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Roasting Lamb
Cut away excess fat. Place meat into the slow
cooker. Cover and cook as desired.
Approximate cooking times for well done:
Low 2 - 2
1
/
2
hours per 500g
High 1 - 1
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 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
2 tablespoons flour
Spiced butter: 2 tablespoons (20g) butter
1 tablespoon oil
1 clove garlic, crushed
1 teaspoon ground cummin
1 teaspoon ground coriander
1
/
2
teaspoon garam masala
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
4-6 hours. Add spiced butter during last
hour of cooking.
3. Spiced butter: Heat butter and oil in a
frypan. Add remaining ingredients and
sauté for 2-3 minutes.
4. Garnish with fresh mint.
Roast Lamb with Garlic & Rosemary Serves 6-8
1 leg of lamb, approximately 1.2kg
(cut or boned to fit the slow cooker)
1 clove garlic, 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 2-2
1
/
2
hours per
500g.
NOTE: Meat can be placed on a wire rack to
allow the fat to drain.
Spicy Lamb Shanks Serves 4
4 lamb shanks
1
/
2
cup dried apricots
1
/
2
cup prunes, pitted
1
/
4
cup sugar
1 cup water
1
/
2
cup tomato paste
2 tablespoons white vinegar
1 teaspoon mixed spice
1. Place lamb shanks into the slow cooker.
Add apricots and prunes.
2. Combine sugar, water, tomato paste and
vinegar. Pour over the lamb shanks.
3. Sprinkle over mixed spice. Cover and cook
on Low for 8-10 hours or High for 4-5
hours. Serve with rice.
14
Recipes (continued)