Recipes (continued)
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 - 21/2 | hours per 500g |
High | 1 - 11/2 | 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 |
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
3.Spiced butter: Heat butter and oil in a frypan. Add remaining ingredients and sauté for
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
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
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