For all of you Slow Cooker fans out there, I put together a quick and easy Roasted Rack of Lamb recipe you can enjoy with ease. Thanks to the old “Set it and Forget it” method, you can prep this recipe hours in advance and walk away, with out a worry in the world, and back to an elegant meal. This is a “Well Done” recipe and, I don’t mean like a pat on the back. I’m talking about being cooked all the way through, like any roast should be, minimal ingredients and a few vegetables for a side.
Slow Cooking a Rack of Lamb
Personally, I prefer a pan seared rack of lamb that I can throw in the oven for 10 minutes or so but, that’s just me. I like my lamb medium rare and this recipe just isn’t that. Roasting cooks the meat all the way through.
The trick is to keep it tender and juicy and a slow cooker does just that. However, slow cookers made these days let out much of the moister right out of the pot and it sneaks out the sides of the crappy lids they’re now making. I firmly believe in trapping the moisture in there with a heavy glass lid. Some folks will just add water but, I’m telling you, you’ll never get the same results.
This is the first time I used a newer crock pot and I don’t like. If you’ve noticed recipes I’ve used in the past, I’m using a slow cooker from the 80’s, because they’re awesome, but my side handle broke off recently so I thought I’d give the new ones a try. I’ve been seeing the older Crock Pots, by Rival, showing up at my second hand stores and I think I’m going to start buying them up because these new ones suck!
Anyway, you might need to play with the roasting time, depending on the size of your Rack of Lamb. I cooked this 1.5 lbs rack for 6 hours and it turned out great. Honestly, it just needed gravy but, like I mention in the video tutorial, I highly recommend my Cherry Pie filling that can be used as a topping or glaze.
Roasted Rack of Lamb Ingredients
1 Rack of Lamb 2 Large Russet Potatoes, cut in chunks 1 Large Onion, Cut in Chunks 1 Sprig Rosemarry 8 Garlic Cloves
Kosher Salt and Pepper to taste on both the Rack of Lamb and the Vegetables. Set your Slow Cooker on low and roast for 5 to 6 hours. I recommend adding a gravy or my Cherry Pie Filling as a Cherry Glaze to top the Lamb(below).
Cherry Topping Ingredients:
3 to 4 cups Fresh Pitted Cherries 1 cup Water 1 cup Sugar 1/8 tsp Chinese Five Spice Powder (or just cinnamon) 1/8 tsp Nutmeg a pinch of Cayenne Pepper (optional, but it’s GREAT) 1 tbsp Cornstarch 1 tbsp Water
Just follow the instructions in the short video tutorial down below and I’ll show you exactly how to make a Cherry Glaze for the Rack of Lamb.
This is better than a basic recipe for a Tuna Casserole but it is easy and it’s delicious. Last week, I made a very simple and basic recipe, which was descent, but it didn’t strike me as a yeah I want more kind of a dish so, I decided to step it up. The end result turned out great and I really think you’re going to be pleased because I stuck with all of the basics and through in some ingredients to give this dish more bite.
The Holy Trinity with Peas
Many basic Tuna Casserole recipes call for frozen peas but I decided to take it a step further and add the Holy Trinity. As you may or may not know, the Holy Trinity is just 3 simple ingredients made famous in in French and Cajun Cuisine; chopped onion, celery and bell pepper. These three ingredients are a fundamental start to many recipes and I decided that this dish shouldn’t be any different so, I added them.
Creamy and Crunchy
One of my favorite things about a casserole is the top layer. I like the crunchy flavor of salty Potato chips and/or fried French Onions. In this case, I decided to add both for more flavor. I crush the potato chips and add them to the mix and add the french onions as a topping with cheddar cheese. That’s not the only cheese I add to this recipe, however. Again, I’m going for flavor and I like anything creamy to be rich so, I added grated Parmesan cheese to the mix along with some cream of mushroom soup and a little milk.
You have to be careful with the mixture of all of these ingredients because you can, very easily, do one of two things; either make it runny, with too much liquid or dry it out with not enough. Those potato chips and the “Al dente” noodles like to suck up that moisture with the casserole is baking so, be sure you’ve added the right amounts that I’ve listed below. And, if by some chance you’re tastes are different than mine, just adjust the liquid, milk, accordingly.
Oh, I almost forgot… I usually salt the boiling water before I cook my noodles to add more flavor but, in this case, I chose Chicken Bouillon. Just think of it like adding the seasoning packet to your ramen and flavoring the noodles. It isn’t weird, it’s pretty much the same frickin’ thing!
Tuna Casserole Ingredients:
1 12 oz bag Egg Noodles Cook the Noodles in Chicken Broth or use Bouillon. Approximately 4 quarts of water and 1/3 cup of Knorr Chicken Bouillon.
1 tbsp Olive oil 1 tbsp Butter 2 Cloves Garlic, chopped 1 bunch Fresh Parsley, chopped 1 stick Cellery, diced 1 Bell Pepper, diced 1 cup Peas, frozen 1/2 Onion, diced 2 cans Mushroom Soup 3/4 cup Milk 1/2 cup Parmesan Cheese, grated 1 cup Cheddar Cheese, grated 1/2 cup French Onions 1/2 cup Potato Chips, crushed 3 cans tuna, Solid White Albacore 1 tbsp Worcestorshire
Salt and Pepper to taste
Bake at 400° Fahrenheit for 20 minutes then add the Cheddar cheese and French onions and bake for another 5 minutes, then serve.
