Ingredients
2 tablespoons soy sauce
1/2 teaspoon dried rosemary
2 teaspoons honey
1-2 cloves crushed garlic
salt and pepper to taste
Additional water if needed (please see note)
1-2 lamb racks (Frenched/trimmed or untrimmed are both fines), about 600
grams-1.2 kilos
Directions
Mix the soy sauce, rosemary, honey, garlic, salt, and pepper in the bottom
of the slow cooker.
Add lamb and turn to coat in the marinade.
Cook on LOW for 5-6 hours, turning the racks 1 or 2 times or spooning the
marinade over.
Check liquid levels to see if you need to add a dash of water to prevent
burning of the marinade.
Remove from slow cooker, roast in 180C oven for 20 minutes to crisp up.
Meanwhile, strain the juices and skim off the fat, then serve as a jus with the
lamb.
Please note: I made this in a slow cooker with a tight-fitting lid, that cooks
very slowly. If you have a fast cooking slow cooker or a lot of evaporation,
please keep an eye on the marinade as you may need to add a dash of
water to keep it from burning.
ENJOY
