Slow cooker Rosemary & Garlic Lamb Breast
Click Here for an updated recipe for Slow Cooker Rosemary & Garlic Lamb Breast…
I love Autumn and there is nothing better than a day out stomping around in the woods in the Autumn sunshine and coming home to a hot comforting meal. During the few precious weeks between the end of the worst part of pollen season and highest mould spore levels we like to get the girls out and about as much as possible without all the sneezing and piriton! On days like that we fill the slow cooker and go out – its so much easier to persuade freezing cold Peachicks to come home if they know there is something hot and yummy waiting for them!
Here are some photos of the Peachicks stomping around in some nearby woodland – its amazing how long a stick, some fallen logs and a few tree stumps will keep little people occupied!
This recipe uses some of the beautiful seasonal vegetables that around at this time of year, herbs out the garden and rolled lamb breast.
This is a very cheap cut of meat and is quite tough and fatty so needs to be slow cooked on a low heat for the best part of a day. We get our cheaper cuts of meat from our local butcher – it means we can buy really good quality meat without going bankrupt! Also because its quite a rice fatty cut you only need a small portion of it per person!
It usually comes tied up with string, I like to unroll it season the meat and add garlic and whatever fresh herbs we have in the garden and roll it back up again – I use wooden skewers (you can use the wooden sprigs of the rosemary) as apparently it makes every slice look like ‘unicorn snails!’ You have to love the imagination that these Peachicks have!
Ingredients (serves 4)
1 lamb breast
3 garlic cloves
few sprigs of rosemary
Selection of seasonal veggies – I used carrots, red beetroot, harlequin squash and onions.
Enough boiling water to cover the veggies.
First snip the strings and unroll the lamb breast. Lay it out on a clean board with the inside of the roll facing up and pat dry.
Next season the meat with salt (we leave out for the little people) and freshly ground black pepper and scatter over the garlic slices and rosemary leaves. You could also put the garlic and rosemary into the food processor with olive oil and make a paste to spread over the meat but I find with the slow cooker it stays put better in its chunks.
Pile up the veggies (cut into large chunks) in the bottom of the slow cooker bowl and cover with boiling water.
Rest the lamb on top of the veggies and cook for about 6-8 hours on low heat.
Optional variation – At the end of the cooking time you could take all the veggies and meat out and put in a roasting dish on 180C for 30mins just to finish them off.
I skim the fat off the top of the gravy stock in the bottom of the slow cooker and then add it to a saucepan. At this point you can use a cornflour slurry (1tbsp cornflour and some cold water mixed together) to thicken the gravy or appropriate gravy granules*. The beetroot turns the gravy pink which obviously goes down well with the Peachicks as they LOVE anything and everything pink!!
*We use Bisto best as they are dairy free and only contain soya lechithin which the Peachicks can tolerate – these are not however gluten free so obviously use either a cornflour slurry or alternative granules.
Slice and serve with some fresh veggies (these are Peachick homegrown runner beans!!)
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I am entering this recipe into this months’ Tea Time Treats (the theme is One pot teatime suppers) hosted by Janie from Hedgecomers & Karen from Lavender and Lovage as well as ‘Free From Fridays’ over at the Free From Farmhouse, each week there are some amazing recipes all free from and all really tasty!!