While by definition slow cooking is not quick , in my mind any meal that only requires 10 minutes of human attention to throw together is a quick meal. Henceforth the title of this post.
So take your meat (I used a 1.5 kilo rolled lamb flap) and brown all sides in the fry pan. This is the part that takes 10 minutes.
Side note: Once, in about 1989, I cooked a rolled lamb flap in the oven and served up a meal with the same consistency and flavour as old boots. I did not bother buying a rolled lamb flap again until 2005 when I bought my crock pot.
Throw your meat in the crock pot and turn it on high. Add whatever roast seasoning you like. If you're from South Australia you will have access to Nostimini but if you aren't from here I feel sorry for you.This stuff is awesome and you're truly missing out. Marg has some , so if you're at the top of the country go visit her with a little baggie and she may give you some if you ask her nicely. Throw the lid on the crock pot and go away. In the next 6 hours, which is how long you've got until you have to look at dinner again, you'll have enough time to sew a quilt top or spend a load of time looking at blogs. You can thank me later.
Come back after the aforementioned 6 hours. Pull your roast out of the crock pot. Slice it up. Don't worry if your knife is not sharp because this roast is so tender it practically falls apart. Serve it with whatever you like. I make gravy out of the juices in the bottom of the crock pot which is unhealthy but is seriously the best darn gravy you've ever tasted.
After dinner email me to tell me how delicious dinner was - and about how you think I could give Nigella/Donna Hay/Rachael Ray a run for her money. You're welcome.
I am a crock pot fan, love it in the winter specially, and that roast looks simply mouthwateringly divine!!!
ReplyDeleteOh goody, I just bought a slow cooker this week and have been staring at it, trying to think of what to cook. If you were a really nice friend you would have posted this this morning so I could have had it for dinner tonight.
ReplyDeleteThat Nostimini is seriously good- not like Vegemite! Thanks for outing me, I was keeping that stash all for myself.
Cooking a seasoned flap in a "La Creuset" (sp?) type pot makes the meat even more tender if you can believe that.
ReplyDeleteUnfortunatly a seasoned flap is very hard to find in Vic. A flap with the bone in and 1/2" layer of fat is about $9 per kilo so not cheap when about half of it has to be thrown out( yes I can debone it myself). Every one here loves it so much that I could serve it up weekly and there would be no complaints( DDis reading over my shoulder agreeing lol).
Chips sandwiches where the 'in thing' when I went to high school back in the 70's
Finally a meal without chicken. Unless....is that special seasoning chicken flavored? Looks yummy. Want an easy one for roast pork? Take boneless pork roast, sear on all sides in big pot in 2 tbs butter and 2 tbs oil, add 1/2 cup red vinegar, 2 bay leaves, and some peppercorns. Cook for about three hours. The vinegar aids in the tenderizing and mixes with the juices, oils and butter to make a delicious sauce. It is from Marcella Hazan's cookbook.
ReplyDeleteOh, this looks delectable!
ReplyDeleteI happen to love lamb...usually I grill it then roast and serve rare, but that's with a leg.
What's a lamb flap?
Do you serve any condiments with yours? we slather with mint jelly (sacrilege, I'm sure).
We also love greasy potatoes made in the broth at the bottom of the pan.
Thanks so much for sharing this...
you're way better than Rachael Ray!
I don't use my crock pot very often but agree it is "fast"! A few months ago a pork roast cooked for eight hours was shredded into bits and then simmered with enchilada sauce for some fantastic tacos. Yum!
ReplyDeleteYour old lamb fiasco reminds me of an Easter where my MIL and FIL cooked a lamb roast IN THE MICROWAVE OVEN. My grandmother (a from scratch cook all her life) was eating with us and the look on her face when it was served to her was priceless!
I'm with you on this one Ms. P, crockpot cooking IS fast. I love my crockpot. :-)
ReplyDeleteI guess I am one with a sheep phobia. It looks yummy though. I just got a new crock pot this year, my old one was still going strong after nearly 30 years, but I wanted a bigger one, with a locking lid, so I don't spill chili all over my car anymore on the way to the chili cook off.
ReplyDeleteWhat? People whip up quilts in 6 hours while dinner is in the crock pot? Huh. No wonder I don't get much accomplished. My attention span is about 90 minutes tops.
ReplyDeleteThe lamb looks delish! I have never cooked it but used to love a good gyros(that's lamb, right?). I need to find me a good lamb connection.
I adore my crock pot. There's nothing like coming home from a long day of work to a house that smells like a heavenly dinner all ready for you!
ReplyDeleteI'll try that pork thing, I think. For North Carolina style truly Southern BBQ, I cook a pork roast (no need to brown) on HIGH in the slow cooker overnight with about a cup or two of vinegar, some red pepper flakes, salt, and a tablespoon of LIQUID SMOKE from a bottle. Shred it with two forks, slap it on a bun with cole slaw and additional shakes of Texas Pete. Yummo, as Rach would say.
ReplyDeleteIt also freezes well in plastic baggies for Slack Tea Thursdays. Defrost, heat in microwave, and there ya go!
ReplyDeleteNo lamb flaps in South East Qld so bought corned silverside instead. Any suggestions for other cuts of lamb to use with this recipe in a slow cooker?
ReplyDeleteWow! After all the Slack Thursday posts, who knew you could cook? Your roast looks delicious! (As do the twisty rolls. A favourite of mine from high school. The canteen used to sell rolls and those tiny twisty packets. Viola! Twisty roll. Still do the twisty roll here for lunch when one of the hoards gets a fancy for it!)
ReplyDeleteMy husband would love this, but apparently I have a lamb AND beef phobia. Do you have a vegetarian version of this? Maybe some nice tofu? Would that work?
ReplyDeleteYou are making this for me when I visit. If you don't, I will leave.
ReplyDeleteMy stomach growls jut looking at it! :)