slow cooker quick questions thread

mardatha

It will be fine ! throw in some onions and leave it!

Barneysmom

Sound delish! I'm coming round your house for tea! :rotfl:

twirlie

It was a whoopsie at Asda - £7 reduced to £3. I've invited my dad and brother round so it will be all three of us adults and my 2 year old. (I'm a single mum!)

Is four hours definitely enough time? They're dubious about my cooking skills at the best of times, so serving up raw lamb wouldn't be particularly great!

Zed42

I cooked a half leg of lamb in the SC on LOW for 8hrs on Tuesday, so I should think that doing it for 4 on high, *ought* to work.

I used this link: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1160643

avinabacca

You could always dice it up, roll in in a little seasoned flour and brown it, and then put it on to cook with some veg and a bit of stock while you go out?
Smaller pieces'll cook through quicker, and you'll have a lovely gravy to soak up.

Come home, put a few spuds on to boil and there you are - a nice stew and potatoes

twirlie

Okay... here goes nothing!

I just read through a few recipes online, but they're all for huge legs of lamb instead of my silly little 750g version, so I've improvised.

I just hacked up 2 garlic cloves, a red onion and half a white onion, covered the lamb in a dried rosemary and mint rub (basically a splash of olive oil and some dried herbs - calling it a 'rub' sounds far more swish than it actually is!) placed the onion in the bottom of the slow cooker with half a cup of water, and then plonked the lamb on top.

Does that sound okay? I haven't made any glaringly obvious mistakes so far?

I figure if it isn't cooked when we get back, I'll just finish it off in the oven for half an hour or so. And if that fails, I'll send someone down to the chip shop!

Thanks for the speedy replies. I love this message board!

twirlie

avinabecca - I can't use flour because my dad is coeliacs, and I've already fed him stew on the last four trips round here for dinner! I'm trying to convert him to slow cooking.. so I figured doing a 'roast' in one would be the ultimate accomplishment. Besides, hacking up a leg of lamb just seems wrong since I can never normally afford them!

avinabacca

Tell you what - that sounds really nice

Good luck, let us know how it goes!!!

nesssie1702

I use my slow cooker to make a steak chilli rather than a mince one - it's great for the cheaper cuts of beef as it makes it really tender.

Your lamb sounds lovely by the way - look forward to hearing how it goes!

Pink.

twirlie wrote: »

Is four hours definitely enough time? They're dubious about my cooking skills at the best of times, so serving up raw lamb wouldn't be particularly great!

I think depending on your slowcooker and the weight of the joint, it could be touch and go so personally I'd do it in the oven if I only had four hours to go.

If you are roasting lamb it needs 'looking after' for the first half hour but then you can leave it alone and go out. This is what I do:

Preheat the oven to 250 degrees.

Chop up a couple of cloves of garlic. Take a sharp knife...insert it into the meat and twist to make holes. Pop the garlic slices into the holes.

Put the lamb in the roasting tin resting on a bunch of fresh rosemary.

Cook at 250 degrees for 30 minutes.

Turn the oven down to 180 degrees and cook for 30 minutes per pound.

If you prefer your lamb rare you can cook it for 20-25 minutes per pound.

Leave it to rest for at least 20 minutes before carving to allow the meat to relax.

I'll add this thread to the slow cooker quick questions thread as your question may help others.

Pink