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- 1 cup chopped onion (1 large)
- 1/2 cup chopped carrot (1 medium)
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 6 lamb shoulder chops, about 3/4-inch thick (8 ounces each)
- 1 cup reduced-sodium chicken broth
- 1/4 cup dry sherry
- 2 bay leaves
- 1/2 teaspoon salt
- 1/4 teaspoon cracked black pepper
- 1/8 teaspoon ground cloves
- 1 recipe Spanish Chard (optional)
1. In a 4 to 5-quart slow cooker combine onion, carrot, and garlic.
2. In a very large skillet heat oil over medium-high heat. Add lamb chops, half at a time, to skillet; cook each chop until brown on both sides. Place chops in slow cooker. Add broth, sherry, bay leaves, salt, pepper, and cloves.
3. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Transfer chops to a serving platter; cover with foil to keep warm.
4. For sauce, discard bay leaves from mixture in slow cooker. Transfer vegetable mixture and cooking liquid to a 4-cup glass measure; skim off fat. Using an immersion blender, process vegetables and cooking liquid until smooth. (Or cool mixture slightly; place mixture in a blender. Cover and blend until smooth.)
5. To serve, spoon sauce over chops.* If desired, serve with Spanish Chard.
- Watch out for small bones when you eat lamb shoulder chops.
- Servings Per Recipe 6,
- cal. (kcal) 435,
- Fat, total (g) 31,
- chol. (mg) 117,
- sat. fat (g) 12,
- carb. (g) 5,
- Monosaturated fat (g) 13,
- Polyunsaturated fat (g) 3,
- fiber (g) 1,
- sugar (g) 2,
- pro. (g) 30,
- vit. A (IU) 1652,
- vit. C (mg) 3,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 9,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 28,
- Cobalamin (Vit. B12) (µg) 3,
- sodium (mg) 404,
- Potassium (mg) 480,
- calcium (mg) 40,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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