There will be people out there that say you can't cook rack of lamb in the crockpot. Well, they need to try this recipe! This has become one of the most popular crockpot lamb recipes on our website and is worthy of a dinner party.
- 2 lamb racks
- 1 cup plum jam or any flavour you like or need to use up
- 1 tbsp of tomato sauce or relish again, anything tomatoey you need to use up in the fridge
- 1 lemon cut the cheeks of each side to add to the crockpot
- Lemon zest from the left over middle part of your lemon
- 1 tbsp lemon juice from your leftover lemon after the cheeks have been cut off
- 1 tbsp red wine vinegar
- 1 tsp ginger grated, or half teaspoon ground ginger
- 1 tsp sweet chilli sauce
- 1 sprig rosemary
- 2 tsp corn flour
- 1 tbsp water
- Turn your slow cooker onto Low.
- Put the lamb racks x 2 in the crock pot.
- Combine all the other ingredients and pour over the meat.
- Cook on low for about 8 hours (*or about 4 hours on high if you're out of time).
- As you carve up each rack, drain out some of the liquid from the crock pot and put it in a saucepan. Bring to boil.
- In a bowl, mix corn flour and water to make a paste and add it to the saucepan whilst stirring. This will make the sauce thicken and in doing so will separate off the oil. You can then remove the oil and use the sauce with the rack of lamb.
- Serve with mashed potato, greens and your lamb gravy. Delicious!
For this particular slow cooker recipe, we've chosen lamb racks and it worked brilliantly because it was partially sliced between each rib and this allowed the flavours to penetrate the lamb rack. If you decide to use another cut of lamb, we suggest you score it well with a sharp knife to allow the flavours in.
Tried this recipe?Let us know how it was!