Shepherd Herb Spring Lamb Roast
Amy Love generously allowed me to share this recipe from her website, www.realfoodwholehealth.com. It is a lovely springtime creation using our Shepherd Herb Mix. We cooked it this past weekend when my brother was visiting from Colorado. It was so easy to prepare, the house smelled heavenly all day as it slow-cooked, and to say it was delicious would not do it justice. Please enjoy and I also highly recommend checking out Amy’s website.
This recipe makes 4 servings, but as Amy says, it is easy to adjust to however many you are serving.
To make the roast:
3 to 4 Lb Pastured lamb roast
3 Tbsp Teeny Tiny Spice Co. of Vermont® Shepherd Herb Mix
1 Lg Onion (any color), roughly chopped
1 C Homemade stock (or wine)
- Season the lamb with a generous amount of Shepherd Herb Mix and place in slow-cooker.
- Add onion and stock
- Place lid on slow-cooker and set to low for approximately 6-8 hours. Time may vary by cooker and roast size. Optionally, set on high for 2 hours and then low for 2-3 hours.
Pan sauce and serving:
- Remove lamb roast from slow-cooker and place on a serving platter.
- Carefully pour juices/drippings from the slow-cooker into a medium saucepan and set over medium heat on the stovetop.
- Allow mixture to boil, stirring often, until it is reduced by approximately half (about 5 minutes).
- Add fresh herbs if desired.
- Delay adding salt until the end, as the saltiness of the sauce will concentrate as it reduces. Taste and adjust seasonings accordingly.
- Pour over lamb on platter.
- Serve alongside a large, simply dressed salad and/or roasted asparagus with butter and lemon.
Thanks, Amy! Enjoy.