Slow Cooked Lamb Forequarter chops

[Halex]

From SBS website
Loved by all

Ingredients
lamb forequarter pieces
potatoes, peeled and halved if large
salt and freshly ground black pepper
olive oil
rosemary leaves
oregano leaves
whole unpeeled garlic cloves
lemon juice
250 ml (1 cup) water, found this to be too much water, poured 1/2 out during cooking
 

Place the lamb in a roasting pan. Push the potato in and around meat. Season with the salt and pepper, then drizzle generously with the olive oil. Scatter over the herbs and garlic, then squeeze lemon juice over the meat and add the water. Cover and seal tightly with foil. Roast for 5 hours at 150.

 

[Wonder]

This sounds good Hally and we still have lamb chops left over from our full lamb. We really aren't a chop family and no-one has been overly happy with the last few recipes I've tried to use them up so might try this one. Did you cook it in the oven or slow cooker?

[judydawn]

Have you tried an Irish Stew with the forequarter chops Wonder - they work well in that.

Your recipe sounds nice Hally, I'd do it in the SC so did wonder myself how you cooked it.

[Wonder]

I have Judy, I think it's more the thought of bones rather than the taste of the dishes. I'm a bit the same with bones so I guess I can't blame them but it is a bit frustrating.

[jo_nz]

Hally, you must be a mind-reader.  I got some chops out this morning but no inspiration about what to do with them.  Thanks!
I'm also going to be testing out the slow cooker function of my oven... 

[Halex]

I cooked them in my oven on conventional at 150 for 5 hours, i removed all the fat, they wete delicious & fell off the bone

Not keen on the chops either, but they come with the whole lamb & we cant wait to have them again

 

[judydawn]

I've always spoilt my family with forequarter chops Wonder. I cook them then remove all the meat and fat from the bones, refrigerate the cooking liquid until I can remove the layer of fat that will set (I do this the day before serving the meal) then add the meat back and thicken the gravy. I am not a fan of forequarter chops and would never cook them on a BBQ but I find this works for me.  I used to buy whole sides of lamb so had to use them up somehow but I haven't bought them for ages. In the early years when money was short I used to braise them on the stovetop with onions and the resulting meal, once defatted and boned, was simple but delicious.

[obbie]

love lamb chops

[CreamPuff63]

Me too, it's my favourite cut

[Halex]

Hally, you must be a mind-reader.  I got some chops out this morning but no inspiration about what to do with them.  Thanks!
I'm also going to be testing out the slow cooker function of my oven... 

So hanging out to see what you thought

[jo_nz]

Well Dh asked if we can have it again tonight.... 
Yum!

[Halex]

They are surprisingly very good, on our menu plan for next week

 

[jo_nz]

We have some more chops in the freezer, so I will be making it again next week too.  (NOT tonight, as requested, because we are going out with friends, so I get a night off  )
This second pack in the freezer has a couple of extra chops so DH will be very happy when we do have it.

[Wonder]

Judy, I might have to go to the extra trouble like you used to do. We have them from buying a full lamb but I think we might only have loin chops left now will have to have a good look in the freezer.

[judydawn]

It means more work for you Wonder but I think it's worth it, especially if you have them only because you buy sides of lamb.  Not many buy forequarter chops by choice for this very reason.