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From the Publisher
Apricot-Braised Lamb Chops from Five Ingredients or Less Slow Cooker Cookbook
Use a 4-quart slow cooker. Place the lamb chops in the insert. In a small mixing bowl, combine the apricots, chopped garlic, and mustard. Spread this sauce on all sides of the chops using a large spoon. Pour in the red wine.
Cover and cook on Low for 7 to 8 hours or on High for about 5 hours.
The spicy Dijon mustard mixed with the burst of sweetness from the apricots work so well together in this lamb dish. If you can’t find lamb chops in the store, feel free to use this sauce on a leg of lamb or with lamb stew meat. If you’d prefer not to cook with wine, you can substitute grape juice. Serve with potatoes and a green vegetable.
4 pounds lamb chops
2 cups dried apricots, chopped
4 garlic cloves, chopped
3 tablespoons Dijon mustard
1 cup red wine
Five Ingredients or Less Slow Cooker Cookbook