This is just the perfect thing to throw together during these busy times ahead. Throw some cheap lamb chops in the slow cooker, slice up some salad ingredients and put it all together into Lebanese bread, a tortilla or even on a bread roll, and you’ve got lunch or dinner made.
I don’t really like to eat these lamb shoulder chops any other way. They’re fiddly to eat, trying to slice the meat away from the bone and usually very fatty but cooked in the slow cooker, either this way or in a savoury tomato stew or with Indian flavours, the meat just falls off the bone and is very tender. Using a slow cooker in summer also eliminates the oven being on and heating up the whole kitchen. They’re also cheaper to run than an oven.
Ingredients
- 3-4 lamb shoulder chops
- 2-3 garlic cloves, finely chopped
- salt
- 2 tbs extra virgin olive oil
- 1 tbs dried oregano
- 2 tbs lemon juice
Instructions
- Salad of your choice, eg lettuce, tomato, cucumber, onion, sprouts, mushrooms, capsicum (red peppers) etc
- Sauces, eg tomato (ketchup), Barbecue, Greek yoghurt
- Dips, chutneys or relishes (I used a spinach and feta dip as well as Greek yoghurt and a Cranberry & Onion relish)
- Grated cheese
- Lebanese breads (or any other bread of your choice)
- Combine lamb chops and seasoning and place into a slow cooker. Cook on slow until cooked (approx 3 hours) or fast (approx 1.5 hours).
- Take meat off the bone and place with salad ingredients, sauces and relishes into Lebanese bread.
- Roll and wrap in cling film for easy eating. (Wrap can be toasted in a sandwich press. If I do this, I wrap in aluminium foil.)
