Lamb is not only an excellent source of high quality protein, but it’s also a good source of iron and B vitamins. And lamb provides about 45 percent of the daily requirement for zinc, essential for growth, healing, and a healthy immune system. (Plus the zinc and iron found in lamb are easily absorbed by the body.) Half the fat in lamb is unsaturated, and most of that is monounsaturated — the same kind found in olive oil and so prominent in the Mediterranean diet. The loin chop is the leanest, and in this recipe, the slow cooker blends the flavors of the onion and fresh herbs beautifully with the rich taste of the meat. This dish also has a lovely finishing kick of balsamic vinegar.
1 large yellow onion, sliced and separated into rings
2 tablespoons (30 ml) balsamic vinegar
2 tablespoons (30 ml) chicken broth or water
1 tablespoon (14 g) unsalted butter, melted
1 tablespoon (11 g) Dijon mustard
2 cloves garlic, minced
1 tablespoon (1.7 g) minced fresh rosemary (or 1 teaspoon dried)
1 tablespoon (2.4 g) minced fresh thyme (or 1 teaspoon dried)
1 ⁄2 teaspoon dried oregano
1 ⁄2 teaspoon each salt and freshly ground pepper
8 loin lamb chops
Fresh mint leaves, for garnish (optional)
Layer the onion rings in the bottom of the slow cooker. Pour the vinegar, broth, and butter over all. In a small bowl, combine the mustard, garlic, rosemary, thyme, oregano, salt, and pepper and stir to combine. Rub the mixture evenly over the lamb chops and lay the chops over the onions. Cover and cook on low for 4 to 6 hours, until the lamb is cooked to the desired doneness. Remove the chops and stir the onions and juices before serving. Garnish with the mint, if using.