Mel's Slow-cooked Lamb Shoulder Chops - Bio-Alai Friendly
Mar 20, 2024Lamb shoulder chops are big and meaty and fatty, with plenty of connective tissue that requires slow-cooking to create deliciously juicy and tender chops. Mid-week you can simply take 5 minutes to put these on in the morning and come home to a succulent dinner, with a side of either a nice salad with homemade dressing, or sauteed veggies with lemon and garlic. Make an extra chop for lunch tomorrow, paired with some leftover salad or vegetables. Easy, nutritious and delicious. Remember, we want to cook once and eat twice to make life more simple on the protocol and in life. If you don't have a slow cooker, (like Meaghan) be patient we are refining the timing and will include as soon as it's perfected.
We use one chop per person in our family, which is plenty with vegetables or salad. Add an extra for lunch tomorrow.
This recipe is Bio-Alai protocol friendly and ideal when you're in need of some nourishing comfort food. We don't eat fermented foods in the therapeutic stage, as they can cause further dysbiosis, so the capers are delicious to include when you are on the maintenance stage, and have successfully added them back into your regular eating.
BIO-ALAI FRIENDLY - Therapeutic Stage
Prep Time: 5 minutes
Cook Time: 6 hours
Serves: 4
Ingredients
- 4 lamb shoulder chops
- 1 onion or 2 leeks
- 1 head of garlic
- 1 sprig of rosemary
- 1 handful of thyme
- Proper salt *
- Pepper
- 1 tblspn quality capers (in maintenance stage only)
Directions
- Chop onion roughly (or leek into quarters - crosswise) and chuck in the bottom of the slow cooker. Cut the head of garlic sideways and add to the onion. This creates a nice layer for the chops to sit on while cooking. Add half the rosemary and thyme to the onion and garlic.
- Place the chops on top, doing two layers if big chops.
- Sprinkle generously with proper salt and pepper. When you're on the maintenance stage or in the longer term, adding some capers at this point is a tasty addition.
- Place the rest of the rosemary and thyme on top of the chops.
- Turn the slow cooker on to low for 6 hours. Cover, and enjoy the aroma!
- Optional step: when you’re ready to eat the chops, you can grill them for 1 - 2 minutes to make the fat crispy and brown. Or just rip into them, they are delicious either way.
Make sure you include the slow-cooked onion and garlic on your plate with the chops, and you can also use some of the cooking juices as a gravy. Yum! (You may want to scoop some of the extra fat off the top of the juices before serving.)
*Proper salt: by proper salt I mean real salt, that hasn’t had aluminium added as an anti-caking agent. All table salt has this added, and we know aluminium is toxic to our health, particularly that of the brain. It’s a very easy thing to swap out if you are using table salt. There are many rock salt options on the market. And your body won’t be then needing to spend its good nutrients on removing this toxin from the body. Proper salt also tastes better and stronger.
Enjoy
Meaghan and Mel xx
Come on the journey to vitality with us, learn more about weĀ can help you here.Ā If you have any questions or would like some more information, please reach out to meĀ here,Ā weā€™ll be happy to help.
We look forward to the opportunity of working with you so you have the vitality to live your happiest and most fulfilled life.
Meaghan and Mel xx
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