P.S. You can easily turn this dish into a Chicken Noodle Casserole by swapping out the canned Tuna for Chicken and the canned Cream of Mushroom Soup for Cream of Chicken Soup, instead.
This is the Fourth installment to my “How to make Wine” video and blog post series. If you’ve missed the other posts and video tutorials, refer to the link above to get caught up. So far we’ve gone through the “Primary Stage” and the “Secondary Stage” of wine making. We also spent some time with Clarifying your wine and now I’m going to teach you the easiest and best ways to bottle and store your homemade wine.
Sponser’s for this Post
I was approached by a marketing department to advertise a few products for them. I only agreed to help them because these are directly related to the wine making and storing process.
In the first video of this series, I mentioned that it wasn’t a good idea to blend your fruit but a juicer could be used. So, I looked into this Juicer and it’s exactly what you need for a higher juice yield, when you’re making wine.
This particular machine uses an auger, much like an auger in a meat grinder. Fruit is dropped through the top until it reaches the re claimer and the the auger takes over by feeding and pressing the fruit into the juicer; which separates the pulp from the juice. Both of which are still needed to make your wine so, DO NOT throw the pulp out. Just add them to the bucket the way I demonstrated, in that first wine making video, using the press.
You can purchase one of these Juicer’s HERE using this temporary 20% off Discount code: CX37QTNA
I also received a BODEGA wine cooler from the same marketing group. Again, I’m waiting for the links and discount codes for it as well but, these refrigeration units are ideal for anyone that doesn’t have a basement or a wine cellar; where it’s most often cooler than the rest of the house.
Anyone that can’t afford those kinds of luxuries can possibly find it worth their while to pick up a unit like this to store their wine instead. These units maintain an efficient and stable environment, for wine, set at an exact and constant temperature and runs on only 95 watts of power.
Dark and light wines will vary with different temperatures and your personal tastes will, of course, play a roll in that but this cooler, in particular, ranges between 41° and 68° Fahrenheit in the settings. Warmer temperatures can be set for the red wines and colder chills for the whites.
Personally, I don’t buy wine. I make it. Wine can be very expensive to buy but, in my opinion, it doesn’t make my wine-making any less valuable and it’s worth protecting. I put a lot of work into my process and there’s nothing more valuable in this world than time.
If you’re not into wine or making wine, clearly something like this doesn’t make sense for you. But, if you’re like me and you’re really finding the joy in picking up a hobby like this, that you can enjoy all year long, a wine cooler can really protect your investment.
You can purchase this Wine Cooler HERE with this temporary 20% off discount code: BSLX-77LMQT-CVG9AT
Bottling and Storing
In this tutorial, I show you how to bottle wine from a 1 gallon carboy to 750 ml wine bottles. I demonstrate how to siphon and cork the wine using a cheap wine siphon and a Portuguese wine corker. I show you how easy it is to spruce up your bottles with cheap pvc shrink wrap and labels. I also advise you on the type of conditions and environment that is more suitable for wine by demonstrating the use of a wine cooler.
You need to know, however, the proper temperatures that each wine should be properly stored. Though, it would be nice to have a cool basement, a wine cellar or, indeed, a wine cooler like the one I’m advertising, sometimes none of these things are practical. So, let’s dive into next best practice’s.
Dark places are you’re best friend when it comes to the preservation of wine. This means under desks, in corners or closets. Even boxed up will make all the difference. Light, sunlight, in particular, will destroy the wine. That’s why most wines are placed in dark green or brown bottles and wine coolers are made with double pane smoked glass, for protection.
Vibration or constant movement needs to be avoided and heat. So, a basement may be dark and humid for your wine, but if it’s being stored near a furnace or heater, you’re going to quickly ruin your wine. Also, placing a wine cooler in a garage to store your wine, is another bad idea.
Most garage’s lack insulation and, in the Spring, Summer and Fall months, can quite possibly be warmer than any other room in your house. Though you may be thinking,”Hence, the refrigerator”, it’s a bad idea and here’s why.
A compressor will be constantly battling the temperature of the garage to maintain the temperature of your wine. A 30° variance will make your cooler work harder and quite possibly blow the motor, void the warranty and, most likely, ruin you’re wine before you even discover it.
Wine bottles should be stored on their sides. Everyone knows this but do they know why? It keeps the cork wet which in turn keeps it expanded for a tighter fit. The last thing you need is oxygen slipping into your wine and turning it into vinegar.
Any wine should be stored at a minimum of 70° Fahrenheit and much lower for some reds and most white wines and or champagne. 55° F is a nice happy medium and the average temp many red wines should be stored at. 41° F on up is optimal for most light wines and, of course, your own personal tastes will be a factor as well. Many of the tannin’s in darker wine’s can effect the flavor if they’re not stored at the right temperatures so, you can refer to this chart if you’re worried about it.