Dinner tonight. This ended up being really delicious, and was so simple! Next time I make lamb, I'll probably add some herbs for pizzazz (I couldn't find decent fresh rosemary at the store today, otherwise that would have gone in), but this minimalist version was tasty enough for me. If you're into salt and pepper, you might want to add more of those.
Ingredients:
Boneless leg of lamb (~2 lbs)
4 carrots, cut into ~2 inch chunks
the rest of the celery in my fridge (~5 stalks), also cut into chunks
4 medium red potatoes, quartered
salt and pepper
To make:
1. Sprinkle/rub the lamb with salt and pepper. Place in slow cooker.
2. Add 1/2 cup of water to cooker.
3. Add vegetables to cooker on top of lamb*.
4. Cover and cook on high for 6 hours.
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5 comments:
does the asterisk after "lamb" in step 3 mean anything?
Oh, I was going to add a footnote about that step, but then decided not to (but forgot to remove the asterisk). The footnote was that I placed the lamb at the bottom of the cooker so it would cook in liquid, and be less likely to dry out (usual crockpot practice is to place veggies at the bottom, meat on top).
oh I'm glad I asked -- I've read about the usual crockpot practice, and it does seem a little odd to let the veggies cook in the liquid. do you think it makes a difference to switch it?
I don't think it'll make a *huge* difference. I think it's mostly for if you have whole or nearly whole root vegetables, which can be tough - if you put them at the bottom then they soften more. But I've never actually done the experiment (hm, I wonder if America's Test Kitchen has?)
Update: I just reheated the last of the lamb today, and it's just gotten tastier and more stew-like with time. If I can find a good lamb source in Brooklyn where I can get the meat a little cheaper (bought this 2 lb. one at the keyfood for ~$15 - which, considering I got 4 meals out of this pot, amortizes down to something reasonable, but I feel like I can do better), this is gonna be a regular thing.
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