Name: Lamb shoulder rack
Prep time: 10 min
Cook time: 300 min
Total time: 310 min
Yield: 4
Ingredients: 1.3 kilogram hawke’s bay lamb racks (2 racks); 1/2 cup flour; 1 tablespoon dried herbs; salt and pepper; 3 tablespoon olive oil; 1 red onion, finely chopped; 2 large cloves garlic; 400 gram can seasoned tomatoes; 2.5 tablespoon worcestershire sauce; 1/4 cup fresh herbs, chopped

Lamb shoulder rack

This slow-cooked lamb takes nearly 10 hours to cook, making it a great weekend recipe. Serve with mashed potatoes.

Serves 4

Prep

10M

Cook

Total

5H 10M

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Ingredients

1.3 kilogram hawke’s bay lamb racks (2 racks)

1/2 cup flour

1 tablespoon dried herbs

salt and pepper

3 tablespoon olive oil

1 red onion, finely chopped

2 large cloves garlic

400 gram can seasoned tomatoes

2.5 tablespoon worcestershire sauce

1/4 cup fresh herbs, chopped

Method

1.Cut racks in half so you have four portions. Toss them in the flour mixed with the dried herbs and season with salt and pepper.

2.Place 2 tbsp oil in large frypan.

3.Cook the lamb for about 2 minutes each side and place in Crock-Pot.

4.Add remaining oil to the pan, then add the onion and garlic. Move it around the pan, collecting any residue and “crusty bits” from the bottom of the pan.

5.Add any leftover seasoned flour and the can of tomatoes. Cook a few minutes and add Worcestershire sauce and fresh herbs.

6.After a few minutes’ gentle cooking, pour this over the lamb in the Crock-Pot. Cover and leave for 9 hours on low. Do not lift the lid to check progress.

Serve this with mashed potatoes, as the sauce with this lamb is full of flavour and not to be wasted. You can add a slosh of red wine to the Crock-Pot – the acidity will add to the mix.
Note

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