My slow cooker is probably one of my most useful kitchen items. I bought mine back in America for dirt cheap and while it’s not as fancy as some of the other models and it is heavy and clunky it gets the job done! Joe on the other hand isn’t a big fan of it especially when I make bone broth in it. He says I stink the house out when I make it. It’s kind of true… why does bone broth smell so bad when it’s cooking?!
I use it a lot for cooking up a whole chicken and then using the meat for meals throughout the week, although it never lasts more than 2-3 days max. Then of course I freeze the leftover bones to make chicken stock when I need it. I just think having a piece of equipment where you can just throw a bunch of ingredients in and turn on a switch and it will cook you delicious food is very much worth it, even if it does take up a lot of room (mine does at least!) So yeh if you don’t have a slow cooker then hurry up get one!
My latest slow cooker obsession has been to slow cook a half leg of lamb in there. You can find great quality lamb in this country, in fact one of the first things I noticed here was the large amount of sheep and cattle you see grazing on pasture here. I mean you won’t see it in a big city like London but in smaller towns like ours they are EVERY WHERE! It’s very cool to see!
I know not everyone is a fan of lamb. I on the other hand grew up eating it all the time and my mum would often make hers in the slow cooker as well, which I personally think is one of the best ways to cook lamb since it creates such a tender piece of meat. If you have tried lamb and didn’t like it or if you’ve never had it I recommend trying it slow cooked first. You can do this in a slow cooker or in your oven.
Last week I decided to make a meal out of some lamb and sweet potato. I used another one of my favourite kitchen items, which I’m also obsessed with to make noodles out of the sweet potato. I used one of these… do you have one? Again I HIGHLY recommend getting one!
ROSEMARY LEMON AND GARLIC LAMB WITH SWEET POTATO NOODLES
- Place your half leg of lamb fat side up onto a chopping board.
- Using a sharp knife score the fat on top of the lamb in a crosshatch form.
- Season the lamb all over with sea salt & cracked black pepper.
- Remove the rosemary from the stalk and add to a food processor, along with your lemon zest and garlic cloves. Process until mixed then slowly drizzle in your olive oil.
- Spread the paste all over the lamb, making sure to get the paste into the places you scored with your knife.
- Place lamb in your slow cooker.
- Pour over ¼ cup of liquid and squeeze over the juice of the lemon you zested.
- Place on low heat and allow to cook for 6-8 hours.
- Once ready, carefully remove to a chopping board and let rest for about 10 mins before slicing/shredding.
- For the sweet potato noodles, peel your sweet potatoes and then cut each one in thirds. Use a spiraliser or a julienne peeler to create "noodle" strands.
- Once your noodles are ready. Add your butter/ghee into a skillet and place on medium heat. Once melted throw in your noodles and season with S&P. Toss to coat and cook until softened.
- Serve with some sliced slow cooked leg of lamb on top and garnish with some flat leaf parsley on top.
*PAID ENDORSEMENT DISCLOSURE: In order for me to support this blog and its activities I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. All of the products I recommend are ones that I either own/have used myself or that I believe to be valuable. If your purchase a product via an affiliate link on this blog your cost will stay the same but Cinnamon Eats will receive a small commission, which will be used for the maintenance of this site. Thank you for your support!