I hope everyone had a fantastic Easter. I had a really relaxed day with my parents. I ran in the morning, went to a movie in the afternoon, and for dinner, we had some lamb chops.
Sunday is my day to cook in the house, and since Easter is of course on a Sunday, the lamb chop responsibility fell to me. I was a little nervous, like I always am when cooking meat, because there are those divisions in meat cooking times: cooked too little, cooked enough, and then burned and dried out.
So I resorted to my usual tactics: crock pot!
This recipe took me about 10 minutes to throw together, and it turned out very fragrant, moist, tender, and most importantly, delicious.
Ingredients:
6 lamb chops
Kirkland no salt seasoning
Garlic powder
Thyme
6 garlic cloves
4 Tbsp olive oil
1 lemon, zest and juice
Black pepper
Balsamic vinegar
2 shallots
1 onion
Directions:
Sprinkle no salt seasoning, garlic powder, and thyme on a plate and rub both sides of each lamb chop in the mixture. You might have to restock the spices on the plate several times to coat all the lamb chops.
Place seasoned lamb chops in a plastic bag or shallow dish and pour in oil, garlic cloves, lemon zest and juice, and some black pepper. Allow to marinade for several hours.
Cut the onion into sixths and place in the bottom of the crock pot. Lay lamb chops on top of the onions, pouring out as much of the marinade as you can into the crock pot. Pour a little balsamic vinegar into the bag or dish to collect any marinade remnants, and pour that over the lamb. Lastly, slice the shallots and place over the lamb chops.
Put the lid of the crock pot on, and turn it to low and allow to cook for about 6 hours. Leave the kitchen and enjoy your day!
Note: I highly recommend leaving the house while this cooks. The smell will drive you crazy, and you will want to eat it before it is done. From a food safety perspective, this worries me.
I hope you try this recipe and enjoy it.
