Grass-fed lamb is a real treat in our house. We’re partial to the flavor of grassfed meats anyway. But because we’ve been buying local and grassfed since 2002, we can easily tell the difference between corn-fed and grassfed meats after just a bite or two. Grassfed is, hands-down, absolutely delicious! When it comes to grassfed lamb, though . . . well, the flavor is just a-m-a-z-i-n-g!
Our favorite way to have lamb chops is in the slow cooker. By the way, have you read my post about choosing a safe, non-toxic, lead-free slow cooker? I rely on my slow cooker a lot. I mean, A LOT — at least once, often twice, a week. It’s especially helpful on those days when we head out in the morning and don’t expect to be home again until dinner time. (Who decided to call it HOMEschooling anyway — we’re always on the go!)
The night before I plan for us to have lamb chops for dinner, I marinate them in the fridge overnight. In the morning, I place the lamb chops in the slow cooker (marinade and all!) and I add kale, spinach, or chard (depending on what we have on hand). I often throw in some cut up potatoes, carrots, and/or squash (again depending on what I have on hand). It’s such a relief to walk through the door and smell a hot, delicious dinner that’s ready and waiting for us after a long, busy day!
Here’s my standard, easy-peasy recipe for spicy lamb chops. The quantities listed below are for for ten large lamb chops (remember, there are eight of us!), each weighing approximately half a pound. You may have to adjust this recipe for quantity of lamb chops and/or your palate’s preferred level of spicy heat. 😉
In a glass container place:
- ten 1/2 lb lamb chops
- juice of two lemons
- 2 T organic cumin powder
- 2 T organic coriander powder
- 1 T organic ground cayenne pepper
- 1 T organic garam masala
- 1 T fresh diced turmeric (or 1/2T organic turmeric powder)
- 1/2 T sea salt
- 1 T coarse-ground organic black pepper
- 8 garlic cloves, diced
- one 5-inch piece of ginger, diced
Stir everything up. Marinate in the fridge overnight. In the morning, place the lambs chops in the slow cooker. Layer cut-up veggies on top. Set your slow cooker for four hours on high. Serve over steamed basmati or quinoa, or with chewy-crispy naan. And enjoy your delicious falling-off-the-bone lamb chops!
Are there other veggie or spice combinations you’d suggest go well with lamb chops? Please share your favorites in the comments below! I’d love to try something new. 🙂