Originally Posted by T-roy
I trying this "7 hour lamb roast" in the slow cooker this weekend. I've done a version in the oven that was great & am pretty sure this one is a winner
* leg of lamb
* 6 onions quartered
* 6 carrots quartered
* 1 head garlic peeled and chopped
* 6 bay leaves
* 2 teaspoon thyme
* Salt & Pepper
* 2 bottle of white wine
* 2.5kg potatoes peeled and chopped
* 2 tins crushed tomatoes (440g tins)
Place all ingredients except potatoes and tins of tomatoes in and slow cooker for 5 hours. Then add tomatoes, potatoes and top up liquid if required and cook for 1 hour.
Interesting! A 7 hour lamb roast for which you give a recipe for a 6 hour slow cooker recipe! I don`t think so!
* What weight is the leg of lamb?
* 2 bottles of white wine may be OK when roasting and allowing for the evaporation occurs which occurs when roasting (open pan) but when cooking in a Slow-Cooker (closed pan), such evaporation does not occur and thus the liquid you advise - maybe a tad too much! (About a bottle too much, IMHO!) Also, any fat in the lamb will simply melt and give a rather fatty sauce.
* 2.5kg potatoes "chopped" cook in one hour? What size are the potato bits?
* How many people does this recipe serve?
* What size of slow-cooker does one need to make it?
* IMHO, the leg of lamb should be pierced and bits of garlic and anchovy fillets inserted together with sprigs of thyme or rosemary, but that`s just, MHO.
Sorry, but your recipe won`t work IMHO. I`ve no doubt that I`ll be told off for this. After all, I`ve committed the cardinal sin of saying that your recipe won`t work before!. BUT, until such time as someone cooks a LEG (weight not given) of lamb with 2 bottles of wine (1500mls) for 6 hours in a slow-cooker and adds in the last hour 2.5 kg of peeled and "chopped" potatoes for a recipe designed to be a 7 hour Roast of leg of lamb, I`ll remain sceptical.