Crock Pot Moroccan Lamb Chops and Prunes
photo by I'mPat
- Ready In:
- 6hrs 30mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1 medium onion, finely chopped
- 1 tablespoon olive oil
- 4 shoulder lamb chops
- salt
- pepper
- 1 1⁄2 teaspoons gingerroot, freshly shaved
- 1⁄2 teaspoon ground cumin (I used 1 teaspoon because I love cumin!)
- 2 garlic cloves, minced
- 1 cinnamon stick
- 1 tablespoon cilantro, chopped
- 1 cup prune, pitted
- 2 tablespoons honey
- 1 1⁄2 tablespoons lime juice
- 2 tablespoons sesame seeds, toasted
directions
- In large frying pan, saute onion in olive oil until limp. Push to sides of pan.
- In same pan, brown chops well on both sides. Season with salt and pepper.
- Add ginger, cumin, garlic and cinnamon. Saute 1 minute. Transfer to crock pot.
- Deglaze pan with 2 tablespoons water (i.e., on high heat, add 2 tablespoons water and stir until most of the flavor-packed brown bits are dislodged). Add to pot.
- Scatter cilantro and prunes over lamb chops. Cover.
- Cook on low (200 degrees F) for 6 hours.
- Stir in honey and lime juice. Heat to serving temperature.
- Sprinkle with sesame seeds.
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Reviews
-
The lamb was fall of the bone tender (I used lamb forequarter chops - 6 for 3 of us though only 5 where eaten) and well thought I had pitted prunes but didn't so used soft dried apricots and as we are not big fans cilantro/coriander I used parsley but otherwise made to recipe and it was delicious. Thank you mersaydees, made for Aussie/Kiwi Recipe Swap #66 July 2012.
RECIPE SUBMITTED BY
mersaydees
Bloomington, Indiana