED LAMB
Categories Soup/Stew Ginger Lamb Tomato Stew Dinner Apricot Chickpea Winter Cinnamon Coriander Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- Mix first 6 ingredients in large bowl. Add lamb and toss to coat. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add lamb to skillet and cook until browned on all sides, turning occasionally and adding 2 more tablespoons oil to skillet between batches, about 8 minutes per batch. Transfer lamb to another large bowl after each batch.
- Add onion and tomato paste to drippings in skillet. Reduce heat to medium; sauté until onion is soft, about 5 minutes. Add broth, garbanzo beans, apricots, tomatoes, cinnamon sticks, ginger, and lemon peel and bring to boil, scraping up browned bits. Return lamb to skillet and bring to boil. Reduce heat to low, cover, and simmer until lamb is just tender, about 1 hour. Uncover and simmer until sauce thickens enough to coat spoon, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm over medium-low heat, stirring occasionally.)
- Transfer lamb and sauce to bowl. Sprinkle with cilantro and serve.
SLOW COOKER LAMB AND APRICOT TAGINE
The conical lid of Moroccan tagine (earthenware cooking dish) is designed to retain all the cooking steam, which helps cook meat to a mouth-watering tenderness. The slow cooker works exactly the same way. If you haven't got a slow cooker, follow the same steps below, but cook the onion and garlic in a large saucepan and add the other ingredients to it. Bring to the boil, then cook gently for 2 hours until tender before adding the apricots for a further 30 minutes of cooking.
Yield Serves: 4 people
Number Of Ingredients 13
Steps:
- Method 1. Put the slow cooker on 'High' setting to preheat for 20 minutes while you prepare the tagine. 2. Put the lamb in a bow and mix in the ground spices, salt and pepper, and honey. 3. Heat the butter with the oil in a large frying pan until bubbling and fry the garlic and onion for 5 minutes. Add the spiced lamb and cook, stirring for about 5 minutes until lightly browned all over. 4. Transfer all the pan contents to the slow cooker dish and add the cinnamon stick. Pour over 300ml (½ pt) hot water. Put the cooker lid securely on top, reduce the setting to 'Low' and cook for 5 hours. 5. Remove the lid and stir in the apricots. Re-cover with the lid and continue to cook for a further 1 hour. Discard the cinnamon stick. 6. To serve, ladle the lamb and apricots over freshly cooked cous cous, and sprinkle with almonds and freshly chopped coriander. Serve the tasty cooking juices separately as gravy.
SLOW COOKER PORK WITH APRICOTS
This recipe yields a yummy dish of tender pork chops topped with an onion and apricot mixture seasoned gently with cinnamon and ginger.
Provided by Raina Burditt
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 6h30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat 1 teaspoon olive oil in a large non-stick skillet over medium-high heat.
- Season pork chops evenly with 1/4 teaspoon salt and black pepper; cook in the hot skillet until browned, about 2 minutes per side. Transfer chops to a plate, retaining drippings in the skillet.
- Heat remaining teaspoon olive oil in the retained drippings; add onions and season with remaining salt. Saute onions until golden brown, about 10 minutes.
- Spread about half the cooked onions and half the sliced apricots into the bottom of a slow cooker crock. Lay pork chops atop the onion and apricots. Layer remaining onion and apricots over the pork chops; add pineapple juice, ginger, thyme, and cinnamon stick.
- Cook on Low until the pork is fork-tender, 6 to 8 hours (or on High for 3 to 4 hours). Remove and discard cinnamon stick. Sprinkle cilantro over the mixture.
Nutrition Facts : Calories 269.2 calories, Carbohydrate 30.6 g, Cholesterol 38.4 mg, Fat 10 g, Fiber 3.6 g, Protein 16.2 g, SaturatedFat 3 g, Sodium 470.9 mg, Sugar 23 g
LAMB IN THE SLOW COOKER
We adore Australian or New Zealand lamb, which has more flavor than the blander US lamb. So I was happy to have been given this simple recipe using a Crock-Pot®. Great served with mashed potatoes.
Provided by Carol Foster
Categories Meat and Poultry Recipes Lamb
Time 8h55m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium-high heat. Add lamb and cook until outside is browned, about 5 minutes per side. Remove to a plate and add onion to the oil in the skillet. Saute until lightly browned, about 5 minutes.
- Place onion in the bottom of a slow cooker pot and place the lamb roast on top. Mix water, soy sauce, garlic, and onion soup mix together and pour over the roast. Cook on Low for 8 to 10 hours.
- Remove roast, cover lightly with foil, and let rest for 20 minutes before carving. Mix butter and flour into a paste. Add small pieces of this paste to the hot cooking liquid, mixing well to incorporate. Cook until sauce reaches desired thickness, 5 to 6 minutes.
