Ahhh today was such an amazing day 🙂 I took it easy, had fun in my kitchen and went for many long walks outside with my love and my doggy to enjoy the fresh cold September wind and the gorgeous sun that we had today. It’s not surprise anymore, the weather is getting colder and fall is officially here.
I had some lamb chops in my fridge and was out of ideas of what to do with them but after getting ton’s of great ideas from twitter and facebook, I deceided to create this oven slow cooked version that I know you will LOVE! I just finished eating it and I’m almost thinking going to get another plate. I served this “stew” like on a left over Basmati rice I had and it was amazing but feel free of eating it just like this or maybe with Quinoa? Hope you enjoy this recipe and have a great Sunday everyone
– INGREDIENTS –
6 from medium to small Lamb loin chops
1-2 teaspoons of margarine OR butter
2-3 big French Shallots (about 1 cup once they are cuts in cubes)
4 big Garlic Cloves, Crushed
2/3 cup of fresh fennel (the white part), cut in small cubes
4 medium Carrots, cut in big pieces
1 + 1/2 cup of small potatoes (cut each potatoes in 4 pieces)
1/2 cup of EXTRA LIGHT Tightly packed, dry Cottage Cheese****
For the Rub:
2 tablespoons of Olive Oil
2 teaspoons of whole Black Peppercorn, coarsely crushed
1 teaspoon of Fennel Seeds, coarsely crushed
1 teaspoon of dried Rosemary, crushed
1/4 teaspoon of Harissa
1/4 teaspoon of Tumeric
For the Juice:
1/2 cup of Red Wine
1 cup of Strained Tomatoes
2 teaspoons of Beef Bovril dissolve in 1/3 cup of water OR 1/3 cup of low sodium/low fat Beef Stock
**** I used a new cottage cheese that I found at the grocery that was dry/pressed and made with skim milk without salt. The taste is suppose to be bitter. The fat content of this cheese is better than anything I’ve seen so far in cottage cheese. It’s worth trying to find it in regular health stores or at Loblaws (that’s where I got it from)
1- Mix together all the spices for the RUB and literally rub it all on the lamb chops with your fingers then let it sit/marinate in the fridge for 1hour.
2- Pre-heat your oven at 300. On the stove, in a flat pan at medium/high heat gently grill the onions, fresh fennel cubes and garlic in the 2 teaspoons of margarine till they all change color (about 4 minutes). Reserve.
3- Sear the spices rubbed chops on each size in the pan before putting them in a dutch oven. Then add the oinions mixture on top of the meat an the cottage cheese bits.
4- Still in the flat pan on medium/high heat, grill the veggies all together till they get brownish on all sides (about 8 minutes) then put everything in the dutch oven.
5- Deglaze the pan with the red wine for 1 minute then add all the other ingredients of the JUICE and let simmer for another minute. Pour it on top of everything in the dutch oven, cover and place it in the pre-heated oven for 4-6hours
Serve it with some nice red wine and Enjoy!