Difference between revisions of "Slow cooker tangerine, leek and harissa lamb"

From Cookipedia

 
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===Recipe review===
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'''<span class="reviewTitle">No carving needed!</span>'''
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<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> <span class="reviewDesc">The meat just falls off the bone, perfect!</span> <span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span>
 
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|DatePublished=28th November 2020
 
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| Slow cook on low for about 5 hours
 
| Slow cook on low for about 5 hours
 
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Image:Leek and tangerine lamb after 5 hours slow cooking.jpg|Meat has fallen off the lamb leg after 5 hours slow cooking.
 
Image:Leek and tangerine lamb after 5 hours slow cooking.jpg|Meat has fallen off the lamb leg after 5 hours slow cooking.
 
Image:Slow cooked tangerine lamb ready to cook.jpg|Pop in the slow cooker for 5 hours<br />..or an oven set to 100°C [225°F]  
 
Image:Slow cooked tangerine lamb ready to cook.jpg|Pop in the slow cooker for 5 hours<br />..or an oven set to 100°C [225°F]  

Latest revision as of 11:37, 30 November 2020


Recipe review

No carving needed!

5/5 The meat just falls off the bone, perfect! The Judge

Slow cooker tangerine, leek and harissa lamb
Difference between revisions of
Servings:Serves 6
Calories per serving:498
Ready in:5 hours, 30 minutes
Prep. time:30 minutes
Cook time:5 hours
Difficulty:Easy
Recipe author:Chef
First published:28th November 2020

On this cold grey Covid lockdown weekend I thought I would slow cook some spicy lamb with a Christmas feel to it.

I've used half a leg of lamb from Morison's and vegetables from our local stalls.

The leeks and the tangerine are used to keep the lamb off the hot base of the slow cooker and to flavour the meat. They will be discarded at the end of the cooking process.

Ingredients

Printable 🛒 shopping list & 👩‍🍳 method for this recipe

here's the rub

Method

  1. Halve the leeks and run them under a cold tap to wash out any mud
  2. Lay the leeks, rosemary, thyme in the base of the slow cooker and add half a cup of water
  3. Halve the tangerine and place in the slow cooker for the lamb to sit on
  4. Mix the rub ingredients together in a pestle and mortar
  5. Stab and cut deep slashes in the lamb leg and fill with the rub
  6. Rub the remained over the surface of the lamb
  7. Place the lamb on top of the bed of leeks
  8. Slow cook on low for about 5 hours

Serving suggestions

Pull the cooked lamb off the bone, serve with vegetables of your choice and garnish with toasted sesame seeds.

Variations

I checked the temperature of our slow cooker on low setting with a digital thermometer and it reads around 100°C [225°F] so if you don't have a slow cooker you could use a casserole dish in an oven set to 100° C (225° F - gas ¼), [fan oven 80° C & reduce cooking time by 10 mins per hour].

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