Crock-Pot SCCPVC609-SC Owner's Manual And Cooking Manual page 19

Beef and Pork
Lamb Chops L'Orange
8 lamb chops
2 tbs. vegetable oil
½ cup orange juice
3 tbs. honey
2 tsp. salt
2 tbs. cornstarch
1 tsp. grated orange peel
In a skillet, brown lamb chops in oil and drain well. Combine the orange
juice, honey, salt, cornstarch and orange peel. Brush the lamb chops
with the orange mixture and place them in the Crock-Pot
Cover and cook on Low for 10 to 12 hours or on High for 5 to 6 hours. If
thicker sauce is desired, add the cornstarch.
Recommended Unit Size: 3 - 6 Quarts.
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Stuffed Lamb Roast
3 lb. lamb roast, de-boned
1 onion, finely chopped
⅛ cup unsalted butter
½ cup unseasoned bread crumbs
1 egg, beaten
1 tsp. salt
1 tsp. black pepper
1 tbs. fresh rosemary, minced
1 tbs. fresh mint, minced
1 tbs. lemon zest, grated
1 tbs. extra virgin olive oil
Slow Cooker.
®
3 cloves garlic, minced
2 stalks celery, sliced
1 medium carrot, finely chopped
salt and pepper to taste
Remove excess fat from the lamb roast. In a medium mixing bowl,
combine the remaining ingredients for a stuffing. Stuff the lamb with this
mixture. Roll the lamb and fasten with skewers or string and season with
salt and pepper. Place the roast in the Crock-Pot
on High for 1 hour, then turn to Low for 10 to 12 hours. Let the lamb
rest for 15 minutes before slicing. Pour the natural juices over the roast
and serve.
Recommended Unit Size: 3 - 6 Quarts.
Beef and Pork
Slow Cooker and cook
®
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