"Corned" Lamb ChopsServings: 4by Rene Astudillo112 recipes>
Next to bacon, corned beef is my favorite breakfast item to go with my eggs and coffee. It is a popular menu item at diners and coffee shops that serve breakfast. But what other kind of meat can we substitute for corned beef? How about "corned" lamb chops? That's right. I was pleasantly surprised when I experimented on using slow-cooked lamb chops to make my "corned beef." It's a long, two-step process, but worth the effort that rewards you with a sumptuous breakfast ( or lunch, or dinner).
- 1 lb. lamb chops (about 4-5 pieces)
- 1 small onion, chopped
- 1/4 cup green onions, chopped
- 6 cloves garlic, peeled and crushed
- 1/2 cup beef stock
- 1 tsp, sea salt
- 1/2 tsp paprika
- Ground black pepper to taste
- 1 small tomato, chopped
- 2 tbsps Olive oil
- 1/3 cup, dried raisins
- 3 small potatoes, boiled and sliced in half
- 6 brussel sprouts, washed, boiled and sliced in half
- 2-3 cherry tomatoes and some parsley leaves for garnish
- Season lamb chops with sea salt and pepper to taste.
- Place half of the onions at the bottom of a slow cooker.
- Place lamb on top of the onions and sprinkle with paprika.
- Add 1/2 of the garlic over the lamb.
- Add beef stock. Cook for 6-8 hours.
- When the lamb chops are done, let cool before shredding them, discarding the bones.
- In a large wok, heat Olive oil over medium-high heat.
- Add garlic and saute till golden brown.
- Add the rest of the onions plus the green onions until they become fragrant.
- Add tomatoes and cook for another minute.
- Add shredded lamb and stir-fry for 3-5 minutes, adding some water (or beef stock) if needed to prevent the mixture from going dry.
- Add raisins
- Turn off heat and transfer to a serving plate.
- Serve with potatoes and brussel sprouts.
- Garnish with cherry tomatoes and parsley leaves.
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