Name: Honey soy lamb chops
Prep time: 15 min
Cook time: 395 min
Total time: 410 min
Yield: 6
Ingredients: 1/4 cup (60ml) salt-reduced soy sauce; 1/4 cup (90g) honey; 3 clove garlic, crushed; 1 teaspoon sesame oil; 2 large red onions (600g), cut into thick wedges; 6 lamb forequarter chops (1.2kg); 6 sprigs fresh rosemary; 15 gram (½ ounce) butter, melted; 1 tablespoon plain (all-purpose) flour

Honey soy lamb chops

Serves 6

Prep

15M

Cook

6H 35M

Total

6H 50M

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Ingredients

1/4 cup (60ml) salt-reduced soy sauce

1/4 cup (90g) honey

3 clove garlic, crushed

1 teaspoon sesame oil

2 large red onions (600g), cut into thick wedges

6 lamb forequarter chops (1.2kg)

6 sprigs fresh rosemary

15 gram (½ ounce) butter, melted

1 tablespoon plain (all-purpose) flour

Method

1.Combine sauce, honey, garlic and oil in small jug.

2.Place onion in 4.5-litre (18-cup) slow cooker; top with lamb, soy sauce mixture and rosemary. Cook, covered, on low, 6 hours.

3.Discard rosemary, remove lamb from cooker; cover to keep warm.

4.Combine butter and flour in small bowl; stir into cooker. Cook, covered, on high, about 25 minutes or until sauce thickens; season to taste. Strain sauce through fine sieve into medium heatproof jug; discard onion.

5.Serve lamb drizzled with sauce.

Chops are suitable to freeze at the end of step 3. However, to make the sauce, the onion and pan juices need to be frozen separately to the meat; reheat in saucepan before starting at step 4.
Note

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