You know that feeling – a busy and long Sunday ahead and a roast dinner to look forward to would be a fitting end to the day. But, it’s July and it’s hot, cooking for hours would just result in a boiling kitchen and a wilted chef. So normally I would put that idea to one side and think of something else – yet, why not utilise modern technology.
Shoulder of Lamb in the Slow Cooker for 6 hours, (out in the Utility Room although it really does not generate that much heat). Combo/Microwave has a Steamer programme which I had forgotten all about, although it’s easy to use.
Carrots and potatoes cooked in a small amount of hot water for 5 minutes then place the second tray with ‘delicate veg’ on top and cook for another 6 – 8 minutes.
Remove the lamb from the Slow Cooker once ready (always amazes me that, despite the low temperature the meat is cooked in, when inserting a meat thermometer, it does reach the 77C required). Keep the Slow Cooker on High and use the juices left – adding seasonings, gravy browning etc. to make a gravy and dinner is ready.
Don’t forget the Mint Sauce.