Classic Lamb Pot Roast

Prep Time: 15 minutes | Cook Time: 4 hours | Serves: 8

Description:

Comfort food at its best, this slow-cooked roast makes a delicious Sunday family dinner.

Ingredients List:

• 1 SunGold Whole Boneless Lamb Shoulder (about 4 lb/1.8 kg)
• 1 tbsp (15 mL) olive oil
• 1 tbsp (15 mL) finely chopped fresh thyme
• 2 tsp (10 mL) finely chopped fresh rosemary
• 3 cloves garlic, minced
• 1 tsp (5 mL) salt
• 1/2 tsp (2 mL) freshly cracked pepper
• 2 lb (1 kg) baby potatoes
• 2 parsnips, cut into 2-inch (5 cm) chunks
• 2 carrots, cut into 2-inch (5 cm) chunks
• 1 stalk celery, cut into 2-inch (5 cm) chunks
• 4 shallots, halved
• 1 cup (250 mL) sodium-reduced chicken broth
• 3 tbsp (45 mL) tomato paste
• 1 tbsp (15 mL) Worcestershire sauce
• 2 tbsp (30 mL) cornstarch
• 1 tbsp (15 mL) chopped fresh chives

Preparation & Directions:

• Combine oil, thyme, rosemary, garlic, salt and pepper.
• Remove netting from lamb and rub all over with oil mixture.
• In slow cooker, combine potatoes, parsnips, carrots, celery and shallots; place roast on top.
• Whisk together chicken broth, tomato paste and Worcestershire sauce until blended; pour over roast.
• Cover and cook on LOW for 8 hours or HIGH for 4 hours or until meat is tender.
• Remove roast and vegetables from slow cooker; let stand for 10 minutes.
• Whisk cornstarch into 1/4 cup (60 mL) of cooking liquid; whisk into slow cooker and bring to boil on HIGH.
• Simmer for 5 to 7 minutes or until thickened.
• Stir in chives.
• Slice roast and serve with vegetables and gravy.

Tips:

• Serve the roast with a simple green salad: try mixed baby greens garnished with grape tomatoes and whole pitted black olives tossed with a balsamic vinaigrette.
• For richer flavour, sear roast until browned all over, then add to slow cooker.
• If desired, add 1 cup (250 mL) thawed frozen peas in the last 5 minutes of cooking to warm through.