I have a breast of lamb in lemon and thyme with pearl barley in the slow cooker for lunch... I've used loads more lemon than the recipe but on a quick taste I found no discernible lemon flavour... though a definite smell.
Recommendations for flavour improvement... it's on low for a few hours and I will have to use LOADS more lemon if I just do that.
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Leave it be and season at the end.
British cooks never use enough salt
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Agree with Supes. More salt, and only add the lemon at the end (leave to bubble for half an hour or so).
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Slight hijack (sorry Doggers!), can anyone recommend a good slow cooker recipe website? I got one for Christmas and so far I’ve only used it once for a recipe it came with, and I wasn’t particularly impressed.
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No, but I can set a couple of recipes out here if you like, which you can then copy and paste. Or email them to you.
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Interested in the idea of breast of lamb in slow cooker - are you not just going to end up with lots of congealed fat?
I have tried several slow cooker recipe books and to be honest not terribly impressed with results. I tend to use just for stock these days (slow cooked short ribs the honourable exception)
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I don't usually eat a lot of salt.... American's use too much ;) I don't eat a lot of processed food so I don't have a salty palate. I find bread far too salty for example.
Lemon at the end means you'll get the acidity in the lemon that cooking takes out.
You always re-season at the end with the slow cooker... but this seems bland...
Stixta... I use it a lot and would recommend you just pick what you want to cook and look that up. I caramelise onions and cook passata etc beforehand... otherwise there isn't enough heat in the cooker to get that high heat blended flavour...
It's fvcking ace though having something cook through the day and be ready without an evening meal.
I would definitely recommend risotto in the slow cooker, nicer than the pan IMHO
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Cheers Badders, email would be great so I don’t lose them!!
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Right you are. Will tap out something this evening (fnarrr).
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I take it back. It did need more salt and lemon.
Guy.... you pre-cook to drain off the fat. Also, it's my own lambs and they aren't fat like commercial lambs... except the two I bulk up :)
The thing about raising your own meat is that you end up with bits that, as a consumer you wouldn't buy.... so you have to have something to do with the breasts... That said, I love neck of lamb!
This is a Hugh furry Whitstable recipe
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