Bo-Peeps-A-Crock
Submitted by sharmar
Slow cooker lamb breast seasoned with nutmeg, ginger, and whole cloves, braised with seedless grapes and chicken broth. A warm-spiced crockpot lamb recipe with just 10 minutes of prep.
YIELD
12 servingsPREP
10 minCOOK
4 hrsREADY
4 hrsLittle Bo Peep found her sheep, and they ended up in a crockpot. No regrets.
This dump-and-go lamb recipe takes about 10 minutes of hands-on work. Trim the fat from lamb breasts, toss them into the slow cooker with chicken broth, nutmeg, ginger, whole cloves, and a cup of seedless grapes.
Four hours on high and you’ve got fall-apart tender lamb in a fragrant, slightly sweet braising liquid.
Skim the fat after cooking and serve over rice or with crusty bread to soak up every drop.
Pro Tips
- Trim as much visible fat from the lamb breasts as possible before cooking. You’ll skim more off after, but starting lean means a cleaner sauce.
- The grapes break down during cooking and add a subtle fruity sweetness that balances the warm spices. Don’t skip them.
- Whole cloves are potent. If you’re sensitive to their flavor, tie them in a cheesecloth sachet so you can fish them out easily.
Ingredients
Directions
Cut the meat as needed to fit in the crockpot, removing as much fat as possible.
Now toss in the rest.
Cook on high for 4 hours, then cool it and skim off the fat.
Comments
