How To make Lamb Chops with Orange Sauce in The Slow Cooker

Orange Chipotle Lamb Chops

Chef LaLa show you how to make a quick and easy Orange Chipotle Lamb Chops

Lamb leg in orange sauce| lamb in oven with orange sauce

Hi everyone welcome to my channel Riza pinay Vlog, this video i show you how to cook my way of cooking of lamb in oven

Recipe: Lamb Shanks with Blood Orange & Babel

We have an abundance of lamb and hogget from our farm the estate, which works really well as a slow-cooked dish at this time of year. Follow Estate Head Chef Alan Stewart's recipe for warming lamb cooked in Babylonstoren Babel and zingy blood orange.

I love using the shanks for this dish, but shoulder could work just as well, or you can do this with diced lamb, says Alan. Serve this simple braise with buttered greens such as kale or cavolo nero, or a salad of bitter Italian style leaves with blood orange dressing.

RECIPE
Serves 2

INGREDIENTS:

2 lamb shanks or 500g diced lamb
30ml rapeseed oil
1 brown onion
2 cloves garlic
Handful of fresh thyme
2 blood oranges
1 bottle Babylonstoren Babel red wine
5 juniper berries
5 black peppercorns
1ltr chicken stock

METHOD:

Pre-heat the oven to 140ºc.

- Add the oil to a deep heavy bottomed pan, over a medium heat.
- Once hot, colour the lamb shanks on all sides and the bottom. Remove from the pan.
- Peel and chop the onion and garlic.
- Add to pan and gently cook until brown and soft.
- Add thyme, juniper and black pepper.
- Cut 1 orange into eighths and add this to the pan, squeezing out the juice as you do.
- Pour in the bottle of Babel, bring to the boil and then add the venison shanks back in.
- Simmer for 2 minutes then add the chicken stock - all the meat should be submerged in the liquid. Bring this to a simmer, cover with a tight-fitting lid and place in the oven for 2.5hrs until the meat is soft and yielding.
- Remove from the oven, take out the meat and reduce the sauce by half on the stove.
- Return the shanks to the pan and finish with peeled segments of blood orange, the zest of one blood orange, some picked thyme leaves and a good sprinkle of sea salt.
- Serve with buttered kale or crushed Jerusalem artichokes.

SHOP OUR LAMB RANGE:

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Slow Cooker Lamb Chops with Artichokes

Emily Richards shares an amazing easy slow cooker recipe for Slow Cooker Lamb Chops with Artichokes. These crock pot lamb chops are a how to recipe for dinner that's sure to please.

Ingredients:
2 lb (1 kg) lamb shoulder blade chops (about 4)
1 Tbsp (15 mL) chopped fresh thyme
1/2 tsp (2 mL) each salt and pepper
1 Tbsp extra virgin olive oil
1 large onion, thinly sliced
1 cup (250 mL) dry white wine
1/4 cup (60 mL) butter, melted
2 Tbsp (30 mL) tomato paste
2 jars (6 oz/170 mL each) marinated artichokes, drained
1/2 cup (125 mL) peas

Method:
Sprinkle chops with thyme, salt and pepper; toss to coat evenly.
In non-stick skillet, heat oil over medium high heat; brown chops on both sides and place in slow cooker.
Sprinkle onion over top.
Whisk together wine, butter and tomato paste; pour into slow cooker.
Add artichokes.
Cover and cook on Low for 6 hours or on High for 3 hours until lamb is very tender.

Makes 4 to 6 servings.

Tip: If fresh thyme isn’t available you can use 2 tsp (10 mL) dried thyme.

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Cook This! With Shereen: Orange Asian Glazed Lamb Chops

Originally Published 04/18/2018 - On this episode of Cook This! with Shereen, Shereen grills lamb chops with a glaze that can be used on many different menu items.