Moroccan Lamb Chops & Pumpkin
GF/DF/EF/NF
Serves 4-6
Prep Time: 10 minutes
Cook Time: 1-1.5 hours
There is something very inviting about placing this dish into the middle of the family table. The Moroccan aromas will draw everyone in, and all family members can serve themselves. Plus it is one dish and done!
I first created this recipe way back in 2019 for my Baby and Toddler Cookbook - fair to say it has been well loved by my three boys and the thousands that have purchased this cookbook.
I have adjust this recipe to make use of my DJK (Dr Julie's Kitchen) recipe base slow cooker mix. This shows just how versatile this recipe base is. When my day goes a little pear-shaped and I don't get around to putting the slow cooker on this is my fast back up option using the exact same ingredients.
Just like the recipe in the book, this version is completely baby friendly. For those that have little ones starting solids you can just whizz a small portion in a blender for an easy and tasty baby puree. The DJK slow cooker mixes are completely gluten and grain-free and free of all sugar and nasties.
Ingredients
8 lamb chops
Olive oil (to fry)
1/2 pumpkin, sliced into wedges
3 zucchinis, cut into quarters
1 x DJK Moroccan Slow Cooker Mix
2 x 400g tins diced tomatoes
1 x 400g tin chickpeas, drained (optional)
Salt and pepper to season
Method
Preheat the oven to 160 degrees and ensure vegetables are prepared (I would also make sure lids on the tinned tomatoes are off at this point).
Heat a large frypan on a medium heat and add the oil. When hot brown the lamb chops on each side. You may need to do this in batches. Take the pan off the heat when finished but keep the juices for the sauce.
Arrange the pumpkin and lamb chops in an ovenproof dish by layering two wedges of pumpkin and two lamb chops side by side. These can overlap. Slot in the zucchini quarters.
To prepare the sauce, place the frypan with the juices back on the heat. Quickly add the tinned tomatoes, tip the DJK Moroccan mix over tops and stir all together with a wooden spoon. Pour over the vegetables and lamb chops evenly.
Sprinkle over the chickpeas and season with salt and pepper if desired.
Place in the oven for approximately 1-1.5 hours, until vegetables are soft and meat is cooked through. Remove and set in the middle of the table for everyone to enjoy.
For other ideas on how to use the DJK recipe bases check out the blog and socials!
xx Dr Julie