Rosemary Soy & Garlic Lamb Rack
April 20, 2017
Fork tender, flavourful lamb rack with a delicious jus to spoon over.
- Prep: 10 mins
- Cook: 6 hrs 30 mins
-
10 mins
6 hrs 30 mins
6 hrs 40 mins
- Yields: 2 - 4 serves
Directions
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.
Submitted by Sara Beckett
5 Reviews
Lou
August 16, 2021
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.
Tam
April 22, 2021
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
Di
February 7, 2021
absolutely devine.
Marlene Zvaigzne
May 30, 2018
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.
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Miss LO
January 9, 2022
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!