As some of you will know, I recently tried a pulled pork recipe for the slow cooker that I got from here (courtesy of Got Garlic) - thanks again GG! It was a huge success and it got me thinking. Here in Britain we rarely have to worry about warm weather and usually it is not a problem to do long slow cooking in the oven, but a slow cooker is brilliant for long slow cooking that doesn't heat up the kitchen in warm weather.
So, it seems we are heading for some "extreme" warm weather again and I want to do some Greek style lamb in my slow cooker on Sunday.
I'm only cooking for two (though some left overs would be nice). So, any experienced "slow cookers" out there?
I'm thinking either a couple of lamb shanks, or a small leg of lamb (bone in).
I'm going to marinade overnight (just like I did with the pulled pork recipe). If I was roasting, I would "stab" the joint(s) and stuff the holes with slivers of garlic and sprigs of oregano/rosemary. But as I am slow cooking, is that still the way to go? Or should I just smear the joint all over with EVOO and the herbs and garlic?
I want lemon to feature too - but at what point do I add lemon zest and/or juice? Will lemon flavour be lost after many hours in a slow cooker? Maybe I should do a lemon zest and parsley gremolata at the end instead?
What sort of liquid or stock should I use - again, bearing in mind I want Greek style flavours?
All thoughts and suggestions are welcome!