Slow Cooked Lamb Chops with Garlic and Herbs
Equipment
- Slow Cooker
Ingredients
- 1 kg Lamb Forequarter Chops
- 1 Tbsp. Olive Oil
- 100 g Carrots
- 50 g Celery
- 2 Garlic (Fresh Clove)
- ½ Lupin Mash or Low Carb Potatoes
- ½ tsp. Rosemary (Dried)
- ½ tsp. Mint (Dried)
Instructions
- Brown the chops in a large frying pan until golden brown*
- Place into a slow cooker.
- Peel and chop the carrots into chunks.
- Slice the celery.
- Cut the onion into wedges.
- Crush the garlic.
- Add the vegetables to the slow cooker.
- Add the tin tomatoes, rosemary, mint, garlic and 1 cup of water to a large bowl and mix well to combine.
- Pour over the lamb and vegetables.
- Cook on low for 8 hours or on high for 5 hours.
- Make the lupin mash by following the pkt directions. Add salt and pepper to taste and a knob of butter.
Notes
If you are not a fan of lupin mash, substitute for low carb spuds. If you have a multi cooker, fry off the lamb in the cooker to save on clean up.
Nutrition
Serving: 1 serve | Calories: 2082kcal | Carbohydrates: 4g | Protein: 66g | Fat: 51g
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Disclaimer: Every recipe here gets cooked and tested in our own kitchens by Leigh and Kerry, on the same limited spoons as you. You can read more about how we create and test recipes if you’re curious. We’re cooks, not clinicians, so none of this is medical or dietary advice. A GP or Accredited Practising Dietitian can tailor food to you, and our health and sourcing policy explains where we stand. Check labels for allergens, because your pantry is not our pantry.
