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Roast Lamb with Rosemary, Garlic, Butter & Red Wine Sauce =
Dinner.
Ingredients:
Leg Lamb (I used 1.8 kg)
1 1/2 – 2 tablespoons butter
1 -2 heaped teaspoon fresh minced garlic – or how you like it. We like more.
1 teaspoon dried rosemary
1/4 teaspoon grinded sea salt
1/4 teaspoon grinded pepper
1 tablespoon tomato paste
1 tablespoon vegetable stock
1/2 cup red wine – I use Shiraz
3/4 cup hot water
1 tablespoon cornflour (used at end for sauce thickening)
1 tablespoon water
Roast Lamb with Rosemary
Directions:
1. Pat down lamb and place in crock pot.
2. Prepare butter mix. Combine butter, salt, pepper, garlic & rosemary. Mix well & spread evenly onto top of lamb.
3. Make sauce. Combine red wine, vegetable stock, tomato paste & hot water together until smooth.
4. Pour AROUND the lamb at the sides of crockpot. DO NOT pour sauce onto butter.
5. Lid on & cook on HIGH for 5 hours or 8-10 on LOW. Pending of size of meat you use.
6. When cooked, rest lamb on try whilst preparing sauce.
7. Remove any fat from surface of liquid in crockpot. Mix corn flour & 1 tablespoon water together & add to liquid remaining in crock pot. I do mine in a saucepan for a quick & even result.
8. Carve lamb & serve with sauce & roast vegies. Enjoy!
