babyblog

Slow Cooking

Slow Cookers are truly a gift from the Gods.

I'm prone to bouts of exhaustion around dinner time and as a result we often end up eating take-out or going out for dinner instead of having to cook. That is, until I discovered the slow cooker. What could be better than chucking a ton of stuff in first thing in the morning and 10 hrs later having a delicious meal ready to eat right at the point where you're hungry and knackered?

Today I was up at 7am putting a leg of lamb in the thing. Funny thing about Lamb here in Canada - it basically sucks and is expensive and hard to find. Many people I speak to hate it, wouldn't dream of eating it, and it's certainly not a part of a usual Canadian diet for some reason. Not like we Brits who were raised on a lamb joint every Sunday complete with mint sauce (mmmmmmmmmmmmm). However, given the Canadian lamb's tendency towards the tough, the crock pot is the perfect way to cook it.

I rubbed in loads of herbs and garlic last night and left it wrapped in cling film in the fridge (how does one get the smell of garlic off ones hands??). Smells delicious and will continue to do so all day until I'm starving at 6pm when it'll be so juicy and will fall off the bone into hungry mouths. Recipe, for anyone interested:

Herb Roasted Lamb

4 large potatoes, cut into cubes
1 tsp salt
6 cloves garlic, peeled and crushed
zest of 1 Lemon
4 sprigs fresh rosemary
1 boneless leg of lamb, trimmed and tied
2 tbs olive oil
1/2 cup dry white wine

Place the potatoes in the bottom of the stoneware. In a bowl, mix the salt, garlic, lemon zest and rosemary together. Rub all over the lamb. Heat the olive oil in a large frying pan and brown the lamb evenly on all sides. Place the browned lamb in the stoneware. Pour in the wine. Cook on Low for 10-12 hours.

Posted by katie at November 9, 2004 09:49 AM