Recipe by Cindy Lynn
I only recently discovered lamb, but we found we love it. Here is my first attempt to 'create' my own dish using lamb chops. Hope you enjoy it as much as we did!
Top Review by TOOLBELT DIVA
Monday, July 07, 2003 Congratulations on your first attempt at creating a lamb recipe. You did well, in my opinion. The seasonings are well-matched, without being overpowering, particularly with curry. (People have a tendency to over-curry recipes). I loved the flavour of the meat and vegetables which all seemed to absorb the intent of the seasonings. At the end of 3 hours on high power, the meal was completely cooked. It was at this point that I added the asparagus, reduced the heat to "low-temp" and allowed further cooking for 30 minutes. Total 3-1/2 hrs cooking time was sufficient to produce a nice tasty meal. Initially, I wondered at the liquid quantities. I thought perhaps 1/4 cup each of soy sauce and water would dry out during the cooking process. I realized after the first 2 hours, the recipe did not want us to drown the meat, but just supply sufficient liquid to produce the necessary tenderizing/flavouring for the meat, and steam for the vegetables. Very clever combination; it worked. The potatoes and carrots were cooked to perfection, and the meat was not overdone, (which would have reduced lamb chops to lamb stew). There are a few important points I would like to draw to your attention, for next time. I do not understand the reasoning behind spraying the crockpot with cooking oil, unless it is to prevent food sticking. In my crockpot, I have never had a problem with food sticking, either to the bottom or the sides. At Step 2, the recipe asks us to brown the lamb chops on both sides, but does not indicate the browning method. To the uninitiated, it sounds as if the recipe is instructing us to brown, in the crockpot, after the Mazola spray . The recipe is not specific, but the suggestion here is: the Mazola spray is being used as the browning agent, in the crockpot. The recipe also does not tell us when to add the liquids....I assumed it to be after the meat, onion mixture, potatoes and carrots were in place. A browing pan (frypan) is not mentioned until Step 4 , after the lamb chops are placed in the bottom of the crockpot. Should the recipe also have asked us to add a bit of oil to the fry pan prior to browning of meat, and subsequently the onion mixture? (If not, then my mistake.) If so, then perhaps the list of ingredients should also include this oil. I felt compelled to add 1 Tbsp of olive oil to the fry pan prior to browning. As it happened, this was indeed required for the onion/garlic/curry browning stage. I was able to logically work out any ambiguities, but my concern is for new cooks. I believe that instructions require clarity in any recipe, so newbies are not disillusioned. The recipe deserves full marks for choice of ingredients, cooking style and ultimate flavour, but unfortunately, not for instruction. I must of necessity reduce the rating in accordance with my own conscience.
- 6 lamb chops
- 4 medium potatoes, peeled and quartered
- 3⁄4 lb fresh carrot, peeled and cut into 1 inch pieces
- 1 bunch fresh asparagus spear, cut to 4 to 6 inch lengths
- 1⁄4 cup onion, minced
- 1⁄4 cup sweet soy sauce
- 1⁄4 cup water
- 2 fresh garlic cloves, minced
- 2 bay leaves
- 1 teaspoon curry powder (or more to taste)
- salt (to taste)
- pepper (to taste)
Directions See How It's Made
- Spray crock pot with non-stick spray (I use Mazola No-stick).
- Brown lamb chops on both sides if desired.
- Place in bottom of crock pot.
- In fry pan used to brown lamb chops, cook onions and garlic, with curry powder, just until beginning to turn transparent.
- Transfer onions and garlic to crock pot, spreading evenly over lamb chops.
- Lay bay leaves on top.
- Arrange potato quarters evenly on top of previously arranged ingredients being sure they do not touch the sides of the crock pot.
- Arrange carrots over top; try to avoid leaving any potatoes exposed as they will tend to turn dark (You may need to add more carrots, depending on the size, to achieve this).
- Salt and pepper to taste.
- Cook on high for at least 3 hours, or Cook on low for at least 6 hours, or Cook on high, then reduce to low allowing 2 hours on low for each hour on high.
- When there is only an hour left of cooking time, place asparagus spears on top of all and sprinkle a little more curry powder on top.
- If you wish, you can add a tablespoon of butter on top of the asparagus.