I will be making ham, lamb, mashed potatoes, and brussels sprouts in the slow cookers.
Dessert will probably be cookies and cakes NOT made in the crockpot. (Scandalous, I know!)
Here is our absolute favorite lamb recipe:
serves 6 to 8
1 onion, sliced in rings
4 to 5 pound boneless leg of
lamb
1/3 cup prepared mint jelly
3 sprigs fresh mint leaves (about 10)
4 cloves garlic, chopped
1 tablespoon fresh rosemary
1 teaspoon kosher salt
1 teaspoon black pepper
The
Directions.
Use a 6-quart slow cooker. Separate the onion rings with your fingers and place in the bottom of your cooker.
Put the meat on top.
In a small mixing
bowl, combine the mint jelly, fresh mint, garlic, rosemary, salt, and pepper. Smear this mixture on all sides of the meat.
Cover, and cook on low for 7 hours, or until the lamb is fully cooked and begins to relax and lose it’s shape.
Serve with mashed potatoes and a spoonful of
accumulated gravy (you can thicken the gravy by making a cornstarch slurry: 1 tablespoon cornstarch whisked into 2 tablespoons cold water).
The Verdict.
I have
always shied away from mint jelly—it looks like lime jello to me, and I couldn’t figure out why lamb was supposed to be paired with something that smelled like Doublemint gum ~ until I tried this! Lamb and mint are meant to go together! This sweet, salty, and minty glaze can not be beat. It really is a good combination-- good enough to make me want to CHANGE our normal Easter Lamb recipe for keeps.
including the two best ham recipe, ever. (Skip the honeybaked, and try my
or
what's on *your* menu?
I hope this is helpful!
happy slow cooking!
steph