- Slice roast thinly and serve with gravy.
Nutrition Facts : Calories 135.6 calories, Carbohydrate 4.4 g, Cholesterol 48 mg, Fat 6.4 g, Fiber 0.5 g, Protein 14.5 g, SaturatedFat 2.7 g, Sodium 654.6 mg, Sugar 1.1 g
APRICOT LAMB CHOPS
My sweet and savory chops are a speedy one-skillet entree. On evening my husband, Teddy, comes home late from selling farm equipment, I can hurry them right to the table.-Aleta Beane, Benton, Kentucky
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Sprinkle lamb chops with salt and garlic powder. Rub each side of chops with Dijon-mayonnaise blend and sprinkle with brown sugar. in a large nonstick skillet coated with cooking spray, brown chops on both sides over medium-high heat., Add apricot nectar and mint. Reduce heat; cover and simmer for 12-15 minutes. Add apricots. Simmer, uncovered, 5 minutes longer or until meat reaches desired doneness and sauce is slightly thickened. Serve sauce over lamb.
Nutrition Facts :
CROCK POT LAMB AND BARLEY STEW
Lamb, barley and root vegetables are made for a slow cooker, blending their flavors into a delicious stew. This is another great recipe from the BHG Slow Cooker Recipes book.
Provided by Geema
Categories Stew
Time 9h15m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- Place the meat, onion, turnips and carrots in the crock pot.
- Stir in the broth, beer, barley and all seasonings.
- Cover and cook on low for 8-10 hours.
- Stir in the parsley before serving.
Nutrition Facts : Calories 469.7, Fat 11.2, SaturatedFat 4, Cholesterol 122.4, Sodium 1538.2, Carbohydrate 38.8, Fiber 7.7, Sugar 5.1, Protein 46.5
SLOW COOKER LAMB SHOULDER
Tender, juicy and picture perfect, Slow Cooker Lamb Shoulder is ready for your ordinary Sunday dinner or special holiday meal.
Provided by Foodtastic Mom
Categories Main Course
Number Of Ingredients 12
Steps:
- First, carefully trim off any large areas of fat from the lamb shoulder and discard.
- Drain the can of quartered artichoke hearts and place them in the bottom of the slow cooker insert.
- Place the lamb shoulder on top of the artichokes and season the shoulder with the salt and pepper.
- In a 4-cup glass measuring cup, microwave the butter for about 50 seconds, or until melted.
- Whisk in the 2 tablespoons of flour. Microwave for one minute and whisk. Microwave again for one minute, whisk again. Then microwave for a third minute and whisk one final time. This is your roux to help thicken the cooking liquid. You don't want to microwave it for 3 minutes all at once because the butter and flour will burn.
- Into the microwave roux, whisk in the lemon juice and apricot nectar.
- Stir in the capers and thyme. Pour the liquid over the lamb shoulder and top the lamb with the lemon slices and rosemary.
- Cover and cook on LOW heat for 8 - 10 hours, or until the lamb is fall-apart tender. Serve immediately with mashed potatoes or orzo pasta.
- Follow the instructions in the post if you'd like to make this lamb shoulder one day in advance.
CROCK POT APRICOT LAMB
Nice quick meal for two in the crock pot, although can be scaled up easily. Serve with seasonal vegetables or a salad.
Provided by Peter J
Categories Lamb/Sheep
Time 6h15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Lightly coat crock pot with olive oil, or use olive oil spray to prevent sticking.
- Dissolve chicken stock cube in hot water in a bowl.
- Add apricot nectar, orange juice, orange zest, star anise and pepper to bowl and mix well.
- Place lamb in crock pot and cover with mixture.
- Cook for 5-6 hours on low.
- Near end of cooking remove lid, sprinkle flour into sauce and mix well for a few minutes until thickened.
Nutrition Facts : Calories 847.5, Fat 59, SaturatedFat 24.4, Cholesterol 180.3, Sodium 728.4, Carbohydrate 34.1, Fiber 4.5, Sugar 17.3, Protein 44.5
CROCK POT CURRIED LAMB AND RISOTTO
The lamb is fork tender and almost melts into the soft spicy rice. I love mango chutney and it's perfect to serve with this easy and delicious dish.
Provided by Geema
Categories Curries
Time 8h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Trim any fat from the roast.
- In a large skillet brown roast on all sides in the hot oil.
- In a 4 quart slow cooker, combine juice, uncooked rice, curry powder and salt.
- Add the carrots and place the roast on top.
- Cover and cook on low heat for 8-9 hours.
- Add the green pepper to cooker.
- Cover and let stand 5-10 minutes.
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