Slow-cooker roast lamb with potatoes
Why choose slow-cooker roast lamb?
The slow-cooker is an excellent tool for making the most of tougher cuts like lamb shoulder or leg, transforming them into tender, succulent masterpieces. This method allows the lamb's rich flavours to develop fully, while its low and slow cooking ensures every bite is fork-tender. Using a slow-cooker also frees up your day, allowing you to enjoy rich, complex flavours without constant supervision.
Selecting the right ingredients
Choosing high-quality ingredients is crucial for maximising flavour in this simple dish. Grange Meat Co. sources only the finest lamb, ensuring that it is both flavourful and ethically raised. Here’s what you’ll need to bring this comforting meal to your table:
- Lamb: A shoulder or leg cut is perfect for slow cooking, known for their rich flavours and tender texture when braised.
- Potatoes: Opt for starchy varieties like Dutch Cream or Desiree that hold up well during long cooking hours and absorb flavours beautifully.
- Herbs and spices: Fresh rosemary, thyme, and garlic complement the robust flavours of lamb and infuse the dish with aromatic warmth.
- Broth: A good-quality vegetable or chicken broth adds moisture and helps to create a flavourful sauce that coats the lamb and potatoes deliciously.
Ingredients:
- 1.5-2 kg Grange Meat Co. lamb shoulder or leg
- 750g potatoes, peeled and quartered
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme leaves
- Salt and freshly ground black pepper, to taste
- 2 cups vegetable or chicken broth
- 2 tbsp olive oil
Method
- Preparing the lamb
Begin by rubbing the lamb with olive oil and a generous amount of garlic, rosemary, thyme, salt, and pepper. This herb rub not only flavours the meat but also helps to form a delightful crust as it cooks.
- Preparing the potatoes
Toss the quartered potatoes in a small amount of olive oil and season them with salt and pepper. This step ensures they are flavourful on their own and ready to absorb the lamb juices.
- Cooking
Arrange the seasoned potatoes at the bottom of the slow cooker to form a bed. These will catch the drippings from the lamb as it cooks, becoming tender and flavourful.
Set the herb-rubbed lamb atop the potatoes. The positioning allows the meat's juices to flow down and season the potatoes during cooking.
- Add broth
Pour the broth over the lamb and potatoes. The liquid will help maintain a moist environment inside the cooker, preventing the meat from drying out. Cover and set your slow cooker on low for about 8 hours.
- Resting
Rest the lamb for 20 minutes after removing it from the slow-cooker. The lamb should be tender enough to pull apart easily with a fork when it's done.
Tips for perfect slow cooking
- It’s important to allow space in the slow cooker for heat to circulate around the ingredients, ensuring even cooking.
- Taste and adjust the seasoning of the broth mixture before serving, as flavours can mellow during the long cooking process.
- For those who prefer a thicker gravy, whisk a tablespoon of cornstarch with water and stir it into the cooking juices. Let it cook on high for an additional 15-20 minutes until thickened.
Serving Suggestions
Garnish the dish with a sprinkle of fresh rosemary or thyme right before serving to refresh the aroma, add a pop of colour and flavour with sweet pomegranate seeds. Although this dish is a standalone star, it pairs wonderfully with steamed green beans, a crisp salad, or even a side of creamy polenta for those who desire a richer meal. We also recommend enjoying it with a nice, hearty red wine, such as a cabernet sauvignon.
Grange Meat Co.’s Slow-Cooker Roast Lamb with Potatoes recipe is perfect for those seeking deep, satisfying flavours with minimal effort. This dish is not only a testament to the quality of our lamb but also to the magic that can happen with just a few simple ingredients and a little time. Prepare this meal in the morning and return home to a delicious, comforting dinner that’s ready to enjoy, making any day feel a little more special.
