Ingredients
8 lamb loin chops (free range animal)
4 celery stalks
4 carrots
1 med sweet potato
1 salad (Red) onion
3 cloves garlic
2 sprigs rosemary
3 tomatoes
1tsp coconut oil
2 cups beef stock
1/2 tsp Celtic Sea Salt
Method
The initial stages of this recipe don't need to be followed if you're cooking it in the slow cooker.
Heat oil in a fry pan. Chop celery, carrot, sweet potato and onion and saute for about 4 minutes on medium eat. Chop and add tomatoes. Break fronds off rosemary (I just slide my hands down it, against the growth grain and they all come off) and stir into mixture.
Cook for a further 5 or so minutes and add the beef stock and sea salt. Let simmer for around five minutes.
That there is what the beef stock looks like before it is heated. Once it warms it liquifies. The gelatenous look is all of that wonderful bone stock! For those who didn't know, jelly (or jello for our American friends) is made from animal bones, and much like this stock, it's jelly when cool and liquid when heated.
Back to the recipe...
Once the vegetables have stoftened, transfer mix to a large oven proof dish.
That's not a ghost hovering over the photo, it's the steam coming up and blocking my iphones lense.
Place lamb chops over the top of the mix and cook covered in oven for around 20 minutes.
Remove dish from oven, turn, chops over and cook uncovered for a further 20 minutes.
Ok, yeah, that looks like I've ruined it, but it's supposed to look like that I promise!!
Honestly, it's delicious!! Enjoy :)
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