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LAMB
Roasting Lamb
Cut away excess fat. Place meat into the Slow
Cooker. Cover and cook to desired doneness.
Approximate cooking times for well done:
Low 2
1
/
2
- 3 hours per 500g
High 1 - 2 hours per 500g
No need to turn meat during cooking.
Note: When cooking pork or other fatty meats,
place meat on a small wire rack to allow excess
fat to drain.
Lamb with Yoghurt Sour Cream Serves 4-6
1kg stewing lamb, cut into thin strips
2 small onions, peeled and quartered
2 teaspoons ground ginger
2 teaspoons ground coriander
1
/
4
teaspoon cayenne pepper
250g carton natural yoghurt
1
/
3
cup sour cream
2 tablespoons flour
Spiced Butter: 2 tablespoons butter
1 tablespoon oil
1 clove garlic, crushed
1 teaspoon ground cummin
1 teaspoon ground coriander
1
/
2
teaspoon garam marsala
1
/
3
cup cream
1. Place all ingredients except spiced butter and
cream into the Slow Cooker. Stir to combine.
2. Cook on Low for 8 - 10 hours or on High for
5 - 6 hours. Add spiced butter during last
hour of cooking. Spiced butter: Heat butter
and oil in a frypan. Add remaining
ingredients and saute for 2 - 3 minutes.
3. To Serve: Stir through cream just prior
to serving.
Spicy Lamb with Apricots Serves 4-6
2 tablespoons oil
1 onion, peeled and chopped
1 clove garlic, peeled and crushed
1kg stewing lamb, cubed
1
/
3
cup flour
1 teaspoon lumeric
1 teaspoon cummin
1 teaspoon coriander
freshly ground pepper
3 cups chicken stock
100g dried apricots, chopped
salt and pepper to taste
1. Heat oil in a frypan. Saute onions and garlic
until tender.
2. Toss lamb in combined flour and spices.
Add to frypan and brown.
3. Transfer to the Slow Cooker and add
remaining ingredients. Cover and cook
on Low for 8 - 10 hours or on High for
5 - 6 hours.
4. Adjust seasonings if necessary. Serve with rice.
Roast Lamb with Garlic & Rosemary Serves 6-8
1 leg of lamb, approximately 1.8kg (cut or boned
to fit the Slow Cooker)
1 clove garlic, peeled and sliced
several sprigs fresh rosemary
1 tablespoon French mustard
1. Trim excess fat from lamb.
2. Cut several slits in the meat and insert slices
of garlic and sprigs of rosemary.
3. Brush the outside with mustard.
4. Place meat into the Slow Cooker. Cover and
cook on Low for 2 - 3 hours of High for 1 - 2
hours per 500g.
Note: Meat can be placed on a wire rack to
allow the fat to drain.
15
Recipes.
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