{"id":6034,"date":"2021-04-02T16:38:07","date_gmt":"2021-04-02T22:38:07","guid":{"rendered":"https:\/\/poormansgourmetkitchen.com\/?p=6034"},"modified":"2021-04-29T16:21:51","modified_gmt":"2021-04-29T22:21:51","slug":"slow-cooker-roasted-rack-of-lamb","status":"publish","type":"post","link":"https:\/\/poormansgourmetkitchen.com\/devsite\/slow-cooker-roasted-rack-of-lamb\/","title":{"rendered":"Slow Cooker Roasted Rack of Lamb"},"content":{"rendered":"\n
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1.5 lbs Slow Roasted Rack of Lamb, with whole garlic cloves and rosemary, over cut Potatoes and Onions.<\/figcaption><\/figure>\n\n\n\n

Easy Roasted Rack of Lamb<\/h2>\n\n\n\n

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.<\/p>\n\n\n\n

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Raw Rack of Lamb, dressed with garlic cloves, rosemary resting in a slow cooker with cut potatoes and onions.<\/figcaption><\/figure>\n\n\n\n

Slow Cooking a Rack of Lamb<\/h3>\n\n\n\n

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. <\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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!<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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Roasted Rack of Lamb in a Slow Cooker with vegetables.<\/figcaption><\/figure>\n\n\n\n

Roasted Rack of Lamb Ingredients<\/h4>\n\n\n\n

1 Rack of Lamb
2 Large Russet Potatoes, cut in chunks
1 Large Onion, Cut in Chunks
1 Sprig Rosemarry
8 Garlic Cloves<\/p>\n\n\n\n

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).<\/p>\n\n\n\n

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