Post by JCON on Nov 20, 2017 20:43:55 GMT -6
Made this tonight... used two cups of the liquid from this to make a gravy with 4 tablespoons of butter melted in a pan then 4 tablespoons of flour to make a rue and then slowly added the liquid from the roast to thicken to a nice gravy!!! Had that over some nice big Pillsbury Grand Muffins!!!!!! Yummy!!!! We devoured it!!!
Ingredients:
2 tsp olive oil
1 shoulder roast (lamb) (bone in)
2 carrot (large, peeled)
1 large sweet potato (peeled and cut in chunks)
4 garlic clove (finely sliced)
2 tbs fresh rosemary (chopped)
1 cup white wine
1 cup chicken stock (liquid)
Method:
Heat oil in a large frypan. Season lamb with salt and pepper and brown well on all sides.
Halve carrots lengthwise and lay in the base of a slow cooker along with the diced sweet potato. Sprinkle half the garlic and rosemary over the carrots and top with the lamb. Top with remaining garlic and rosemary.
Return frypan to the heat and pour in wine. Allow to bubble up. Add chicken stock. Bring to the boil then pour over lamb in slow cooker. Place a piece of baking paper over lamb, put the lid on the slow cooker and cook on high for 4-6 hours or low for 6-8 hours until meat is tender and falling off the bone.
Notes:
When buying your lamb shoulder you will need to check that it fits into your slow cooker. If you think it may be too big, you can get your butcher to trim it.
If you don't add the Sweet Potato then serve lamb with mashed root vegetables, roasted potatoes or on flat breads with a yogurt dressing.
Ingredients:
2 tsp olive oil
1 shoulder roast (lamb) (bone in)
2 carrot (large, peeled)
1 large sweet potato (peeled and cut in chunks)
4 garlic clove (finely sliced)
2 tbs fresh rosemary (chopped)
1 cup white wine
1 cup chicken stock (liquid)
Method:
Heat oil in a large frypan. Season lamb with salt and pepper and brown well on all sides.
Halve carrots lengthwise and lay in the base of a slow cooker along with the diced sweet potato. Sprinkle half the garlic and rosemary over the carrots and top with the lamb. Top with remaining garlic and rosemary.
Return frypan to the heat and pour in wine. Allow to bubble up. Add chicken stock. Bring to the boil then pour over lamb in slow cooker. Place a piece of baking paper over lamb, put the lid on the slow cooker and cook on high for 4-6 hours or low for 6-8 hours until meat is tender and falling off the bone.
Notes:
When buying your lamb shoulder you will need to check that it fits into your slow cooker. If you think it may be too big, you can get your butcher to trim it.
If you don't add the Sweet Potato then serve lamb with mashed root vegetables, roasted potatoes or on flat breads with a yogurt dressing.
Needless to say, she has never eaten lamb! So, if I try it, I'll hafta go somewhere else!! LoL