2 large heads of chicory (1 1/2 pounds), coarsely chopped
1/4 cup fresh lemon juice
1/2 cup chopped dill
Steamed rice, for serving
How to Make It
In a large skillet, heat 1 tablespoon of the oil until shimmering. Season the lamb with salt and pepper. Add 4 of the chops to the skillet and cook over moderately high heat until richly browned, about 3 minutes per side. Transfer the browned chops to the slow cooker. Repeat with 1 tablespoon of oil and the 4 remaining lamb chops. Pour off the oil in the skillet.
Heat the remaining 1 tablespoon of oil in the skillet. Add the garlic and onion and cook over moderately high heat, stirring often, until softened, about 5 minutes. Add the tomatoes and cook, stirring, until they release their juices, about 3 minutes. Add the chicken stock and bring to a boil, scraping up the browned bits from the bottom of the skillet. Transfer the mixture to the slow cooker. Add the water.
Cover and cook on high for 2 hours, until the lamb is tender. Scatter the chicory over the top of the stew. Cover and cook, stirring a few times, until the chicory is tender, about 1 hour.
Transfer the lamb to a large rimmed baking sheet; discard the bones, fat and gristle. Return the lamb to the slow cooker and stir in the lemon juice and dill. Season with salt and pepper and serve with rice.
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