This has to be one of my favorite crock pot roast lamb recipes. It was superb, somthing worthy of a dinner party.
The roasting piece I choose for this was a lamb rack, which worked brilliantly because it was partially sliced between each rib and this allowed the flavors to penetrate the meat. So if using another cut of meat, I suggest you score it well to allow the flavor in.
Plum Crock Pot Roast Lamb
1 piece roasting lamb
1 cup plum jam
1 tbls ketchup
peel of 1 lemon (I just peeled into strips with the vegie peeler - no pith)
1 tbls lemon juice
1 tbls red wine vinegar
1 tsp grated ginger
1 tsp sweet chili sauce
Put the meat in the crock pot.
Combine all the other ingredients and pour over the meat.
Cook on low for about 8 hours (or probably about 4 hours on high).
Then as Neil was carving it up, I drained out some of the liquid from the crock pot and put it in a saucepan, and boiled. In a cup, I add about 2 teaspoons of cornflour to enough water to make a paste and added it to the saucepan whilst stirring. This will make the sauce thicken and in doing so will seperate off the oil. Pour any oil off and use the sauce with the meat - delicious!