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
