Lamb Shoulder Chops with Lima Beans
|Shallots||4 Ounce (8 Pieces)|
|Garlic||8 Clove (40 gm)|
|Leeks||2 , thinly sliced (White And Pale Green Parts Only)|
|Lamb shoulder blade/Arm chops||2 1⁄4 Pound, cut about 1 inch thick, edges trimmed of fat|
|Freshly ground pepper||To Taste|
|All purpose flour||2 Tablespoon|
|Saffron threads/1/8 teaspoon ground saffron||1⁄4 Teaspoon, crushed|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Frozen baby lima beans||10 Ounce, thawed (1 Package)|
Peel shallots and separate into cloves, if necessary.
Peel garlic cloves and crush coarsely with the side of a knife.
In a 4-quart or larger electric slow cooker, combine shallots, garlic, and leeks.
Sprinkle lamb chops with pepper, dust with flour, and arrange over shallot mixture, overlapping slightly.
Sprinkle with saffron; pour in wine.
Cover and cook at low setting until lamb is very tender when pierced (6 to 7 hours).
Spoon beans around lamb.
Increase cooker heat setting to high; cover and cook until beans are tender to bite (15 to 20 more minutes).
Lift lamb to a warm platter and keep warm.
Skim and discard fat from shallot mixture in cooker.
Spoon beans and shallot mixture around chops; season to taste with salt.