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leek onion cornstarch lamb roast salt and pepper garlic fresh rosemary beef broth water
Generously season the lamb roast with salt and pepper.
02
Add the leeks, chopped onions, and one rosemary sprig into the base of the slow cooker. Sprinkle cornstarch over the top and toss to coat.
Place the roast into the crockpot and pour stock and water until it reaches at least halfway to 2/3 up the sides of the lamb. Add additional water (or stock) if needed.
04
Cook on low for 8 hours or high for about 5 hours. Once the lamb is tender enough to easily separate with a fork, remove it from the slow cooker and place it in a roasting pan. Roast in a 375℉ oven for 15-20 minutes to brown. Rest for 10-20 minutes.
Transfer the cooking liquid to a fat separator. Pour the juices into a saucepan. Create a slurry by mixing 1 tablespoon of cornstarch with 1 tablespoon of water and then add to the saucepan. Bring to a boil, then reduce to a simmer and cook until reduced.
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