Slam Chops and Powerkraut

With six weeks of school behind us, cooler weather snuck it's way back into Reno.  The last pool play dates were had, and the summer is succumbing to the seduction of fall. Our family moved here in 2005 and this summer has been the mildest and shortest we have seen. With hopes of garden grandeur dashed, I decided to embrace the coming of fall with this one-pot meal. The recipe comes form 'The Healthiest Meals on Earth' written by  best selling author Johnny Bowden.  I found this book at Costco, and I've really enjoyed it.

Ok... Drum roll please...

The meal is lamb chops with sauerkraut and a side dish of stemmed broccoli tossed with almonds.
Lamb is a staple in countries throughout the world, especially in the middle east.  Technically, the term "lamb" is reserved for meat of a domestic sheep a less than one year in age (older sheep are called either hogged or mutton). Lamb is great source of protein; one 4-ounce loin chop has 27g.  It has half the saturated fat of beef with the other half monounsaturated - the same kind of healthy fat you find in olive oil.

Lamb Chops and Sauerkraut

Ingredients

6-8 small loin or rib lamb chops, 1/2 inch thick (loin chops are less fatty than rib chops)
1 teaspoon almond oil
2 medium leeks
3 cups of sauerkraut drained
3/4 cup low sodium chicken broth
1/8 teaspoon garlic powder
1 1/2 teaspoon of caraway seeds
1/2 teaspoon of thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2 apples, cores and sliced


Prep time 15 minutes
Cook time 4 hours (on high); 6-7 hours (on low)

Trim all of the visible fat off the edges on the lamb.

In a skillet, heat oil over medium heat. carefully pour or wipe excess oil from the pan.  Briefly sear each side of the lamb and set aside.

Cut most of the tough greens off the tops and about 1/2 inch of the bulb off the bottom of the leeks. Slice the leeks lengthwise down the middles and cut them in 1-inch sections.  Immerse leeks in a sink of water and separate them to clean thoroughly. Drain the leeks and place them in the slow cooker, covering the bottom.

In a small bowl, whisk together the sauerkraut, broth, garlic powder, caraway seed, thyme, salt and pepper.  Pour half of the mixture over the leeks. Place the lamb on top and poor the remaining half of the mixture over the lamb.  Top with the apple.

Cover the slow cooker and cook on low for 6-7 hours or on high for 4 hours. The butcher at Whole Food suggested a low cooking tempt is preferred.

Yield: 4 servings

Steamed Broccoli & Nuts

Ingredients

4 cups of Broccoli or any green vegetable.  Steamed and tossed with 1/4 oz of almonds.

I also toasted a french baguette. Yummy!


Verdict? Really good! Super simple and delicious.  Happy Halloween!