With a slow-cooker, life is so much easier. It’s beyond satisfying to lift that lid and be greeted by meat so soft it literally melts. Okay, maybe not quite literally. Nevertheless, this lamb – heady with freshly ground spices – is a wonderful contrast to the crisp and sweet salad.
Speaking of salads, am I the only one who thinks they look so much more appealing in a classy bowl? This one (actually a trifle dish!) is thanks to my wonderful cousin. The “matchsticks” I specify for the carrot and apple is just my preferred shape – I use a V-slicer (similar to a mandolin) with the smallest, julienne-type attachment.
This recipe can be gluten-free, grain-free, and egg-free.
Serves 4
Preparation time: 30 minutes
Cooking time: 4 hours
Ingredients:
Lamb:
– 1 Tablespoon coriander seeds
– 1 teaspoon cumin seeds
– 1 teaspoon fennel seeds
– 2 teaspoons paprika
– 1 teaspoon cinnamon
– good grinding black pepper
– 2 bay leaves
– 8 lamb chops (approximately 1.5 kilograms)
Salad:
– 250 grams red cabbage, finely sliced
– 1 stalk celery, sliced
– 1 carrot, peeled and cut into small matchsticks
– 1 red apple, cut into small matchsticks
– 1 Tablespoon apple cider vinegar
– 50 grams feta cheese
– handful pecans
– freshly made mustard, to serve
Method:
1. Crush the coriander, cumin, and fennel in a mortar and pestle until powdery. With the remaining spices, rub onto the lamb chops arranged in a slow cooker. Cover and cook on high heat for 3 1/2 – 4 hours, or until falling off the bone.
2. Meanwhile, prepare the salad by tossing together all ingredients (except feta and pecans) in a serving bowl. Crumble over the feta and pecans.
3. To serve, plate up the cooked lamb chops with salad and mustard. Make sure you use some of the remaining cooking liquid in your slow cooker to drizzle over the lamb! Enjoy 🙂
