PantherDave Posted September 21, 2006 Share Posted September 21, 2006 Well let's stray off the path of the norm and crock some lamb this week-here we go for week 3. Lemon-Mustrad Lamb Roast Spoon golden gravy flavored with mustard and lemon over this tender lamb and roasted vegtables Prep-25 min Cook-Low 8hrs/High 4 hrs Cooker-3 1/2-4qt 1 2-2 1/2 lb boneless lamb shoulder roast 1/2 teaspoon lemon-pepper seasoning 1/2 teaspoon dry mustard 1 tablespoon cooking oil 4 medium potatoes, quatered 1 1/2 cups whole, tiny carrots(thats 1 1/2) 1 cup chicken broth 1/4 cup Dijon style mustard 2 tablespoons quick-cook tapioca 1 tablespoon lemon juice 1/2 teaspoon dried rosemary, crushed 1/4 teaspoon finely shredded lemon peel 1/4 teaspoon black pepper 2 cloves minced garlic 1 9oz package frozen artickoke hearts, thawed Step 1-Trim fat from lamb roast. If necesssary, cut roast to fit into crock pot. In a small bowl combine lemon-pepper seasoning and dry mustard. Sprinkle evenly over sides of roast; rub lightly with fingers. In a large skillet brown the roast on all sides in hot oil. Drain off fat. Step 2-Meanwhile, place potatoes and carrots in cooker. Place meat on vegtables. In a bowl combine broth, Dijon style mustard, tapioca, lemon juice, rosemary, lemon peel, black pepper, and garlic; pour over all in cooker. Step 3-Cover; and cook low 8-10 hrs/high 4-5 hrs Step 4-If using low heat setting, turn to high setting. Add artichoke hearts. Cover and cook 30 min longer. Remove roast from cooker and remove string or netting if present. Skim fat from gravy and serve sliced roast and vegs. ***I'm getting a "Leg of Lamb" roast, and I will have them remove the bone and trim the fat at the grocery store.**** Now for some football, I like my Panthers to get off the snide and get the season rolling Panther 24 Bucs 10 Good Luck on the Homer Front and FF wise-Bon Appetite!!! Peace PD. Quote Link to comment Share on other sites More sharing options...
whoopazz Posted September 21, 2006 Share Posted September 21, 2006 Spain prefers it raw Quote Link to comment Share on other sites More sharing options...
PantherDave Posted September 24, 2006 Author Share Posted September 24, 2006 Well, it looks like this was not a winner this week, however, mine is in the CP and smelling pretty good already. Let me know if anyone else is making it today-Peace PD. Quote Link to comment Share on other sites More sharing options...
The Holy Roller Posted September 24, 2006 Share Posted September 24, 2006 (edited) I love lamb. Never had it from the CP, though. Don't have any handy but will have to try this next time lamb is on the menu. Thanks, PD. And how about those Panthers just shutting out the Bucs today!! Edited September 24, 2006 by The Holy Roller Quote Link to comment Share on other sites More sharing options...
spain Posted September 24, 2006 Share Posted September 24, 2006 Spain prefers it raw Yes I do. And I make my own sauce to marinate it in! Quote Link to comment Share on other sites More sharing options...
sundaynfl Posted September 25, 2006 Share Posted September 25, 2006 Yes I do. And I make my own sauce to marinate it in! I thought you prefered the injection method! Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted September 25, 2006 Share Posted September 25, 2006 talk to me about the rice. was it used as a thickening agent, or did it hold it's form? Quote Link to comment Share on other sites More sharing options...
PantherDave Posted September 25, 2006 Author Share Posted September 25, 2006 This was outstanding and I highly recommend it. One of the best CP dishes I've ever had(first time I've done lamb) and I've had a few to say the least. Quote Link to comment Share on other sites More sharing options...
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