3 pounds lamb shoulder, boned
1/2 pound bulk sausage
1 medium onion, chopped
1 tablespoon parsley
1 tablespoon oregano or marjoram
2 cloves garlic, minced
1 onion, sliced
2 stalks celery, sliced
2 carrots, peeled and sliced
coarse salt and freshly ground black pepper
Trim all excess fat from lamb shoulder. To prepare stuffing, brown sausage and chopped onion in skillet; drain well. Stir in herbs and garlic. Stuff lamb with mixture.
Roll lamb and fasten with skewers or string. Place sliced onion, celery and carrots in crock pot. Place stuffed and rolled lamb on top of vegetables. Sprinkle with salt and pepper. Cover and cook on High for 1 hour, then turn to low for 10 to 12 hours.
Serve lamb sliced, with the natural juices poured over vegetables and meat, and mint sauce/jelly on the side, if desired.
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.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
Beer makes batters better, meat more tender, and sauces more flavorful.
reviews & comments
November 10, 2008
This was an amazing dish. It only cooks for 5-6 hours in the crock pot. Make sure to check it with a meat thermometer. It should be medium cooked. I followed recipe the first time and ruined the dish because it does not cook for 10 hours.
Cooking time, unfortunately, now varies because one particular brand of slow cookers heats WAY too hot to be used with 99% of the recipes you'll find.