Hi Dusky!
Here are four specifically developed for crock-pots ... Enjoy !
Crock Pot Lamb Roast Recipe
Lamb Roasting Piece IMPORTANT Choose a piece of lamb that is going to fit in the pot.
We usually choose a lamb leg.
Vegetables Cut into inch size pieces and put in the Crock Pot first. Choose any vegetable you would normally roast. They will not be crispy, but soft and take on the flavor of the meat.
Optional Extras We generally add something else to enhance the lamb flavor. However you don't have to add anything if you don’t want.
Ideas
# 1 1 tablespoons butter mixed with 1 teaspoon of ‘Roast Lamb Seasoning’ (mixture of rosemary, oregano, mint leaves, clove and garlic)- and rub over raw meat.
# 2 1 tablespoons butter mixed with 1 teaspoon of garlic - and rub over raw meat.
DIRECTIONS Place vegetables (if cooking) in first then put the meat in the pot - rub on butter and extras if required. And that’s it. Nothing else to do or add.
Cook for about 4–6 hours on high OR 8–10 hours on low.
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Lamb Chops in Apricot Curry
Ingredients
4-6 Lamb Chops - which ever your favorite (the cheapest
¼ cup white wine (or white wine vinegar)
2 tsp crushed garlic (we use garlic out of a jar).
1 tbls curry powder (makes mild curry - add more for hotter)
250ml apricot nectar
½ tsp mixed herbs
Optional Vegetables - If you want a one pot meal put a selection of your favorite vegetables in first. Last time, I used potato and sweet potato (yam - orange flesh) cut into inch size pieces – delicious.
Method
1. Mix the wine, garlic, curry powder and apricot nectar together.
2. Put the meat in the Crock Pot. (Vegetable on bottom if using).
3. Pour in Liquid
4. Put on Lid, turn on and walk away. On low cook for 8-10 hours OR on high 4-5.
5. An hour prior to serving, stir in the herbs.
6. At this stage if the sauce is very runny just mix a tablespoon of corn flour with enough water to make a paste. Stir this into the Crock Pot and turn on high for half an hour.
Notes
Serves 4-6
Just use your favorite vegetables, a couple of cup fulls should do.
Serve with rice or my choice of cous cous.
Last time I cooked the Apricot Lamb Curry I used chump chops and left the fat on. When it had cooked there was a layer of oil on top of the stew. I spooned this off. But to prevent this just trim the chops of the fat first. (Lamb fat seems to do this much more than other meats???).
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Fruity Lamb Shanks
Ingredients
4-6 Lamb Shanks
1 cup dried apricots
1 cup prunes (de-stoned)
1 cup water
2 tbls white vinegar
1/3 cup super fine (castor) sugar
½ tsp ground allspice
½ tsp ground cinnamon
¼ tsp ground cloves
pinch salt
Method
1. Place Shanks in Crock Pot.
2. Scatter around the prunes and apricots.
3. Mix all other ingredients in bowl or jug.
4. Pour over shanks and fruit.
5. Cook on low for 9-10 hours.
Notes
Serves 4-6
Serve with roast or steamed vegies.
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Spiced Lamb Shanks
Ingredients
6-8 lamb shanks, frenched
½ tsp chinese five spice powder
2 tbsp plain (all-purpose) flour
1 onion, finely diced
4 garlic cloves, crushed
17fl oz (500ml) beef stock
2 tbsp red wine vinegar
2 tbsp oyster sauce
1 tbsp soy sauce
1 tsp hoisin sauce
½ tsp pepper
2 star anise
1 cinnamon stick
Method
1 Place the chinese five spice and flour in a plastic bag.
2 Put the lamb shanks a couple at a time into the bag, and coat well with mixture.
3 Then put the lamb shanks in the crock pot.
4 Combine any left over flour with all the other ingredients (except star anise and cinnamon) and pour into crock pot.
5 Put the star anise and cinnamon stick in the crock pot between the shanks.
6 Cook on low for 8 plus hours.
