Slow Cooker Lamb Roast
From elgourmand2 8 years agoIngredients
- • 2 – 3 lbs. (1 – 1 1/2 kg.) lamb roast (leg of lamb). If this is going to be too large to fit in your slow cooker, have the butcher trim off the bone that protrudes from the shank end. shopping list
- • 4 - 6 cloves garlic. shopping list
- • 1 sprig fresh rosemary. shopping list
- • 6 small potatoes, peeled. shopping list
- • 2 medium onions, quartered. shopping list
- • 2 carrots, large cubes. shopping list
- • 1 stalk celery, cut into 1 in. (2.5cm) bits. shopping list
- • 1/2 cup dry red wine. shopping list
- • 4 bay leaves. shopping list
How to make it
- 1. Halve potatoes if they are large, and place in slow cooker pot.
- 2. Prep the rest of the veggies and put in the pot.
- 3. Make incisions in roast and press in garlic and rosemary. Place any loose rosemary leaves in pot.
- 4. Place roast on top of veggies.
- 5. Add wine and bay leaves to bottom of pot. Roast should sit just above the liquids.
- 6. Cook on high for 4-6 hours until meat is cooked See Photo. Wrap roast in foil to rest for 10 minutes before carving.
- You could cook it on low for longer but the meat tends to fall apart. If that’s what you want, go for it but I prefer it cooked on high for 4 hours.
- All you need is a nice green salad and a decent dry red. Don’t forget the mint sauce or jelly.
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