Slow Cook Moroccan Lamb Chops
February 20, 2015
Who needs to eat lamb chops where the fat is chewy, and the meat difficult to get off the bone? Certainly not people with digestive problems – that’s for sure. Rare cooked lamb may look pretty, but it’s not going to be doing any good for your digestion, and then there’s the risk of parasites still alive and waiting to invade your gut.
This dish takes advantage of the slow cooking of bones in order to extract goodness that you would never normally get from quick cooked lamb chops. It’s a Paleo dish, it’s GAPS, and it is really tasty.
4 lamb chops
1 HP tbsp Cinammon
1 HP tbsp Paprika
1 tsp Turmeric
half tsp Cloves, or 4 cloves
2 HP tbsp Stock
1 Carton Passata
Turn your electric slow cooker to high. Dice an Onion and place that into your pot with the other 25g of butter.
Pre heat a frying pan, and melt 25g of butter. Then place your lamb chops and sear both sides – about a minute on both. Transfer to the pot.
Add all other ingredients, and stir.
Keep on high for three hours, then turn to low for a further two hours. Stir occasionally.