Crockpotapricotlamb Recipes

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SLOW COOKER PORK LOIN



Slow Cooker Pork Loin image

Provided by Trisha Yearwood

Categories     main-dish

Time 5h20m

Yield 8 to 10 servings

Number Of Ingredients 10

One 3 1/2- to 4-pound pork loin
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/8 teaspoon dried thyme
Salt and freshly ground black pepper
1 tablespoon cooking oil
2 cups chicken broth
2 tablespoons fresh lemon juice
1 tablespoon soy sauce
3 tablespoons cornstarch

Steps:

  • Trim the visible fat from the loin. If necessary, cut the roast to fit into a 3 1/2-, 4- or 5-quart slow cooker. In a small bowl, combine the garlic powder, ginger, thyme and 1/4 teaspoon pepper. Rub the spice mixture over the entire surface of the loin.
  • In a large skillet, heat the oil over medium to medium-high heat and brown the loin slowly on all sides. Drain off the fat. Transfer the loin to the slow cooker. Combine the chicken broth, lemon juice and soy sauce in a small bowl; pour over the loin. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours. When the roast is done, transfer the meat to a serving platter and cover to keep it warm.
  • To make the gravy, pour the juices from the slow cooker into a glass measuring cup. Skim off the fat. Measure 2 cups of liquid, adding water to the juices if necessary to make 2 cups. Transfer the juices to a saucepan, reserving 1/2 cup. Stir the cornstarch into the reserved 1/2 cup of juices until dissolved, then stir into the juices in the saucepan. Heat over medium heat, stirring frequently, until the gravy is thickened and bubbly, 2 to 3 minutes. Cook and stir 2 minutes more. Season the gravy to taste with salt and pepper. Slice the roast and serve it with the gravy.

CROCK POT LEG OF LAMB



Crock Pot Leg of Lamb image

I love the flavour combination of lemon, garlic and herbs with lamb and this recipe fulfills my taste buds' expectations! This is not meant to be a roast, but is meant to be fall apart soft - almost like a Mediterranean flavoured "pulled lamb".

Provided by Bokenpop aka Mad

Categories     Lamb/Sheep

Time 6h10m

Yield 4-8 serving(s)

Number Of Ingredients 9

3 1/2 lbs leg of lamb, preferably bone out
1/4 cup olive oil
1/2 cup lemon juice
4 -6 garlic cloves, crushed
1 teaspoon dried oregano
1 teaspoon nutmeg
2 teaspoons dried mint
1 teaspoon sugar
1/4 cup white vinegar

Steps:

  • Using the crock pot's ceramic dish, mix together oil, lemon juice, garlic, oregano and nutmeg.
  • Immerse leg of lamb into the mixture and cook on high for 6- 8 hours until falling apart.
  • Just before removing meat from crock pot, mix together mint, sugar and vinegar in dish and microwave for 30 seconds until vinegar is hot enough to melt sugar.
  • Remove meat to serving platter and pull apart with forks until you have chunky shreds of meat.
  • Drizzle over mint vinegar and serve piping hot.

Nutrition Facts : Calories 939.9, Fat 67.4, SaturatedFat 25.1, Cholesterol 265.9, Sodium 229.1, Carbohydrate 4.9, Fiber 0.5, Sugar 2.1, Protein 74.2

AMAZING PORK TENDERLOIN IN THE SLOW COOKER



Amazing Pork Tenderloin in the Slow Cooker image

This will melt in your mouth! This pork tenderloin soaks up the yummy juices as it cooks. Make sure to serve up the au jus on the side - its amazing! This recipe is so simple, you will love it!

Provided by chowsito

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 4h15m

Yield 6

Number Of Ingredients 7

1 (2 pound) pork tenderloin
1 (1 ounce) envelope dry onion soup mix
1 cup water
¾ cup red wine
3 tablespoons minced garlic
3 tablespoons soy sauce
freshly ground black pepper to taste

Steps:

  • Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.

Nutrition Facts : Calories 180.1 calories, Carbohydrate 5.8 g, Cholesterol 65.5 mg, Fat 3.7 g, Fiber 0.5 g, Protein 24.5 g, SaturatedFat 1.2 g, Sodium 917.5 mg, Sugar 0.6 g

CROCK POT LAMB CHOPS



Crock Pot Lamb Chops image

Make and share this Crock Pot Lamb Chops recipe from Food.com.

