LAMB IN THE SLOW COOKER
We adore Australian or New Zealand lamb, which has more flavor than the blander US lamb. So I was happy to have been given this simple recipe using a Crock-Pot®. Great served with mashed potatoes.
Provided by Carol Foster
Categories Meat and Poultry Recipes Lamb
Time 8h55m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium-high heat. Add lamb and cook until outside is browned, about 5 minutes per side. Remove to a plate and add onion to the oil in the skillet. Saute until lightly browned, about 5 minutes.
- Place onion in the bottom of a slow cooker pot and place the lamb roast on top. Mix water, soy sauce, garlic, and onion soup mix together and pour over the roast. Cook on Low for 8 to 10 hours.
- Remove roast, cover lightly with foil, and let rest for 20 minutes before carving. Mix butter and flour into a paste. Add small pieces of this paste to the hot cooking liquid, mixing well to incorporate. Cook until sauce reaches desired thickness, 5 to 6 minutes.
- Slice roast thinly and serve with gravy.
Nutrition Facts : Calories 135.6 calories, Carbohydrate 4.4 g, Cholesterol 48 mg, Fat 6.4 g, Fiber 0.5 g, Protein 14.5 g, SaturatedFat 2.7 g, Sodium 654.6 mg, Sugar 1.1 g
SLOW COOKER LAMB HOTPOT
Slow Cooker Lamb Hotpot - tender chunks of Welsh Lamb cooked with root vegetables in a rich gravy under a blanket of golden potatoes.
Provided by Lucy Parissi | Supergolden Bakes
Categories Main Course
Time 7h20m
Number Of Ingredients 20
Steps:
- Start by seasoning your lamb with a few turns of the salt and pepper mil. Heat the oil in a pan and brown the lamb, in batches, over high heat. Set aside.
- Add butter to the hot pan and sautée the onions and leeks until softened but not coloured.
- Stir in the flour and a little of the stock to make a gravy then add the Worcestershire sauce, tomato paste, garlic and cranberry sauce if using.
- Add the stock, lamb and the pan contents to the slow cooker and stir in the parsnips, carrots and bay leaves.
- Layer the sliced potatoes over the top, overlapping them slightly. Season with the salt, pepper and thyme. Cover and cook on the HIGH setting for 7-8 hours.
- For a finishing touch, brush the potatoes with a little butter and brown under a hot grill in the oven for 5-7 minutes until slightly crispy at the edges. Sprinkle with the rosemary, serve and enjoy!
Nutrition Facts : Calories 621 kcal, Carbohydrate 50 g, Protein 54 g, Fat 22 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 166 mg, Sodium 456 mg, Fiber 6 g, Sugar 9 g, UnsaturatedFat 10 g, ServingSize 1 serving
SLOW-COOKED LAMB CHOPS
Chops are without a doubt the cut of lamb we like best. I usually simmer them on low for hours in a slow cooker. The aroma is irresistible, and they come out so tender they practically melt in your mouth! -Sandy McKenzie, Braham, Minnesota
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place onion in a 3-qt. slow cooker. Combine the 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 4-6 hours or until the meat is tender.
Nutrition Facts : Calories 201 calories, Fat 8g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 219mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.
EASY LAMB HOTPOT
Family comfort food doesn't get much better than a hotpot. This lamb version is a great choice for busy weeknights, needing just 15 minutes prep
Provided by Miriam Nice
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 8
Steps:
- Boil the potatoes in a saucepan of boiling water for 15 mins until par-boiled, then drain and leave to steam dry and cool.
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan and fry the onion for 10 mins or until starting to soften. Add the carrot and cook for 5 mins until tender. Tip the carrot and onion mixture into a large 2-litre ovenproof dish. Put the pan back over high heat. Fry the lamb meatballs, turning, until golden on the outside. Put the meatballs into the ovenproof dish. Pour over the gravy and tuck in the bay leaves and thyme sprigs.
- Thinly slice the cooled potatoes and arrange over the top of the meatballs. Brush the potato with 1-2 tsp oil and add a good grinding of black pepper. Bake in the oven for 20-25 mins until the potatoes are tender and starting to become crisp at the edges, and the gravy is bubbling.
Nutrition Facts : Calories 565 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 14 grams sugar, Fiber 10 grams fiber, Protein 32 grams protein, Sodium 2.4 milligram of sodium
SLOW COOKER LAMB CHOPS
Tender lamb chops slow cooked in a deep and rich red wine reduction gravy.
Provided by walliser
Categories Meat and Poultry Recipes Lamb Chops
Time 4h50m
Yield 6
Number Of Ingredients 13
Steps:
- Combine red wine and onion in a slow cooker.
- Whisk honey, mustard, lemon juice, garlic, thyme, rosemary, basil, salt, and pepper together in a small bowl until well blended. Add tapioca starch and whisk until well combined. Let sit until mixture is thickened, at least 5 minutes.
- Dip lamb chops in the mustard mixture and massage until fully coated.
- Place chops in a single layer over the red wine and onion mixture in the slow cooker. Pour remaining mustard mixture on top.
- Cover slow cooker and cook on Low until an instant-read thermometer inserted into the center of a chop reads at least 130 degrees F (54 degrees C), about 4 1/2 hours.
Nutrition Facts : Calories 208.8 calories, Carbohydrate 18.5 g, Cholesterol 43.6 mg, Fat 7.7 g, Fiber 1 g, Protein 13 g, SaturatedFat 3.6 g, Sodium 550.5 mg, Sugar 9.4 g
LANCASHIRE HOTPOT
This famous lamb stew topped with sliced potatoes should be on the menu at every British pub
Provided by James Martin
Categories Dinner, Main course
Time 2h
Number Of Ingredients 10
Steps:
- Heat oven to 160C/fan 140C/gas 3.
- Heat a little of the 100g dripping or butter in a large shallow casserole dish and brown 900g stewing lamb chunks in batches, lift to a plate, then repeat with 3 trimmed and sliced lamb kidneys.
- Fry 2 chopped onions and 4 peeled and sliced carrots in the pan with a little more dripping until golden.
- Sprinkle over 25g plain flour, allow to cook for a couple of mins, shake over 2 tsp Worcestershire sauce, pour in 500ml lamb or chicken stock, then bring to the boil.
- Stir in the stewing lamb and kidneys and 2 bay leaves, then turn off the heat.
- Arrange 900g peeled and sliced potatoes on top of the meat, then drizzle with a little more dripping.
- Cover, then place in the oven for about 1½ hrs until the potatoes are cooked.
- Remove the lid, brush the potatoes with a little more dripping, then turn the oven up to brown the potatoes, or finish under the grill for 5-8 mins until brown.
Nutrition Facts : Calories 993 calories, Fat 56 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 70 grams protein, Sodium 1.43 milligram of sodium
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