Slow Cooker Novice help needed please!

loulou_3-2

Ive been reeding through the slow cooker recepies and they all sounded so good it inspired me to buy a slow cooker!
The problem I have is that I have brought 2 breasts of lamb (they were reduced!!) one is in the freezer and the other I will cook on sunday can I slow cook it? its in a roll shape no bones, do I brown it first? Or do I just put in the oven and roast? Would prefer to slow cook it to try it out, any advice would be greatly received.:D thanks[/FONT

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jennyjelly

I don't see why you couldn't cook it in the slow cooker the same as you would brisket of beef. Chuck in some veges and rosemary and I reckon the flavour would be great.

Breast of lamb is very fatty and I would recommend removing the meat and letting the gravy go completely cold after cooking so that the fat will solidify and you can take most of it out in lumps - it will be very greasy otherwise.

Then reduce the gravy a bit in a sausepan and liquidise it so it's nice and smooth and yummy.

Delicious.

loulou_3-2

thanks jennyjelly and yes I might even try and trim some of the fat off before I cook it. Im looking forward to trying it anyhow!
Thanks again!!

jennyjelly

Here's another option, which my mum used to make for my dad.

Breast of lamb stew:

Cut up the lamb & take off as much fat as possible. Coat in seasoned flour, brown in oil in a pan and remove. Cut whatever veges you have into chunks, add a bit more oil to the pan and brown them, then remove. Pour some boiling water into the pan, add a lamb stock cube and simmer for a bit to get all the nice flavoury bits off the pan. Preheat the slow cooker and tip everything in. Add a handful of red lentils (these will thicken it). Cook it for at least 5 hours, by which time the meat will have sort of melted into the liquid. Let it go cold and take the worst of the fat out, then reheat it.

Real good winter rib-sticking food.