Recipe Instructions:
Five ingredients
8 small lamb forequarter chops (1.6kg)
3 large red onions (900g)
¼ cup (60ml) salt-reduced soy sauce
¼ cup (90g) honey
100 grams baby kale
Staples
¼ cup (60ml) olive oil
1 tablespoon red wine vinegar
salt and pepper
Method
Honey soy lamb chops
1 Trim chops to remove excess fat. Cut 2 onions into thick wedges.
2 Combine soy sauce, honey and 1 tablespoon of the oil in a small jug.
3 Heat a 5-litre (20-cup) slow cooker on LOW. Place onion wedges in cooker; top with lamb and soy sauce mixture. Cook, covered, for 6 hours.
4 Remove lamb and onion from slow cooker; cover to keep warm. Skim fat from liquid. Adjust setting to 'reduce' (HIGH); cook liquid, uncovered, for 15 minutes or until slightly sticky. Strain sauce through a fine sieve into a medium jug.
5 To make salad, combine remaining oil and vinegar in a large bowl. Thinly slice remaining red onion. Add onion and kale to bowl with dressing; season and toss gently.
6 Serve lamb and onion with sauce and salad.
Notes
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.
