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Anyone cooked a rack of lamb


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#1 Decembergirl

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Posted 29 March 2010 - 09:26 PM

Hi girls,

I'm wondering if anyone has cooked a rack of lamb in the slow cooker and can give me some hints? I've just bought the slow cooker today and will be giving it a test run tomorrow night with a casserole, but thought I'd see if anyone could point a novice like me in the right direction?

I plan on putting the potatoes underneath it, do I need to brown it first?

Will the flavour be as good if I don't brown it?

Any other tips?

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#2 pinkbutterfly

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Posted 29 March 2010 - 09:36 PM

I've not done a rack of lamb, but I have done a leg.

Yep, put the potatoes underneath or an upside down saucer, just to lift it up out of the juices. You could brown it, but I never bother. I usually also put in some whole onions and slices of sweet potato and soemtimes whole garlic cloves. You could also put in carrots.

I usually cut slits in the meat and stuff with slivers of garlic and or rosemary.I usually put about a cup of water with a stock cube in it, just so it isnt dry. I cook on slow for at least 6 hours.

When ready take out all the solid food and then thicken the juices to make gravy. I usually blitz it with the stick mixer to get rid of any lumps. Ian always has seconds the nights I cook a roast in the slow cooker smile.gif




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#3 Decembergirl

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Posted 29 March 2010 - 09:45 PM

Mmm, yum sounds good! Thanks for the tips PB. smile.gif
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#4 -Megs-

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Posted 30 March 2010 - 06:56 AM

I've done larger roasts, I'd be a bit worried about the rack of lamb drying out.

My method for larger roasts is: cut up potatoes and carrots and put them in the bottom of the slow cooker. Add enough stock to come about halfway up the veggies then add the meat on top (seasoned and stuffed with an herbs or garlic that you want). About 30 minutes before serving I transfer the meat and vegetables to the oven to crisp up and brown the meat. While they're crisping up I strain the stock into a saucepan, add a cornflour slurry and cook until thickened - delicious gravy.

I find that the meat is a bit too tender if I don't put it in the oven, it tends to just shred to pieces rather than slice. But it is melt in the mouth tender and utterly delicious. Thank goodness for the return of cold weather!

#5 karry327

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Posted 30 March 2010 - 08:46 AM

I've done roast legs of lamb and they turn out beautifully. Actually, we've done pork, beef & chicken too. Lamb seems to stay the most moist though.

First few times I did it, I put potatos & other veges at the bottom but I found they ended up brown and soggy and all kind of tasted the same (even when I tried crisping up in the oven). So now what we do is put about 6 balls of foil for the meat to sit on and I put about 3/4 cup of water in. Meat doesn't stew in juices that way. I put a sachet of french onion soup over the meat and that's it!

I used to make a gravy out of the juice and it was divine but now I just do a gravox gravy so it's not quite a heart attack on a plate IYKWIM?!



#6 Decembergirl

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Posted 30 March 2010 - 10:00 AM

Thanks girls. I've got quite a big rack (a treat for my wonderful hubby), so I think I should be ok. I'll do it on low for about four hours and see how I go. I'll be sure and come back to let you all know.

ETA: Karry I love the heart attack on a plate gravy, but like you I probably shouldn't have it!
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#7 pinkbutterfly

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Posted 30 March 2010 - 07:07 PM

To avoid heart attack gravy, you can buy this strainer thing, I bought mine at david Jones. It is LITTLE JUST YOU POUR ALL THE JUICES INTO, AND THEN THE OIL/FAT GOES TO THE TOP AND THE YUMMY YUMMY JUICES GO TO THE Bottom. The spout is at the bottom so you then pour off the juice to make gravy and can chuck away the fat.
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#8 pinkbutterfly

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Posted 30 March 2010 - 07:24 PM

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#9 squeaza

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Posted 30 March 2010 - 08:28 PM

we've got one of those gravy jugs as well - they're great for really fatty meats. What we always did before getting one is have the juice in a pan and spoon off all the fat into a chuckable container (NOT down the sink!) and reserve about a spoon-full to cook with a bit of flour to make a roux and then add the juices in (and some water off the cooked green veggies if you need to thin it out a bit.

In my eyes it's criminal to not use the juices off a roast meat.

Having said all that, we don't have a slow cooker and I do everything in the oven!
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#10 mamacita

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Posted 21 April 2010 - 04:33 PM

QUOTE(karry327 @ Mar 30 2010, 08:46 AM) View Post

I've done roast legs of lamb and they turn out beautifully. Actually, we've done pork, beef & chicken too. Lamb seems to stay the most moist though.

First few times I did it, I put potatos & other veges at the bottom but I found they ended up brown and soggy and all kind of tasted the same (even when I tried crisping up in the oven). So now what we do is put about 6 balls of foil for the meat to sit on and I put about 3/4 cup of water in. Meat doesn't stew in juices that way. I put a sachet of french onion soup over the meat and that's it!

I used to make a gravy out of the juice and it was divine but now I just do a gravox gravy so it's not quite a heart attack on a plate IYKWIM?!



ooh sounds really nice Karry.. I just bought a slowcooker... and Im excited to try a roast... but can I just clarify a few things,

So you put the veges at the bottom and 6 balls of foil for the meat to sit on..? What do you mean by that? Do you roll up sheets of foil and put them between the veges for the meat to sit on? And also the onion soup, is that just a dry packet that you sprinkle on the meat? Or is it wet that is poured on..?

#11 stacie

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Posted 21 April 2010 - 04:52 PM

QUOTE(mamacita @ Apr 21 2010, 04:33 PM) View Post

ooh sounds really nice Karry.. I just bought a slowcooker... and Im excited to try a roast... but can I just clarify a few things,

So you put the veges at the bottom and 6 balls of foil for the meat to sit on..? What do you mean by that? Do you roll up sheets of foil and put them between the veges for the meat to sit on? And also the onion soup, is that just a dry packet that you sprinkle on the meat? Or is it wet that is poured on..?


By the sounds of it, Karry doesn't do the veges in the slow cooker. Ball up sheets of foil then place meat on top of this. Add water and sprinkle the soup mixture over the water - dry.

HTH.
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#12 SamIam

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Posted 15 May 2010 - 10:16 PM

So glad that the cold weather has arrived so i can break out the slow cooker smile.gif

I've never cooked a roast, but am determined to try now after reading all these suggestions!
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#13 Decembergirl

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Posted 15 May 2010 - 10:22 PM

Well Sam I still haven't done one despite asking the initial question nearly two months ago! laugh.gif

I have, however, cooked lots of other stuff in it and it's all been very good thus far. smile.gif
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#14 karry327

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Posted 16 May 2010 - 08:52 AM

QUOTE(stacie @ Apr 21 2010, 04:52 PM) View Post

By the sounds of it, Karry doesn't do the veges in the slow cooker. Ball up sheets of foil then place meat on top of this. Add water and sprinkle the soup mixture over the water - dry.

HTH.
Stacie


Exactly right! Doing one tonight funnily enough smile.gif

#15 bmee

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Posted 08 June 2010 - 08:36 PM

I'm thinking about putting a whole chicken in the slow cooker...

What should I do with it?




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