Fork tender, flavourful lamb rack with a delicious jus to spoon over.
Submitted by Sara Beckett
Rosemary Soy & Garlic Lamb Rack
Fork tender, flavourful lamb rack with a delicious jus to spoon over.
Serving: 2
Ingredients
- 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
Instructions
- Mix the soy sauce, rosemary, honey, garlic, salt and pepper in the bottom of the slow cooker.
- Add lamb and turn to coat in the marinade.
- Cook on LOW for 5-6 hours, turning the racks 1 or 2 times or spooning the marinade over.
- Check liquid levels to see if you need to add a dash of water to prevent burning of the marinade.
- Remove from slow cooker, roast in 180C oven for 20 minutes to crisp up.
- Meanwhile, strain the juices and skim off fat, then serve as a jus with the lamb.
- Please 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.
Tried this recipe?Let us know how it was!
These were delicious. I added gravox and mint sauce and water to the marinade st th end for a thick and tasty gravy.
Thank you.
absolutely devine.
Yum! I had no leftovers! I was a little worried not having liquid per se, but it came out amazing! This recipe is saved and I will be coming again
Made this tonight and it’s a winner! The jus was great! I didn’t bother putting in the oven for final stage just cooked on low for six hours.
Easy recipe for a beautiful dish – I adapted by adding a glass of left over mulled wine (any full bodied red will do) and 3 sliced onions. Super yummy!
Unbelievable flavour… The meat was so tender. Certainly a great way to cook a rack of lamb!.