Slow Cooker / Crock Pot Roast Lamb
I love my slow cooker / crock pot, but I dont use it enough at all. I think is possibly the having to start cooking something so early on in the day that sometimes prevents me using it, yes I know, very unorganised. However, on those rare days I am organised and can get my act together, so recipe decided and ingredients bought and everything put in the slow cooker then I always remember what an amazing appliance it is. .....because thats it!, All that is needed from me is to go about my everyday bits and pieces and there, when I come home, however many hours later is a fantastic meal.
The Slow Cooker is especially good for cuts of meat, they remain super moist and ever so tender, which is why I decided to use mine for some Slow Cooked Lamb.
This Slow Cook Lamb, has had baby potatoes, carrots, pak choi, garlic and onion placed beneath it in the Slow Cooker, and good seasoning of salt, pepper and rosemary, add a glug of olive oil and thats it, the lamb was placed on top and its been left to work its magic! I didnt have to brown the lamb (but you could if you preferred), I was going for real simplicity here.
The Lamb juices work there way down through the veg and that combined with the heat ensures everything is cooked. I left it for 6 hours and then removed the lamb, and veg, I used the cooked juices for the gravy and mashed the potato and carrot, and then served with the Pak Choi.
So simple, yet so effective. I'm making a resolution to use my Slow Cooker more. Enjoy!
- 400g Lamb Shoulder Joint
- 2 Handfuls Carrot Batons, Or Carrots chopped into batons
- 10 Baby Potatoes, Chopped into small chunks
- Glugs Olive Oil
- 2 Small Pak Choi
- 1/2 Onion, Cut into rings
- 2 Garlic, Chopped
- Turn Slow Cooker on to high
- Put chopped potatoes into cooker. Drizzle with Olive Oil.
- Add Carrots, Pak Choi, Onions, one of the garlic cloves. Drizzle with more Olive Oil
- Rub other Garlic Clove over Lamb
- Stab lamb all over and add to top of vegetables. Sprinkle on Rosemary, Salt and Pepper.
- Cover and leave for 6 hours or until cooked to your liking (ie no pink parts etc and veg is cooked).
- Remove Lamb and set aside, put aside Pak Choi, mash carrots and potatoes, use remaining juices to make gravy. Serve all together and enjoy!