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Beef and Pork
Lamb Chops L’Orange
8 lamb chops
2 tbs. vegetable oil
1/2 cup orange juice
3 tbs. honey
2 tsp. salt
2 tbs. cornstarch
1 tsp. grated orange peel
In a skillet, brown lamb chops in oil and drain well. Combine the
orange juice, honey, salt, cornstarch and orange peel. Brush the lamb
chops with the orange mixture and place them in the Crock-Pot
®
Slow
Cooker. Cover and cook on Low for 10-12 hours or on High for
5- 6 hours. If thicker sauce is desired, add the cornstarch.
Recommended Unit Size: 4 - 7 Quarts
Beef and Pork
Herb Roasted Lamb
4 large potatoes cut into cubes
1 tsp. salt
6 cloves garlic, peeled and crushed
Zest of 1 lemon
4 sprigs fresh rosemary
1 boneless leg of lamb (about 4 Ibs.), trimmed and tied
2 tbs. olive oil
1/2 cup dry white wine
Place the potatoes in the bottom of the Crock-Pot
®
Slow Cooker.
In a small bowl, mix the salt, garlic, lemon zest and rosemary
together and rub the mixture all over the lamb. Heat the oil in
a large frying pan and brown the lamb evenly on all sides.
Place the browned lamb in the stoneware and pour in the wine.
Cook on Low for 10-12 hours or on High for 5 - 6 hours.
Recommended Unit Size: 4 - 7 Quarts
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