Crock-Pot Slow Cooker Cookbook And Owner's Manual page 15

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Beef and Pork
Caribbean Pork Chops
2 tsp. ground allspice
2 tsp. black pepper
2 tsp. ground cinnamon
2 tsp. ground nutmeg
4 tsp. dried thyme
1 cup scallions, finely chopped
6 tbs. soy sauce
4 tbs. fresh ginger, grated
2 Habanero chili peppers, seeded and minced
4 tbs. garlic, minced
4 tsp. sugar
2 tsp. salt
8 lean pork chops, 1-inch thick
In a food processor, combine all of the herbs and spices with the
scallions, soy sauce, fresh ginger, chili pepper, garlic, sugar and salt,
and process to a coarse paste. Coat the pork chops with this paste
and place in the Crock-Pot ® Slow Cooker. Cover; cook on Low for 7
to 9 hours or on High for 4 to 5 hours.
Recommended Unit Size: 3 - 6 Quarts
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Beef and Pork
Herb Roasted Lamb
4 large potatoes cut into cubes
1 tsp. salt
6 cloves garlic, peeled and crushed
Zest of 1 lemon
4 sprigs fresh rosemary
1 boneless leg of lamb (about 4 Ibs.), trimmed and tied
2 tbs. olive oil
1/2 cup dry white wine
Place the potatoes in the bottom of the Crock-Pot
small bowl, mix the salt, garlic, lemon zest and rosemary together
and rub the mixture all over the lamb. Heat the oil in a large frying
pan and brown the lamb evenly on all sides. Place the browned
lamb in the stoneware and pour in the wine. Cook on Low for 10 to
12 hours or on High for 5 to 6 hours.
Recommended Unit Size: 4 - 7 Quarts
® Slow Cooker. In a
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