Slow Cooker Roasted Rack of Lamb

1.5 lbs Slow Roasted Rack of Lamb, with whole garlic cloves and rosemary, over cut Potatoes and Onions.

Easy Roasted Rack of Lamb

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.

Raw Rack of Lamb, dressed with garlic cloves, rosemary resting in a slow cooker with cut potatoes and onions.

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 in a Slow Cooker with vegetables.

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).

Slow Cooker Roasted Rack of Lamb video tutorial by PoorMansGourmet.

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.

Cherry Pie Filling, Topping and/or Glaze video tutorial by PoorMansGourmet.

Consider my other Lamb recipes: Garlic Crusted Rack of Lamb, Lamb Chops with Aju, Grilled Lamb Chops with Pesto, Leg of Lamb with Sweet Chili Glaze, Mint Panko Rack of Lamb, American Greek Gyro.

Leg of Lamb with Sweet Chili Glaze

Asian Style Leg of Lamb

This Leg of Lamb recipe is phenomenal and I’m not just saying that. It’s got all of the flare and Sweet flavor that any Lamb recipe should have. It’s succulent, tender and it’s got a nice caramelized glaze that just can’t be denied. Some could argue that it’s Asian influence makes this a Hawaiian recipe but I didn’t consult any Asian or Hawaiian recipes before I put this together. Though, I do have plenty of experience with the majority of these ingredients, the variety, I think will shock you.

4 to 6 lbs Leg of Lamb

The secret to a great leg of lamb lies in the combination of a balanced flavor with a tender, slow and low roast. How is this achieved? Well, I’ve learned that beef is generally more pleasant to eat because of the saturated fats. Lamb, however, has unsaturated fats that oxidize, giving it a stronger gamy taste that can tend to be a bit overwhelming. Mustard and Vinegar can be applied to neutralize the process and minimize the unpleasant taste. In this recipe, I’ve chosen to use Wasabi and it really does the trick. And, you don’t have to be afraid of using it either. Wasabi has a mixture of cabbages, horseradish and mustard that really evens out the flavor and there’s no unbearable heat either. In fact there is no spiciness left in the meat, whatsoever. And after the Sweet Chili Glaze caramelizes, you’ve got yourself one helluva Leg of Lamb!

Be sure to check out my Garlic Crusted Rack of Lamb, my Grilled Lamb chops with Pesto or my pan seared and baked Rack of Lamb with Aju.

Leg of Lamb with Sweet Chili Glaze Ingredients:

1 Leg of Lamb, 4-6 lbs.

4 Garlic Cloves
1.5 oz Wasabi Paste
1 tbsp Balsamic Vinegar
1 tbsp Honey
1/2 tsp Anchovy Paste

Glaze
2 tbsp Garlic Bean Sauce
2 tbsp Hoisin Sauce
4 tbsp Sweet Chili Sauce

Garnish
2 tbsp Toasted Sesame Seeds
2 tbsp Fresh Mint, chopped
1/4 cup Pineapple, diced
1/4 cup Mango, diced

Follow the instructions in the Leg of lamb with Sweet Chili Glaze video tutorial and I’ll show you exactly how to make this recipe.

Grilled Lamb Chops with Pesto

Easy Grilled Lamb Chops with Pesto

I say these Grilled lamb Chops are easy to make because Lamb Chop recipes are simple and incredibly delicious, to boot. I’m telling you, if you’re a steak fan, a rack of lamb, prepared properly, will blow your mind. I, for one, now understand why there are so many historical stories about sacrificial lambs. Okay, I might not get the whole religion part but I get that giving up and slaughtering your own lamb truly is a sacrifice, if you’re not gettin’ any! I mean, COME ON! Lamb Chops are sooo tasty.

The Secret to Grilled Lamb Chops

When you’re preparing Grilled Lamb Chops, all you need to do is clean them up a bit. That means, trim the fat and remove the Silver Skin from the meat. This will keep them lean and less chewy to eat. If you want to get super fancy, you can French the bones as well but unless you’re serving the president, or someone that thinks they’re royalty, it really isn’t necessary. Plus, sucking the fat off the bones is one of the best things about eating Lamb Chops, so don’t deprive yourself of that. Go a head and let heart disease settle on in and enjoy yourself, for crying out loud.

Now, after you’ve cleaned the rack, you can Salt and Pepper and grill as is or cut it into Lamb Chop portions before you grill. Either way it will turn out the same, so it’s entirely up to you. You’re going to need a good Pesto and you can either buy it premade or you can try my recipe. I’ve listed the ingredients down below with a separate video tutorial but if you want to see the original post for that, CLICK HERE.

These Grilled Lamb Chops are great with the Pesto alone but if you’d like to have something to dip them in, you might want to look into my Tzatziki Sauce Recipe. It has a nice Greek Yogurt base that you’re going to love.

Grilled Lamb Chops with Pesto Ingredients:

1 Rack of Lamb
2 tbsp of Pesto
Kosher Salt and Pepper to taste

Pesto Recipe
3 cups Basil Leaves, freshly packed
1/2 cup Almonds
1/2 cup Parmesan cheese, grated
3 Garlic Cloves
1/2 tsp Salt
1/4 tsp Black Pepper, ground
1/2 cup Olive oil
1 tsp Lemon Juice, (optional)

Be sure to watch both the Pesto and Grilled Lamb Chops video tutorials and I’ll show you just how easy these recipes are to make.