Slow Cooked Rack of Lamb with Rosemary Mash & Green Beans

There will be people out there that say you can’t cook rack of lamb in the slow cooker. Well, they need to try this recipe! This NZ rack of lamb recipe is worthy of a dinner party. The roasting piece I’ve chosen for this particular slow cooker recipe is a lamb rack, which worked brilliantly because it was partially sliced between each rib and this allowed the flavours to penetrate the lamb rack. So if you’re using another cut of lamb, I suggest you score it well with a sharp knife to allow the flavours in.

Prep time: 25 mins Cook time: 8 hours Serves: 4-6


For the lamb

  • 2 lamb racks (we love Pure South)
  • 1 cup plum sauce or jam
  • 1 tbsp of tomato sauce (we love Chantal Organics)
  • 1 lemon, cut into slices
  • 1 tbsp red wine vinegar
  • 1 tsp grated ginger
  • 1 tsp sweet chilli sauce
  • 2-3 sprigs rosemary (we love Superb Herb)

For the gravy

  • 2 tsp cornflour
For the rosemary mash
  • 1.5 kg vivaldi gold potatoes, quartered and cooked until tender (we love Wilcox)
  • ¾ cup milk
  • 80g butter, cubed (we love Anchor)
  • 1 tsp salt, plus extra for seasoning
  • ½ tsp black ground pepper
  • 1 sprig rosemary, chopped
For the steamed beans
  • A handful of green beans – steamed until just tender


Lamb Racks
  1. Put both the lack racks into the slow cooker and turn on low.
  2. Combine all other ingredients and pour over the meat.
  3. Cook on low for about 8 hours (or about 4 hours on high if you’re out of time).
  4. Once cooked carve up each rack.
For the gravy
  1. Once lamb is removed, drain out some liquid from the slow cooker and put in a saucepan and bring to the boil.
  2. In a cup, add about 2 teaspoons of cornflour to enough water to make a paste and add to the saucepan whilst stirring. This will make the sauce thicken and in doing so will separate off the oil. Pour any oil off and use the sauce with the rack of lamb – delicious!
For the rosemary mash
  1. Place the milk, butter and rosemary in a small saucepan and bring to a gentle simmer.
  2. Put the cooked potatoes, and rosemary milk mixture in a large bowl and mash until smooth. Season with salt and pepper.
To serve
  1. Spoon the mashed potatoes onto a large beautiful serving platter. Top with steamed green beans, slow cooked lamb racks and a drizzle of gravy.
  2. Devour while hot!
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