I’ve only been a mom for six weeks, but one thing I have come to realize already is that time in which I am neither feeding, changing, cuddling nor playing with my baby, is at a premium. I watch a friend’s kids for a couple of hours after school, so Ian and I now get home at the same time — dinner time. If I want to have a good, home-cooked meal on my table at a reasonable hour, sometimes I have to lean on my crock pot.
Having not made lamb since my plans for a lamb cookbook were put on hold first by the death of my freezer (which was full of lamb, purchased with recipe development in mind, all of which was lost) and then by my daughter’s surprise appearance, I picked up a boneless leg roast this weekend. I started thinking about how on earth I was going to serve lamb for supper when I’m not home for the two hours prior to dinner, and then it hit me. Crock pot.
I’m used to a nice, medium rare lamb roast, and if that’s what you’re looking for, this is not the recipe for you. However, if you want an easy way to prepare flavorful, tender lamb that falls apart on the fork that you can make while running errands without fear of leaving your oven on, I think you’ll enjoy this one. We ate the roast with garlic mashed potatoes, green beans and squash the first night, and made gyros with the leftovers on the second night.
Crock Pot Lamb Roast
- 1 head garlic, cloves peeled
- 1 bunch fresh mint, stems removed
- 1 stick salted butter, softened
- 1 2-lb boneless lamb roast
- 1 cup water
In a food processor, blend together garlic, mint and butter. Place lamb roast into crock pot, and rub liberally with butter and herbs. Pour water into crock pot and cook on low for 8 hours, or high for 4 hours.
Day Two Gyros
- leftover roast lamb
- pita bread
- chopped lettuce and tomatoes
- thinly sliced red onion
- 1 large cucumber, seeded
- 1 c. Greek yogurt
- 1 handful each fresh dill and mint
- 4 cloves garlic
- juice of 1 lemon
- salt and pepper to taste
In a food processor, combine cucumber, yogurt, dill, mint, garlic, and lemon. Season with salt and pepper to taste. Spoon generously over assembled gyro — pita, topped with thinly sliced lamb and fresh lettuce, tomato and onion.
For more recipes from my kitchen to yours, please visit Forkable.net.