Gibble said:
All I have to say, is "slow cookers rock".
Oh, and any ideas for cooking beef ribs, or a rack of lamb in said slow cooker?
i agree with ya, gibbs. . . slow cookers really rock! sometimes they rock all day long!
take a look at this:
http://www.epicurious.com/recipes/recipe_views/views/14401
i searched ribs at epicurious.com, but could not find any recipes especially for a slow cooker
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this rack of lamb recipe (below) would be exceptionally good, imho. . . but you'd need to sear the meat first before putting it in the slow cooker. you could sear the meat in the oven at 475 degrees for about fifteen or twenty minutes (after rubbing olive oil on the surface of the meat), or sear the meat on the stove, then put the meat fat-side-up in the slow cooker and add the other ingredients. you'd probably need to cook the meat for about eight hours in the slow cooker; it would be best to test the 'doneness' of the meat with a meat thermometer inserted into the center of the meat. if i were trying to cook rack of lamb in a slow cooker, i'd check it with a meat thermometer after a few hours, to gauge how much longer it needs to cook.
geeze, now you've made me want to cook some lamb
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MUSTARD AND HERB-CRUSTED RACK OF LAMB
Active time: 25 min Start to finish: 1 1/2 hr
1 1/2 cups fine fresh bread crumbs
3 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh mint
1 1/2 teaspoons minced fresh rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
3 1/2 tablespoons olive oil
3 frenched racks of lamb (8 ribs and 1 1/2 lb each rack), trimmed of all but a thin layer of fat, then brought to room temperature
2 tablespoons Dijon mustard
Special equipment: an instant-read thermometer
Stir together bread crumbs, parsley, mint, rosemary, salt, and pepper in a bowl, then drizzle with 2 1/2 tablespoons oil and toss until combined well.
Put oven rack in middle position and preheat to 400°F.
Season lamb with salt and pepper. Heat remaining tablespoon oil in a large heavy skillet over moderately high heat until hot but not smoking, then brown lamb 1 rack at a time, turning once, about 4 minutes per rack. Transfer to a 13- by 9- by 2-inch roasting pan, arranging fatty sides up.
Spread fatty sides of each rack with 2 teaspoons mustard. Divide bread crumb mixture into 3 portions and pat each portion over mustard coating on each rack, gently pressing to adhere.
Roast lamb until thermometer inserted diagonally 2 inches into center (do not touch bone) registers 130°F (for medium-rare), 20 to 25 minutes, and transfer to a cutting board. Let stand 10 minutes, then cut into chops.
Makes 8 servings.
Gourmet
Gourmet Entertains
September 2003
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