Submitted by Kelly Hicks
Rack of Lamb
Serving: 4
Ingredients
- 1-2 racks of lamb
- 1 packet of French onion soup mix
- 1 tablespoon of beef stock powder
- 2 cloves of garlic chopped/crushed
- 1 tin of diced tomatoes
- A dash of red or white wine
- A dash of mint sauce
- 1 onion
- Teaspoon of Rosemary
Instructions
- Place the lamb in the slow cooker and add diced onion, garlic, wine, mint, rosemary and tomatoes. Combine french onion soup mix and tablespoon of beef stock powder in a cup of water and add over lamb.
- Cook on high for 1 hour and 4 hours on low before adding to the oven for half hour to brown the lamb a little.
- At the end I used 4 tablespoons of gravy powder to 2 cups of stock and made a beautiful gravy for the lamb.
Tried this recipe?Scroll Down To Share What You Think
totally to die for and will do again
Hi, what temperature do you have the oven on for the last half hour to brown it off.
Thanks.
This isn’t my recipe but I’d use high heat 180-200+ and just keep an eye on it and remove as soon as browned so as not to dry it out
What happens when you don’t have an oven to finish it off?, as I don’t have one. Is there another way to finish it off?
It will still be ok just not have the browning stage. If skipping this I’d just give it an extra 45-60mins in the slow cooking 🙂
Amazing, I cooked it for my family and my father in law raved over it.
This is now my go to recipe.
Can you also suggest how I could use the left over marinade/sauce.