Fork tender, flavourful lamb rack with a delicious jus to spoon over.
Prep: 10 mins
Cook: 6 hrs 30 mins
6 hrs 30 mins
6 hrs 40 mins
Yields: 2 - 4 serves
2 tablespoons soy sauce
1/2 teaspoon dried rosemary
2 teaspoons honey
1-2 cloves crushed garlic
salt and pepper to taste
Additional water if needed (please see note)
1-2 lamb racks (Frenched/trimmed or untrimmed are both fine), about 600 grams-1.2 kilos
1Mix the soy sauce, rosemary, honey, garlic, salt and pepper in the bottom of the slow cooker.
2Add lamb and turn to coat in the marinade.
3Cook on LOW for 5-6 hours, turning the racks 1 or 2 times or spooning the marinade over.
4Check liquid levels to see if you need to add a dash of water to prevent burning of the marinade.
5Remove from slow cooker, roast in 180C oven for 20 minutes to crisp up.
6Meanwhile, strain the juices and skim off fat, then serve as a jus with the lamb.
7Please note: I made this in a slow cooker with a tight fitting lid, that cooks very slowly. If you have a fast cooking slow cooker or a lot of evaporation, please keep an eye on the marinade as you may need to add a dash of water to keep it from burning.