It was 15 degrees at the farm with a projected high of 28 this morning.... Brrrr!
Yesterday I cooked a neck of lamb roast. I know, I had never heard of cooking a neck until we began raising sheep. Having done some research of my own, after speaking with friends, I have discovered that the neck meat is one of the best kept secrets of lamb connoisseurs.
Now, I find the neck meat to be delicious! My easy recipe is below. Tomorrow I will add some carrots, potato, and onion – What a delicious lamb stew we will have to eat!
This recipe is courtesy of my friend RM. Thank you!
Slow Cooker Lamb
1 (3 pound) bone-in lamb neck roast 3 Tablespoons Apple Cider Vinegar
½ cup red wine (I use chicken broth) 1 Tablespoon dried rosemary
1 lemon, juiced 1 teaspoon dried thyme
2 Tablespoons raw honey 1 teaspoon sea salt
2 Tablespoons Dijon mustard ½ teaspoon fresh cracked pepper
3 Cloves garlic, minced
Directions
Bring lamb to room temperature, about 2 hours.
Pour wine (broth) into a slow cooker. Mix lemon juice, honey, garlic, vinegar,
rosemary, thyme, sea salt, and pepper together in a bowl until a thick paste forms.
Massage paste into the lamb using your hands, gently place into the slow cooker.
Cook on Low, without removing the cover, for 5 hours. An instant-read thermometer inserted near the bone should read 145 degrees F (65 degrees C). Let lamb rest 15 50 20 minutes.
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