Monday, October 27, 2014

Crock Pot Lamb Roast & Sauce (original recipe)


The other day I saw a whole lamb roast marked down for quick sale (due to date) at the local grocery. We had them cut it and wrap it into 3 separate roasts for us, each weighing a bit over 2.5 lbs. The mark down price brought it out to be roughly $3.25/lb, and that's not bad at all! Of course, we can't eat that much considering we are a family of 4, and only two of us eat any decent-sized serving, so we froze two and made one that night.



We paired the lamb with this delicious veggie pilaf, and it was a great combo! The kids both ate well, and Bobble even begged for more lamb and dressing.

Sadly, I didn't think to take a picture when it was in the crock pot, or even on a full plate of food. I grabbed a dish after the meal was over, set it up for a picture, and then put it away. We were stuffed!

CROCK POT LAMB ROAST
  • 1 lamb roast
  • 1 onion (chopped)

Sauce (all ingredients are to taste, not measured):
  • Juice from lamb*
  • Red wine vinegar
  • Heavy Cream
  • Lemon
  • Parsley
  • Sage
  • rosemary
  • thyme
  • Salt
  • onions from roast
*Leave enough juice to use with pilaf if desired

Instructions:

Spread onions across bottom of crock pot.
Brown lamb roast on stove and then place on top of onions.
Cover and cook on low for 8 hours.

When roast is done, remove from crock pot and set aside.
Take onions from crock pot, some juice, and other ingredients listed for the sauce, and put together in a bowl. None of it was measured, but there was roughly 2T of cream and approximately 2t of lemon. Just add to taste.
Blend with immersion blender.

Slice lamb and serve with sauce.

Disclaimer: Thoughts of Fluff was not reimbursed for this post. All opinions are my own and may differ from those of your own. Post contains affiliate links.

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