roast lamb ribs For all fans of slow cooker, I prepared a quick and easy recipe from Roasted Rack of Lamb that you can enjoy with ease. Thanks to the old “Set it and Forget it” method, you can prepare this recipe hours in advance and walk away, without a worry in the world, and return to a fancy meal. This is a “well done” recipe and, I don’t mean a pat on the back. I’m talking about being cooked to the end, as should be any roast, minimal ingredients and some vegetables on one side.
a rib of
Personally, I prefer a pan-scorched lamb rib that I can toss in the oven for 10 minutes or so, but that’s just me. I like my lamb half weird and this recipe just isn’t that. The roast cooks the meat to the end.
The trick is to keep it tender and juicy and a slow cooker does just that. However, slow cookers made these days let out much of the moisturizer directly from the pot and sneak down the sides of the shitty lids they are now making. I firmly believe in trapping moisture there with a heavy glass lid. Some people will simply add water, but, I tell you, you will never get the same results.
This is the first time I used a newer clay pot and I don’t like it. If you’ve noticed recipes I’ve used in the past, I’m using a slow cooker from the 80s, because they’re amazing, but my side handle broke recently, so I thought I’d try the new ones. I’ve been seeing the old Crock Pots, from Rival, popping up in my thrift stores and I think I’m going to start buying them because these new ones suck!
Anyway, you may need to play with roast time, depending on the size of your lamb ribs. I cooked this 1.5 pound rack for 6 hours and it turned out great. Honestly, I just needed sauce but, as I mentioned in the tutorial video, I highly recommend my cherry cake filling that can be used as a topping or icing.
Roast lamb ribs Ingredients
1 Lamb ribs2 Large reddish potatoes, cut into pieces1 Large onion, cut into pieces1 sprig Rosemary8 garlic cloves Kosher
salt and pepper to taste both in the ribs of lamb and vegetables. Put your slow cooker on low heat and roast for 5 to 6 hours. I recommend adding a sauce or my cherry pie filling as cherry icing to cover the lamb (below).
Cherry topping ingredients:
3 to 4 cups fresh pitted cherries1 cup water1 cup sugar1/8 teaspoon five-spice Chinese powder (or just cinnamon)1/8 teaspoon pinch cayenne pepper nut (optional, but it’s GREAT)1 tablespoon cornstarch1 tablespoon water
Just follow the instructions in the short video tutorial below and I’ll show you exactly how to make a cherry icing for the rack of lamb.
Consider my other lamb recipes: garlic-crusted lamb ribs, lamb chops with ju, grilled lamb chops with pesto, leg of lamb with sweet chili glaze, mint Panko lamb rib, Greek American gyroscope.