Use your slow cooker to gently cook rack of lamb to perfection. The result is melt in the mouth, slip off the bone meat similar to a result achieved when slow cooking lamb shank.
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2 (700g) racks lamb
3 tablespoons olive oil
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh thyme
300ml red wine
85g plum jam
1 teaspoon lemon zest
3 cloves garlic, roughly chopped
1 teaspoon minced root ginger
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Method Prep:10min › Cook:8hr › Ready in:8hr10min
Preheat the slow cooker to Auto/Low.
In a frying pan over a high heat, warm 1 tablespoon of the olive oil then add the lamb and brown on all sides for about 1 to 2 minutes per side. This will seal in the juices. Remove from the heat and set aside.
In a bowl, combine the remainder of the ingredients and mix well. Place the lamb in the slow cooker then pour the mixture over, tossing to ensure a good cover.
Cook on Auto/Low for 6 to 8 hours or until the lamb is very tender. Top up with a little wine occasionally if necessary. Serve with juices from the slow cooker.