Succulent Slow-Cooked Lamb Rack - Quick & Easy Recipe
Nutritional value per serving
Calories520kcal
Carbs5gram
Fat35gram
Protein40gram
Ingredients
- Rack of lamb (about 1 kg)1 kg
- Garlic cloves, minced (choose fresh and firm)4 cloves
- Fresh rosemary sprigs (pick bright green, fragrant sprigs)2 tbsp
- Olive oil (extra virgin preferred)2 tbsp
- Salt (fine sea salt recommended)1 tsp
- Black pepper (freshly ground for best aroma)1 tsp
- Lemon zest (zest from a medium fresh lemon)1 tbsp
This slow-cooked lamb rack recipe is your go-to for a tender, juicy, and flavorful meal effortlessly made right at home. Designed for beginners, it uses simple ingredients and standard kitchen equipment to infuse the lamb with aromatic herbs and a delicious crust. The slow cooking method ensures the meat is cooked evenly while locking in moisture. Enjoy a gourmet-style dish without the fuss, perfectly safe with clear temperature guidelines. Total cost for ingredients is approximately $25 (USD), €22 (Euros), £19 (Pounds), ₹1850 (Rupees). The dish contains approximately 520 kcal per serving, fitting well into a balanced omnivore diet. Complexity: Easy; Total time: about 3 hours including slow cooking.
Preparation instructions
Prepare the lamb rack
1Rinse the lamb rack under cold running water and pat dry with paper towels. This helps remove any impurities. Always wash your hands thoroughly after handling raw meat to avoid cross-contamination.
Season the lamb
2In a small bowl, mix minced garlic, chopped rosemary, lemon zest, salt, and black pepper with olive oil. Rub this seasoning evenly all over the lamb rack, ensuring the meat is well coated. Let it marinate at room temperature for 30 minutes to enhance the flavors.
Preheat the slow cooker
3Set your slow cooker to the low heat setting to get it ready for cooking. Preheating helps start the cooking process evenly.
Cook the lamb slowly
4Place the seasoned lamb rack inside the slow cooker. Cover and cook on low for 2.5 to 3 hours. The slow cooking will tenderize the meat beautifully while keeping it juicy.
Check internal temperature
5Using a meat thermometer, check the lamb's internal temperature. For medium-rare, aim for 58-60°C (136-140°F). Remove from the slow cooker when this temperature is reached. Cooking lamb to this temperature ensures tenderness and safety.
Rest the lamb
6Transfer the lamb to a cutting board and cover loosely with foil. Let it rest for 10-15 minutes. Resting allows the juices to redistribute, keeping the meat moist.
Carve and serve
7Slice the rack between the bones into individual chops. Serve with your choice of sides. Enjoy your perfectly tender slow-cooked lamb!
Cooking Tips
-If you prefer medium doneness, cook the lamb until the internal temperature reaches 65-70°C (149-158°F).
-Allow the lamb to come to room temperature before cooking for more even results.
-Use a fresh herb of your choice like thyme if rosemary isn’t available.
-Avoid opening the slow cooker lid frequently as it releases heat and can extend cooking time.
-Clean your cutting board and utensils thoroughly after using them on raw lamb to prevent cross-contamination.
Equipment
- Slow cooker (crockpot)
- Meat thermometer
- Small mixing bowl
- Sharp knife
- Cutting board
- Measuring spoons
Shopping List
- [ ] Rack of lamb (~1 kg) - approx. $20; choose a fresh rack with bright pink color and firm texture.
- [ ] Fresh garlic (4 cloves) - approx. $0.50; select firm bulbs without sprouts.
- [ ] Fresh rosemary (small bunch) - approx. $1.50; look for vibrant green, fragrant sprigs.
- [ ] Olive oil (bottle) - approx. $5 (you may use a portion of a bottle you already have); select extra virgin for best flavor.
- [ ] Lemon (1) - approx. $0.50; pick firm, heavy lemons with smooth skin.
- [ ] Salt and black pepper - typically pantry staples; if not, small containers approx. $1 each.
Total approximate cost: $25
FAQ
Can I cook the lamb rack on high instead of low?
Cooking on high will reduce the cooking time but may not yield as tender results. Low and slow is recommended for the best tenderness.
How do I clean the meat thermometer?
Wash the probe with warm soapy water and sanitize with a mild bleach solution or alcohol wipes before and after use.
Is it safe to cook lamb to medium-rare?
Yes, lamb is safe to eat at medium-rare (58-60°C / 136-140°F), provided it is kept at these temperatures and handled properly to prevent contamination.
Can I add vegetables to the slow cooker with the lamb?
Yes, root vegetables like carrots and potatoes can be added, but be aware they may release moisture and alter cooking times.