Crock-Pot Slow Cooker Cookbook And Owner's Manual page 16

SCVP609-SS_12EM1-inner.qxd:9100050002737
Beef and Pork
Lamb Chops L'Orange
8 lamb chops
2 tbs. vegetable oil
1/2 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
Cooker. 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
28
6/21/12 11:31 AM Page 29
® Slow
Beef and Pork
Stuffed Lamb Roast
3 lb. lamb roast, de-boned
1 onion, finely chopped
1/8 cup unsalted butter
1/2 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
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
Cooker and cook 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
® Slow
29