Lamb Roast

One thing that has never let me down when cooking lamb has been my crockpot. Actually I have never even made lamb that taste as good as when it is made in the crockpot. Lamb is a meat that needs to be slow cooked for awhile in order to cook right so the crockpot is perfect for a meat like this. This is a family favorite in my house no doubt. The gravy is a must side dish for the lamb as well. You can easily throw this together around lunch time and have a fabulous dinner ready when you need it. I made some rice to go along with this dish and I felt as if I did not really even cook by the time dinner rolled around.

1 boneless leg of lamb
4 tablespoons butter
1/4 cup water
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon coriander
1/2 teaspoon dried parsley
1 large potato, diced
1 onion, sliced thinly
1 celery stalk, sliced

1. In a small bowl add paprika, salt, cumin, coriander and parsley, mix. Rub half of mixture on top of lamb. Add water and butter into crockpot. Place spice side up lamb into crockpot. Cook on high heat for 3 hours. Flip lamb and sprinkle remaining spices into crockpot. Add potato, onion and celery. Cover and reduce heat to low cooking for 3 more hours.

Yields: 4 servings

drippings from lamb
2/3 cup flour

1. Add flour into crockpot where lamb drippings remain. Whisk continuously until mixed well.

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