Monday, 7 January 2013
Slow Cooker Breast of Lamb
We needed an easy meal to be ready for us after J's sports club session at the weekend and decided 'something in the slow cooker' would be a good idea. As we had a piece of breast of lamb in the fridge, we decided to make use of that. Also, before Christmas, we were sent some Sweet Mandarin Gluten Free sauces to try so thought we would make use of the, not so seasonal, barbecue one. (For info - it's called a dipping sauce, but as regular readers of this blog will know, we are not ones to stick to what a label or recipe tell us to). So we thought a slow cooker BBQ meal in January was called for. Here's what we did.
The breast of lamb was cut into manageable sized pieces. It was then placed in a pan of water to which a dash of vinegar was added and it was brought to the boil, covered and simmered for about 25 minutes.
This was done to start to break down the fat within this very fatty cut of meat. At this point, the meat was drained using a sieve over a bowl (this is to catch the water - you will NEED to do this or your drains will get clogged with lamb fat... you have been warned!). Set the bowl with the water to one side and allow the water to cool, this means the fat will solidify on the surface and then you can throw it away without risking the need for a call out from Dyno Rod...
Having placed the lid on the slow cooker, the meat was left on low to cook whilst we went out.
On arrival home, the smell that greeted us was amazing and very welcome. Some rice and peas were cooked and the meal was served up. We declared it the best "not home made" barbecue sauce we've tried... and we still have half a bottle left to use.
We look forward to trying the other two sauces over the coming weeks - they are Sweet Chilli and Sweet and Sour.
Disclosure - we were sent a set of the Sweet Mandarins Gluten Free sauces by @SainsburysPR. All opinions are our own.