Jason King
AmyHuangSlow Cooker Sunday: Honey Soy Lamb Chops
September 4th 2011 21:00
Many thanks go to the Women's Weekly Slow Cooker Book yet again for the base recipe on this one. Originally I was either going to cook slow cooked Osso Bucco or Beef Cheeks but realised I did not have enough time.
My flatmate keeps thinking I am trying to fatten her up but I just love the cooking smells of Sunday and this was the ideal meal for it. It is is so simple - quite affordable, quick to prepare and get cooking so I could keep on doing numerous domestic things.
The flavours are Asian inspired and I did not use the salt reduced soy - I went a dark soy instead and found it delicious.
YOU WILL NEED:
1/4 cup of soy sauce
1/4 cup of honey
3 crushed garlic cloves
1 teaspoon of sesame oil
2 red onions cut into thick wedges
Between 4 and 6 lamb forequarter chops (depending on how many people you are feeding)
5 sprigs of Rosemary
15g of melted butter
1 TBLSP of plain flour
Roast vegetables to serve - I used Kipfler potatoes, carrots and then nuked some peas
YOU WILL NEED TO:
1) Combine soy, honey, garlic and oil in a small jug
2) Line the base of your slow cooker with the onion
3) Top with the lamb
4) Pour the sauce mixture over the top of the meat
5) Line the top with sprigs of rosemary
6) Cook on low for 6hrs - after 5hrs and 15mins - put your veggies in the oven on 180degrees (tossed in olive oil and herbs of your choice of course)
7) Discard the rosemary, remove the lamb from sauce and cover in foil to keep warm
8) Combine the butter and flour in a small bowl - stir into the cooker and crank it to high - cover and leave for 20mins - this should thicken it enough
9) Serve it and cover the meat with the sauce
10) Await compliments and ooh ahhs
8)
My flatmate keeps thinking I am trying to fatten her up but I just love the cooking smells of Sunday and this was the ideal meal for it. It is is so simple - quite affordable, quick to prepare and get cooking so I could keep on doing numerous domestic things.
The flavours are Asian inspired and I did not use the salt reduced soy - I went a dark soy instead and found it delicious.
YOU WILL NEED:
1/4 cup of soy sauce
1/4 cup of honey
3 crushed garlic cloves
1 teaspoon of sesame oil
2 red onions cut into thick wedges
Between 4 and 6 lamb forequarter chops (depending on how many people you are feeding)
15g of melted butter
1 TBLSP of plain flour
Roast vegetables to serve - I used Kipfler potatoes, carrots and then nuked some peas
YOU WILL NEED TO:
1) Combine soy, honey, garlic and oil in a small jug
2) Line the base of your slow cooker with the onion
3) Top with the lamb
4) Pour the sauce mixture over the top of the meat
5) Line the top with sprigs of rosemary
6) Cook on low for 6hrs - after 5hrs and 15mins - put your veggies in the oven on 180degrees (tossed in olive oil and herbs of your choice of course)
7) Discard the rosemary, remove the lamb from sauce and cover in foil to keep warm
8) Combine the butter and flour in a small bowl - stir into the cooker and crank it to high - cover and leave for 20mins - this should thicken it enough
9) Serve it and cover the meat with the sauce
10) Await compliments and ooh ahhs
8)
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