Are you ready to transform an ordinary cut of meat into a culinary masterpiece that will have your dinner guests begging for seconds? This New Zealand-style Slow Cooker Lamb Breast is about to revolutionize your home cooking, promising tender, succulent meat that literally falls apart with minimal effort. Imagine walking into your kitchen and being greeted by the rich, aromatic scent of perfectly seasoned lamb that's been slow-cooking all day – this recipe is your ticket to an effortless, gourmet meal that looks like it took hours of professional chef skills.
Prep Time: 15 mins
Cook Time: 8 hrs
Total Time: 8 hrs 15 mins
Cuisine: New Zealand
Serves: 4 servings
Ingredients
- 1 kg lamb breast
- 2 carrots, chopped
- 1 onion, diced
- 4 cloves garlic, minced
- 500 ml beef stock
- 1 tablespoon rosemary
- Salt and pepper to taste
Instructions
- Remove lamb breast from refrigerator 30 minutes before cooking to bring to room temperature. Pat dry with paper towels and season generously with salt and pepper on both sides.
- Heat a large skillet over medium-high heat. Sear the lamb breast for 3-4 minutes on each side until golden brown, creating a rich caramelized exterior. This step helps develop deeper flavor.
- Chop carrots into rough 1-inch pieces and dice the onion. Mince garlic cloves finely.
- Place chopped vegetables and minced garlic into the bottom of the slow cooker, creating an aromatic base for the lamb.
- Transfer the seared lamb breast on top of the vegetables. Sprinkle fresh rosemary evenly over the meat.
- Pour beef stock around the lamb, ensuring it reaches about halfway up the sides of the meat but does not completely cover it.
- Cover slow cooker and set to low heat. Cook for 7-8 hours until lamb is extremely tender and nearly falling apart.
- Once cooking is complete, carefully remove lamb from slow cooker. Let rest for 10-15 minutes before slicing against the grain.
- Optional: Strain remaining liquid and reduce in a saucepan to create a rich, concentrated sauce for serving.
- Serve lamb slices with roasted vegetables and pan sauce, garnishing with additional fresh rosemary if desired.
Tips
- Temperature Matters: Always allow your lamb to come to room temperature before cooking to ensure even heat distribution.
- Searing is Key: Don't skip the searing step! This crucial technique locks in flavor and creates a beautiful caramelized exterior that elevates the entire dish.
- Liquid Level: When adding beef stock, aim for about halfway up the meat – this ensures moisture without drowning the lamb.
- Grain Matters: When slicing, always cut against the grain to guarantee maximum tenderness.
- Resting Time: Let the meat rest after cooking for 10-15 minutes to allow juices to redistribute, ensuring each slice is incredibly moist.
- Make-Ahead Friendly: This dish actually tastes even better the next day, so don't hesitate to prepare it in advance for meal prep or entertaining.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 5g
Protein: 35g
Fat: 32g
Saturated Fat: 15g
Cholesterol: 120mg
