SLOW COOKER LAMB BREAST
This slow cooker rosemary lamb breast is just perfect for your Sunday roast, served with all the usual trimmings. The lamb breast is stuffed with a rosemary, garlic and sausagemeat stuffing, rolled and tied with string, and then slow-cooked on a bed of vegetables. The result is an incredibly moist, tender, and well flavoured piece of lamb.
Provided by Beth Sachs
Categories Main Course
Time 6h15m
Number Of Ingredients 13
Steps:
- If you're lucky your lamb breast will have come pre boned, stuffed and rolled by your butcher. If it hasn't, fry the chopped onion (for the stuffing) in the butter for 5 minutes then mix up all the stuffing ingredients in a bowl. Unroll the lamb, spread the stuffing onto the flesh, and then roll up again and secure with string. Lamb breast should always be rolled on the short edge to create a larger roll.
- Chop the onion and carrots and place them at the bottom of your slow cooker. Add in the rosemary.
- Place your rolled lamb breast on top of the vegetables, season and cook on low for 6-7 hours.
- Leave to rest for 30 minutes before cutting into thick slices.
Nutrition Facts : Calories 775 kcal, Carbohydrate 19 g, Protein 42 g, Fat 58 g, SaturatedFat 23 g, TransFat 1 g, Cholesterol 202 mg, Sodium 384 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
BRAISED LAMB BREAST IN SLOW COOKER RECIPE - (4.6/5)
Provided by á-470
Number Of Ingredients 12
Steps:
- Season ribs with salt, pepper and garlic. Brown on medium high temp in skillet. Put onion on bottom of slow cooker with sage and 1/2 the rosemary. Then put on the lamb and the balance of the ingredients. I sprinkle on a bit more garlic at this point to. Cook 5 hours or until done. Lamb will be tender but still a bit fatty.
SLOW BRAISED LAMB
Lean lamb slowly cooked with onions and garlic with carrots and celery to delicious tenderness with a rich gravy, served with unctuous olive oil mash and spinach
Provided by laurafoodmatters
Time 2h
Yield Serves 4
Number Of Ingredients 17
Steps:
- Toss lamb chunks in seasoned flour, then shake off excess.
- Heat 2 tbsp of olive oil in a pan and fry lamb chunks all over to brown. Do this in batches. Remove from pan with a slotted spoon and transfer to a flameproof casserole.
- Add 2 tbsp more olive oil to the pan and fry onion to soften but not brown. Add to lamb. Next add carrots and celery and lightly brown. Add to lamb with garlic. Pour over stock and wine and bring to bubbling. Season with salt and freshly ground black pepper. Turn down to simmer, then cook over lowest heat for around 1 ÃÂÃÂÃÂü hours, or until lamb is tender. Sprinkle with parsley.
- Meanwhile, cook potatoes in lightly salted boiling water until soft to the point of a knife. Mash with extra virgin olive oil and egg to fabulous creaminess. Season with freshly ground black pepper. Briefly toss spinach in a pan with a little salted water to wilt. Drain.
- Serve lamb with mash and spinach on the side. Drizzle mash with more extra virgin olive oil.
SLOW COOKER LAMB SHANKS BRAISED IN GUINNESS
Make and share this Slow Cooker Lamb Shanks Braised in Guinness recipe from Food.com.
Provided by conniecooks
Categories Stew
Time 12h30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Lightly coat shanks in flour seasoned with salt and pepper.
- Reserve left over flour mixture.
- In a skillet heat oil.
- Add lamb in batches and cook until browned.
- Transfer to slow cooker.
- Reduce heat and add onions, to pan, cook till softened.
- Add garlic,thyme, bay leaf and reserved flour cook 1-2 minutes stir in tomato paste, mustard, beer & broth.
- Pour over meat.
- Cover and cook on low 10 -12 hours or on high 5 - 6 hours.
