This is one of those meals that I make on the days that I am working… it sits on the kitchen counter, quite happily cooking by itself all day, and by the time I come home, exhausted and tired, all I have to do is make whatever accompaniments I am planning on serving with it.
Because this was being cooked all day, I didn’t use any of my lacto-fermented sauerkraut in this dish – there didn’t really seem much point – the long, slow cooking would have destroyed any of the beneficial bacteria. Instead, I used a good-quality canned sauerkraut that contained only cabbage, salt and water. If using bought “kraut”, make sure you read the labels…
The long slow-cooking makes the lamb “falling off the bone tender”, and the sauerkraut takes on a lovely meaty flavour from the lamb that is cooked above it.
Slowcooker Lamb Chops with Sauerkraut
- 8 lamb chops
- 1 tsp coconut oil
- 2 leeks
- 675g sauerkraut (aprox 3 cups). Try to use one that does not contain anything other than cabbage, salt and water, maybe with a few spices. There is no need to use a lacto-fermented kraut unless you want to.
- 3 cloves garlic
- 1½ tsp caraway seed
- ½ tsp thyme
- freshly ground black pepper to taste
- 2 apples – cored and sliced
- ¾ cup homemade bone broth
Heat the oil in a heavy skillet over a medium-high heat. Add the lamb chops in batches and briefly brown on both sides. Set each batch aside while you brown the next one. It is important that you do not overcrowd the pan during this step or the chops will not brown.
Trim the leeks and wash well. Cut off the tough green tops and the root end then slice down the middle lengthwise. Now cut across into ½ inch sections. Place in a bowl of water and wash well, then drain. Leeks contain a lot of grit and dirt, so it is important that you wash them well.
Place the leeks in the bottom of the slow cooker. Add the sauerkraut, apples , garlic, caraway seeds and thyme. Season well with black pepper and mix everything together.
Pour over the bone broth.
Top the veggies with the lamb. You may need to make more than one layer.
Cover and cook on low for 7-8 hours until the meat is tender.
Serve with the veggies of your choice. I used a kabocha squash puree.