Five Ingredients or Less Slow Cooker Cookbook

Five Ingredients or Less Slow Cooker Cookbook

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The easiest slow cooker recipes ever by the best-selling author of Make It Fast, Cook It SlowStephanie O’Dea, New York Times best-selling author of Make It Fast, Cook It Slow and 365 Slow Cooker Suppers, is back with her easiest assortment of recipes ever in Five Ingredients or Less Slow Cooker Cookbook. Just because these recipes are a breeze to throw together doesn’t mean they’re lacking in flavor or creativity. O’Dea knows how to make standard slow-cooker fare delectable, with recipes like Pulled Pork Jalapeño Dip, Pureed Pumpkin Soup, and Cornbread Casserole, while also providing plenty of unexpected slow-cooker dishes like Ginger Glazed Mahi Mahi, Artichoke Angel Hair Pasta, Flan, and Cheesecake. There is also a whole chapter for vegetarian meals, as well as gluten-free options for every recipe in the book. And she does it all with five ingredients or less!

From the Publisher

Apricot-Braised Lamb Chops from Five Ingredients or Less Slow Cooker Cookbook

Serves 4

Directions

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 Verdict

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.

Ingredients

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

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