Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Slow Cooker Braised Lamb with Garlic and Rosemary
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- #99013

over 5 hrs
ingredients
1/2 cup dry red wine or chicken stock
1 teaspoon Dijon mustard
1 teaspoon kosher or coarse sea salt
1/2 teaspoon freshly ground black pepper
3 pounds boneless lamb shoulder or leg of lamb
2 cloves garlic, finely chopped
1 medium yellow onion, peeled and coarsely chopped
1 large carrot, peeled and cut in 1/4-inch slices
6 plum tomatoes, quartered
1 large lemon, finely grated zest only
1 tablespoon fresh rosemary, roughly chopped
directions
Mix the red wine, mustard, salt, and pepper in a small bowl and place in the slow cooker with the lamb.
Place the remaining ingredients on top of the lamb.
Cover and cook on high for 6 hours or low for 8-10 hours.
Remove the lamb and let rest for a few minutes. Skim the fat from the cooking juices, season to taste with salt and pepper, if desired.
Slice the lamb thinly against the grain. Pour the juices over the lamb and serve with the vegetables.
added by
Pamela Chester, CDKitchen Staff
Read more: You Say Tomato, I Say Tomatoes in the Slow Cooker
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
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