Crock Pot Lamb Roast
Total Time: 5 hrs 5 mins
Preparation Time: 5 mins
Cook Time: 5 hrs
Ingredients
- Servings: 6
- 1 (3 lb) lamb roast, i prefer neck roast or butt
- 6 medium carrots (peeled and cut into thick chunk slices)
- 3 cups water (1 cup per lb of meat)
- 3 italian bouillon cubes (chicken can be substituted, need 1 cube per cup of water, chicken broth can also be substituted)
- 1 (12 ounce) jar apricot jam (or homemade freezer jam works well too)
Recipe
- 1 microwave water and bouillon cubes together until cubes have dissolved. turn crock pot onto high. place lamb roast into bottom of crock pot and add bouillon water over top.
- 2 place peeled and cut carrots into the bouillon in the crock pot, cover and cook for 4 to 5 hours. 1/2 hour to 1 hour before you are ready to eat add the jar of apricot jelly over the lamb roast, cover and continue to cook.
- 3 serve with rolls and a salad.
- 4 the apricot flavoring makes the carrots more like a dessert than a vegetable.
No comments:
Post a Comment