Crock Pot Honeyed Lamb Food

SLOW COOKER ROAST LAMB WITH LEMON, ROSEMARY AND GARLIC

Steps:

• Using a small, sharp knife make small deep incisions all over the leg of lamb.
• Take a piece of garlic and a few rosemary leaves and push them into an incision in the lamb.
• Continue pushing garlic and rosemary into the remaining incisions.
• Drizzle a small amount of olive oil over the lamb leg.
• Season generously with salt and pepper.
• Place the leg in the slow cooker.
• Squeeze the lemon over the lamb, and drop the lemon shells into the bottom of the slow cooker.
• Cook the lamb on Low for 8 - 10 hours or on High for 4 - 5 hours, or until the lamb easily pulls away from bone and can be shredded.
• Serve as desired.

SLOW-COOKED LAMB CHOPS

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.

SLOW COOKER ROASTED LEG OF LAMB

Steps:

• Bring leg of lamb to room temperature, about 2 hours.
• Pour wine into a slow cooker. Mix lemon juice, honey, mustard, garlic, vinegar, rosemary, thyme, sea salt, and pepper together in a bowl until a thick paste forms. Massage paste into the lamb using your hands; gently place into the slow cooker.
• Cook on Low, without removing the cover, for 5 hours. An instant-read thermometer inserted near the bone should read 145 degrees F (65 degrees C). Let lamb rest for 15 to 20 minutes.

LAMB CURRY

Steps:

• In a small saucepan, add the coconut milk, spices, garlic, and ginger together over medium-high heat. Continue heating until all the spices are integrated into the coconut milk and the coconut milk is hot, smooth and creamy, about 5 minutes.
• Transfer the coconut milk/spice mixture to a large crock pot (6-quart or larger), along with the lamb meat and diced tomatoes.
• Give everything a big stir until well-combined. Secure the lid on the crock pot, and turn it on the low setting. Cook 8 hours, or until the lamb stew meat shreds easily when pulled with a fork.
• Depending on how fatty your lamb meat is, consider absorbing some of the fat that collects at the surface with a napkin or paper towel. There will be a lot of juices in the crock pot. If you'd like to thicken the juice, remove cover of crock pot for the last hour and place on high (leave crock pot uncovered).
• Taste curry for flavor and add more sea salt to taste.
• Serve lamb curry over brown basmati rice with a dollop of plain yogurt on top.

CROCK POT MOROCCAN LAMB CHOPS AND PRUNES

Steps:

• In large frying pan, saute onion in olive oil until limp. Push to sides of pan.
• In same pan, brown chops well on both sides. Season with salt and pepper.
• Add ginger, cumin, garlic and cinnamon. Saute 1 minute. Transfer to crock pot.
• Deglaze pan with 2 tablespoons water (i.e., on high heat, add 2 tablespoons water and stir until most of the flavor-packed brown bits are dislodged). Add to pot.
• Scatter cilantro and prunes over lamb chops. Cover.
• Cook on low (200 degrees F) for 6 hours.
• Stir in honey and lime juice. Heat to serving temperature.
• Sprinkle with sesame seeds.

LAMB FOR LEARNERS! REDCURRANT AND HONEY GLAZED LAMB (CROCK POT)

Steps:

• If the leg of lamb is too big for your crock-pot, cut through the joint between the main leg and shank.
• Put 2 tablespoons water into the crock-pot and place the lamb inside.
• Spoon the honey, Dijon mustard and redcurrant jelly over the top of the lamb.
• Sprinkle the crushed garlic/powdered garlic, salt & black pepper over the top of the lamb.
• Cook on high for at least 6 hours and up to 8 hours - YES, on high! If it is a 4lb to 5 lb leg of lamb, these are the perfect timings - it falls off the bone and is moist and tender.
• About 30 minutes before serving, carefully ladle most of the juices out of the crock pot and into a large mixing jug. Allow the juices to cool and skim the fat that rises to the surface.
• Place the juices into a saucepan and bring to the boil, boil vigorously until it has reduced by about a half - you now have the most wonderful gravy or sauce to serve alongside the lamb!
• Take the lamb out and allow to "rest" for about 10-15 minutes before carving and falling in love!