Provided by Dancer

Categories     Lamb/Sheep

Time 6h10m

Yield 4 serving(s)

Number Of Ingredients 8

1 medium onion, sliced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
8 lamb loin chops
2 garlic cloves, minced

Steps:

  • Place onion in a crock pot.
  • Combine oregano, thyme, garlic powder, salt, and pepper; rub over the lamb chops.
  • Place chops over onion.
  • Top with garlic.
  • Cover and cook on low for 4 to 6 hours or until the meat is tender.

CROCK POT APRICOT LAMB



Crock Pot Apricot Lamb image

Nice quick meal for two in the crock pot, although can be scaled up easily. Serve with seasonal vegetables or a salad.

Provided by Peter J

Categories     Lamb/Sheep

Time 6h15m

Yield 2 serving(s)

Number Of Ingredients 9

2 teaspoons olive oil
500 g lamb steaks or 500 g lamb chops
1 chicken stock cube
1/2 cup boiling water
1 cup apricot nectar
1 orange, juice and zest of
1/4 teaspoon ground star anise
1/4 teaspoon ground black pepper
1 tablespoon flour

Steps:

  • Lightly coat crock pot with olive oil, or use olive oil spray to prevent sticking.
  • Dissolve chicken stock cube in hot water in a bowl.
  • Add apricot nectar, orange juice, orange zest, star anise and pepper to bowl and mix well.
  • Place lamb in crock pot and cover with mixture.
  • Cook for 5-6 hours on low.
  • Near end of cooking remove lid, sprinkle flour into sauce and mix well for a few minutes until thickened.

Nutrition Facts : Calories 847.5, Fat 59, SaturatedFat 24.4, Cholesterol 180.3, Sodium 728.4, Carbohydrate 34.1, Fiber 4.5, Sugar 17.3, Protein 44.5

SLOW COOKED CROCK POT ROMAN LAMB



Slow Cooked Crock Pot Roman Lamb image

An original & very old recipe from Italian friends in Northern Italy - this recipe has been handed down through the ages & is an absolute show stopper for large family gatherings! After the initial browning of the meat, it cooks beautifully in a slow cooker or crock pot, slowly fragrancing the kitchen with a mouthwatering aroma! I have given the quantities that were originally given to me - that is LARGE, up to 14 hungry people! The recipe can be halved for a smaller gathering however. The legs of lamb I used were about 2 kilos each, that's about 4 1/2 lbs.If you are unsure about boning a leg of lamb yourself, ask your butcher to do it for you OR use ready boned & diced mixed lamb meat. Roman lamb is best served with plain steamed potatoes to mop all those yummy juices up with & some fresh green beans. It is also BRILLIANT as a pie filling afterwards - that's if you have any left!

Provided by French Tart

Categories     Stew

Time 9h

Yield 10-14 serving(s)

Number Of Ingredients 12

2 leg of lamb
4 -6 ounces butter
4 -6 tablespoons olive oil
1 whole bulb of garlic, peeled
1 (5 ounce) can anchovies
1 bunch fresh rosemary
salt
fresh ground black pepper
3 -4 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
1 cup water
6 lambs kidneys, soaked in milk

Steps:

  • Bone and dice the legs of lamb into apple size chunks.
  • Drain & chop the lamb's kidneys if using into small dice.
  • Heat up small quantities of olive oil and butter together & brown the lamb pieces over a very high heat until nutty brown and completely sealed. DO NOT overcrowd the pan - take your time!
  • Place the lamb into a crock pot as you brown them.
  • If using the kidneys, brown them quickly over a high heat too & add to the lamb.
  • In a food mixer, mix together the following: anchovies, rosemary leaves - not the branches, the peeled cloves garlic, salt & pepper, balsamic & red wine vinegars & cup of water. Blitz until thoroughly blended & smooth.
  • Add the food mixer blend to the lamb & kidneys in the crockpot. Stir well.
  • Don't worry if the mixture looks too thick - we still have all the lamb juices to cook into it all!
  • Cook on automatic for up to maximum time - 8-12 hours OR on high for 4 hours & then low for up to 6 hours. The meat will be meltingly tender & have made a thinner sauce/gravy.
  • This can be kept warm for up to 2 hours too - and it freezes beautifully!
  • Serve with fresh rosemary garnish and with simple fresh vegetables such as greens & steamed or mashed potatoes.
  • Can also be eaten Summer style with fresh crusty bread or pasta and salad.

Nutrition Facts : Calories 168, Fat 16, SaturatedFat 6.9, Cholesterol 36.5, Sodium 607.5, Carbohydrate 1.8, Fiber 0.1, Sugar 0.8, Protein 4.4

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