Day 5.

 We are housebound due to the crazy storm outside.
It's so cold and stormy we had to resort to making a real fire in the real fireplace with a real Duraflame.








But, no worries. We have frostbitten lambchops at our disposal. This is my favorite way to use my slow cooker. I find a piece of forgotten, pretty much unedible meat and plop it in to cook all day long with either some bottled sauce, or with a spice rub. Since lamb is flavorful all on it's own, I used a bottle of spice rub purchased over the summer for barbequing. It contains salt, garlic, cracked black peppercorns, rosemary and crushed red pepper.

Directions:


Coat all sides of the chops with seasoning rub and place into the bottom of a stoneware insert that has 1 tablespoon of olive oil smeared around.

Add a 1/2 cup of water, close it up, and push the low button.

Sing Baa Baa Black Sheep (optional).

That's it! I plugged it in at 7:20am, and cooked the meat until 5pm, flipping once at about 1:30.

I served it with some leftover stir-fried rice and drizzled the broth from the crock over the top.

The lamb was tender and very flavorful. The kids each had 2 bites before requesting Macaroni and Cheese---which means it was a very successful meal.