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Thread: Lamb Chops with Barley, Cumin and Mint

  1. #1

    Join Date
    Oct 2003
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    Default Lamb Chops with Barley, Cumin and Mint

    6 lamb forequarter chops
    1 capsicum chopped
    1 cup barley
    1 cup OJ
    1 tsp orange rind
    2 cloves garlic
    1 brown onion chopped
    1 tbsp cumin
    4 cups chicken stock
    2 tsp worstershire sauce
    1/4 cup chopped mint
    salt & pepper

    Brown your chops. Put into slow cooker. In the same pan that you've fried your chops, add 1 tbsp onion and saute your onion and garlic. When the onion starts to change colour, add cumin and capsicum to release the fragrence. Add 1 cup stock to the fry pan and pour over the chops. Add the rest of the stock, barley, OJ, rind to the slow cooker. Leave on low for 6 hours. Add salt & pepper and worstershire sauce at the end and leave the lid off for last 30 minutes.

    Serve and put fresh mint over served dish.

    I served it over a potato and parsnip mash.

    I served this over

  2. #2

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    yum thanks

  3. #3

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    NOMS! I will be trying this one.

  4. #4

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    Dec 2005
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    and now I have a sudden urge to eat lamb chops

  5. #5
    feeb's Avatar
    feeb is offline Thankful for the kindness of my 2012 RAK making me Life member

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    ohh sounds yummmy!!!!!!!!

  6. #6

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    oooo, My sister was cooking similar the other day and she said it was fantastic. 4 fussy ppl in the house and it was polished off! Thanks for the recipe i'm gonna go shopping tomorrow!

  7. #7

    Join Date
    May 2004
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    Shepparton
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    Default

    How many serves is this (I assume 6?)?


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