Slow Cooker Roast Lamb and Vegetables ….
INGREDIENTS:
– 1kg boneless lamb leg roast (or similar cut like shoulder)
– 3x large potatoes, peeled and cut into large chunks
– 3 carrots cut into large chunks
– 2 cups liquid stock (I used chicken but you can use beef or vegetable instead)
– 1 tbsp tomato paste
– 2 heaped tsps rosemary
– 2 level tsps garlic powder
– 1/2 tsp salt
– 1/2 tsp pepper
– 2 tbsp butter, softened
METHOD:
– Place chopped vegetables at bottom of slow cooker and sprinkle 1 tsp each of rosemary & garlic powder over the top
– Combine liquid stock and tomato paste in a jug and pour over vegetables; gently stir to mix together.
– Combine butter, salt, pepper and 1 tsp each of rosemary & garlic powder in a small bowl and mix well to incorporate
– Place lamb on top of vegetables and spread butter mix over the top of the lamb
-cook on low for 7 hours
– Once done, remove lamb & vegetables and use juices to make gravy
******************UPDATE******************
Another successful roast 👌🏼😁
Very juicy and tender and definitely had the usual roast taste 😋
I finished it off in the oven to render fat/crisp up a bit (230 degrees for about 15 minutes).
I also made gravy from the juices:
– excess fat/oil removed (there was a lot due to lamb being naturally fatty & the butter spread used)
– placed juices into a pot on the stove and added some liquid stock & cornflour, stirring until thickened
– strained to give a smoother consistency
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This is another great meal that you can prep ingredients the night before – I chopped the vegetables and made the butter the night before so that I could just throw it all in when I was ready the next morning.
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