Slow Cooked Lamb Neck And Pasta Recipes

SLOW COOKED LAMB NECK AND PASTA

Slow Cooked Lamb Neck and Pasta image

Long and slow, allowing for concentration of flavours and a rich sauce. All from one of the cheapest cuts around

Provided by Rob63

Categories Lamb/Sheep

Time 4h5m

Yield 4-5 serving(s)

Number Of Ingredients 7

Ingredients

1 kg lamb neck, noisettes
1 liter stock
1 (450 g) can crushed tomatoes
4 garlic cloves
1/2 teaspoon chili powder
1 tablespoon olive oil
pasta, of choice

Steps:

Brown lamb neck in olive oil.
add stock.
add tomatoes.
add garlic.
add chilli powder.
Bring to boil.
Simmer on stove top with lid on for 2-3 hours.
Remove lid, simmer for 1-2 hours until meat falls from bones and sauce is thick and chunky.
Cook pasta
Serve sauce over pasta.
suck meat off bones.
Wipe sauce off chin.

Nutrition Facts : Calories 64.6, Fat 3.6, SaturatedFat 0.5, Sodium 248, Carbohydrate 8.3, Fiber 1.8, Sugar 4.2, Protein 1.1

LAMB IN THE SLOW COOKER

Lamb in the Slow Cooker image

We adore Australian or New Zealand lamb, which has more flavor than the blander US lamb. So I was happy to have been given this simple recipe using a Crock-Pot®. Great served with mashed potatoes.

Provided by Carol Foster

Categories Meat and Poultry Recipes Lamb

Time 8h55m

Yield 16

Number Of Ingredients 9

Ingredients

1 tablespoon extra-virgin olive oil
1 (4 pound) leg of lamb
1 large sweet onion, sliced
5 cups water
½ cup soy sauce
2 cloves garlic, minced
1 (1 ounce) package dry onion soup mix
2 tablespoons butter
2 tablespoons all-purpose flour

Steps:

Heat oil in a large skillet over medium-high heat. Add lamb and cook until outside is browned, about 5 minutes per side. Remove to a plate and add onion to the oil in the skillet. Saute until lightly browned, about 5 minutes.
Place onion in the bottom of a slow cooker pot and place the lamb roast on top. Mix water, soy sauce, garlic, and onion soup mix together and pour over the roast. Cook on Low for 8 to 10 hours.
Remove roast, cover lightly with foil, and let rest for 20 minutes before carving. Mix butter and flour into a paste. Add small pieces of this paste to the hot cooking liquid, mixing well to incorporate. Cook until sauce reaches desired thickness, 5 to 6 minutes.
Slice roast thinly and serve with gravy.

Nutrition Facts : Calories 135.6 calories, Carbohydrate 4.4 g, Cholesterol 48 mg, Fat 6.4 g, Fiber 0.5 g, Protein 14.5 g, SaturatedFat 2.7 g, Sodium 654.6 mg, Sugar 1.1 g

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