BRAISED BREAST OF LAMB
This is a great way to get the most out of a cheaper cut of meat that many have forgotten how to cook. Breast of lamb is a less expensive cut, but excellent if you know what to do with it. There is excess fat on lamb breast, so trim away all you can prior to cooking. From the Fanny Farmer Cookbook.
Provided by Molly53
Categories Lamb/Sheep
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt the fat in a heavy pot.
- Add the breast and brown lightly on both sides.
- Sprinkle with thyme and add water.
- Add carrot, clove-studded onion, turnip, and pepper.
- Lower heat, cover and simmer for 1 1/2 hours.
- Remove as much fat as possible with a spoon and salt to taste.
- Cut ribs into serving pieces.
Nutrition Facts : Calories 46.4, Fat 3.3, SaturatedFat 1.6, Cholesterol 3.5, Sodium 24.3, Carbohydrate 4.1, Fiber 1, Sugar 1.9, Protein 0.5
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
BRAISED LAMB SHOULDER CHOPS
Lamb shoulder chops are one of the most inexpensive cuts of lamb, and slow-cooking them is the best way to get that nice lamb flavor. The meat falls right off the bone with this recipe.
Provided by kalphen
Categories Meat and Poultry Recipes Lamb Chops
Time 3h30m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Heat olive oil in a skillet over medium-high heat. Season lamb chops with salt and pepper. Sear lamb in hot oil until browned, 1 to 2 minutes per side. Remove chops to a plate to drain, reserving drippings in the skillet.
- Saute onion and garlic in reserved drippings until tender, about 5 minutes.
- Transfer drained lamb chops to a baking dish; add onion mixture. Sprinkle rosemary over the chops. Pour beef broth and red wine into the baking dish. Cover dish with aluminum foil.
- Bake in preheated oven for 3 hours.
- Remove lamb to a serving platter. Carefully drain liquid from baking dish into a saucepan and place over medium heat. Beat cornstarch and water together in a bowl using a whisk to assure no lumps remain; stir into the liquid in the saucepan. Add Worcestershire sauce and cook until the liquid thickens into a gravy, about 5 minutes.
Nutrition Facts : Calories 360 calories, Carbohydrate 5.9 g, Cholesterol 89.7 mg, Fat 23.1 g, Fiber 0.3 g, Protein 23.3 g, SaturatedFat 9.2 g, Sodium 257.5 mg, Sugar 1 g
SLOW COOKED LEG OF LAMB
Slow cooked, melt-in-the-mouth meat that needs seven hours in the oven but little more than seven minutes work from the cook
Provided by Orlando Murrin
Categories Dinner, Main course
Time 7h45m
Number Of Ingredients 8
Steps:
- Heat oven to 120C/fan 100C/gas ½. Put your largest lidded casserole on the hob and brown the seasoned leg of lamb on all sides - do this very thoroughly until it is a good dark brown as it will not brown during the cooking. (If you don't do it now, it will end up beige.) If the lamb sticks, add a drizzle of oil - legs of lamb differ. Allow 10 mins on a high heat and put on the cooker fan to remove the smoke. Pour away any fat that has collected in the bottom of the pan.
- Throw in the vegetables, followed by the wine and stock. Season and bring to the boil, then clap on the lid and put in the oven. Bake for 7 hrs, turning twice. After 5 hrs the meat will be cooked and offer no resistance to the knife.
- There is no need to rest the meat when cooked in this way, but to finish the sauce, transfer the meat and vegetables to a serving dish. Strain the sauce into a jug and pour or blot away the fat with kitchen paper. Pour the sauce into a pan then boil the liquid hard to reduce by a quarter, by which time it will be rich and flavoursome. Adjust seasoning, add the Armagnac if you wish, and serve alongside the lamb, which should be served with a spoon, a la cuillère as the French call it.
Nutrition Facts : Calories 743 calories, Fat 41 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 14 grams carbohydrates, Fiber 3 grams fiber, Protein 73 grams protein, Sodium 1 milligram of sodium
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