Being somewhat exhausted of people asking me about my lamb (I kid, I love the attention), here is how I do it. Please don’t be shocked. It takes about 10 minutes to prepare and requires zip skillz in the kitchen. I cut many corners when making this, I have done it the “proper” way (using more ‘real’ ingredients etc.) but at the end of the day, it doesn’t make a huge difference to me. So if you take this, and you’re a champion cooker – please replace the bachelor-dazz ingredients with the real stuff.
Having said that – the results speak for themselves. This is stupidly tasty. And you all know it.
- LAMB. Typically a leg of lamb. Whatever will fit in your slow cooker.
- Garlic (paste)
- Rosemary (paste) and Rosemary
- 1 Cup Beef Stock (more depending on the size of your lamb)
- Splash of Oil
- Salt and Pepper
Make Lamb coating Mixture – Rosemary and garlic paste with a dash of oil
Organise the mix you’re going to throw all over the lamb. This is the garlic (paste) and rosemary (paste), and a splash of oil. I typically use more Rosemary paste than Garlic paste, the below picture doesn’t show the quantity very well, but it’s needs to be enough of a mixture to simply rub all over and cover the lamb. It’s meant to be a light-coat. So mix accordingly. In this mixture I throw in the splash of oil. You can be a little fancy here and throw in a touch of salt and pepper, but I typically don’t.
Pretty simple really, with a kick-ass knife that actually cuts better than mine, make some slices into your lamb. Not terribly deep, what I’ve done in the picture is fine (you can tell my knife is horribly blunt because it made a mess – but that’s okay!)
With the mixture we prepared earlier, rub it all over the lamb – and inside the small slices we made. You shouldn’t have any clumps of the mixture between the slices, just enough to coat inside. Put this in your slow cooker, that either has your beef stock in it waiting, or slowly pour your beef stock over the top once it’s in. I don’t tend to pour the beef stock over the lamb anymore.
I use a very light crack of the salt shaker, generous crack of the pepper shaker – and then sprinkle some peppercorns over the top.
Once your lamb is in the slow cooker, you can see how much beef-stock-to-lamb ratio you have. It shouldn’t be deep, but it should be enough liquid in the base of your pot that goes up to 3-5cm from the bottom of your lamb. This is important – your lamb must not dry out while cooking. If you’re worried, put in some boiling water. It’s better to have too much liquid, than not enough.
Should look something like this now. 🙂
This meal should be started in the morning – pulled out at dinner time. So on your way to work – do all this magic, then pull it out when you’re home. It can be cooked for longer than 8 hours (I would suggest no more than 10 hours) but again, ensure you have enough water in it.
Pictures of the finish product to come. But here’s one from the other month I made with pork. All chopped up. 🙂
Oh I added few bay leaves too…
Excellent recipe, cooked today and just had it…
For the gravy I used the leftover juices, pour it into a pot add 1.5 tablespoons of plain flour and cook, sir for 2 minutes or until bubbling. Add half cup of red wine and bring to boil and serve.
I use gravox unless Dean tells me that’s the cheats way out.
lol Dean always got something to pick on your lamb 😀
Best be one of these for me when I finally make it down for a holiday! I miss roast nights!
There will be! But you have to finally make it down!
I’ve had the pleasure of tasting your famous roast lamb and agree that you do an amazing job given you have no cooking skills whatsoever.