Lamb with Red Wine Vinegar
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 4 h. 35 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 4 large lamb chops (bone-in)
- 4 shallots (halved)
- 2 cups canned chickpeas (drained)
- 2 cups canned Kidney beans (drained)
- 3 cups vegetable stock
- ½ cup Red wine vinegar
- 2 sprigs thyme
- 2 sprigs oregano
- salt
- freshly ground peppers
Preparation steps
1.
Drizzle the olive oil over the lamb chops and season with salt and pepper.
2.
Heat a large frying pan over a moderate heat until hot. Seal the chops in the pan until golden on both sides.
3.
Remove from the pan and set to one side. Add the shallots to the pan and fry over a high heat until lightly charred.
4.
Transfer the shallots to a slow cooker. Add the chickpeas, kidney beans, stock, and vinegar. Position the chops on top and cover with a lid.
5.
Cook on a medium setting for 4 hours until the beans are tender and the lamb chops are cooked through.
6.
Season to taste and serve in bowls with a garnish of herbs.
