Lamb in the Slow Cooker

Lamb in the Slow Cooker

by Angeles Guerrero 2 years ago
0 (0)
8 hours
135.6 kcal
4.4 g carbs
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Description

We adore Australian or New Zealand lamb, which has more flavor than the blander US lamb. So I was happy to have been given this simple recipe using a Crock-Pot®. Great served with mashed potatoes.

Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 (4 pound) leg of lamb
  • 1 large sweet onion, sliced
  • 5 cups water
  • ½ cup soy sauce
  • 2 cloves garlic, minced
  • 1 (1 ounce) package dry onion soup mix
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
Directions
  1. 1. Heat oil in a large skillet over medium-high heat. Add lamb and cook until outside is browned, about 5 minutes per side. Remove to a plate and add onion to the oil in the skillet. Saute until lightly browned, about 5 minutes.
  2. 2. Place onion in the bottom of a slow cooker pot and place the lamb roast on top. Mix water, soy sauce, garlic, and onion soup mix together and pour over the roast. Cook on Low for 8 to 10 hours.
  3. 3. Remove roast, cover lightly with foil, and let rest for 20 minutes before carving. Mix butter and flour into a paste. Add small pieces of this paste to the hot cooking liquid, mixing well to incorporate. Cook until sauce reaches desired thickness, 5 to 6 minutes.
  4. 4. Slice roast thinly and serve with gravy.
Nutrition Facts
serving: 1 4-pound roast
calories: 135.6 kcal
carbohydrates: 4.4 g
protein: 14.5 g
saturated fat: 2.7 g
cholesterol: 48 mg
sodium: 654.6 mg
fiber: 0.5 g
sugar: 1.1 g