Ingredients :
- 1/4 cup soda cracker (or fine dry bread) crumbs
- 1/4 tsp dried rosemary crushed
- 1/4 tsp ground thyme
- 1/4 tsp dried mint (optional)
- 1/4 tsp garlic powder
- 2 tsp parsley flakes
- 1/4 tsp salt
- 1/4 tsp pepper
- 3 3/4 lbs rack of lamb (or shoulder roast)1
- 1 tsp cooking oil
Method :
- Combine first 8 ingredients in a bowl mix well.
- Rub rounded fat side of roast with cooking oil. Sprinkle with dry mixture. Press dry mixture against roast.
- Place in 5 quart (5 l) slow cooker, thin end at top and cover.
- Cook on low for 10 to 11 hours or on high for 5 to 5 1/2 hours. Temperature should be 180°F (82°C) for well done
- Skim off any fat from remaining juice. Make gravy.
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