Slow cooker lamb forequarter chops with quinoa rice and vegetables on a cool Autumn day in Canberra. This is an easy recipe if you have a slow cooker and six hours to wait.
- Lamb forequarter chops
- Red quinoa
- White quinoa
- Chilli flakes
- Black whole peppercorns
- Worcestershire sauce
- French onion soup packet
- Red wine
- Put everything into the slow cooker and cook for 6 hours
- Plate up and garnish with basil and spring onions
- Shoot a photograph
- Aliquot into a containers for freezing for lunches
- Wash the dishes
- Write the recipe
- Blog (verb)
So YummyLummy.com is all about meals for one. For the most part, that means shortcuts, cheats and hacks. I like using frozen vegetables. The nutritional value may not be as good as farm fresh but frozen vegetables are healthful and convenient.
Lamb forequarter chops used to be cheap as chips but not anymore. I bought six chops and they cost me about $12. I remember when you could buy that much lamb for less than $5.
Here’s a YouTube video from my channel of what went into my slow cooker lamb forequarter chop meal.
It really is Autumn at the moment. The colours are bright and the weather is cool to cold. The leaves are falling all over the place and creating a mess of the paths around the place.
Lamb forequarter chops are amongst my favourite cuts of meat.