This recipe is another easy slow cooker gem......place everything in there in the morning and by dinner time all is done & it is really delicious. The lime and honey compliment the flavour of the lamb and the meat is so tender! This recipe serves 4 people and I made it in a 4 quart slow cooker. If you use a larger slow cooker, you should add more ingredients so that it is at least 1/2 full and no more than 3/4 full.
Ingredients:
-1 1/2 lb lamb shoulder roast
-1 tbsp dried basil
-grated zest of one lime
-juice of one lime
-1 tbsp olive oil
-1/2 cup of low fat/low sodium chicken or vegetable broth
-1 tbsp freshly ground black pepper
-a dash of salt (to taste)
-3 garlic cloves, minced (or 1 tbsp garlic powder)
-2 tbsp liquid honey
-1 medium sweet (Vidalia) onion, chopped into large chunks
-3 medium carrots, ends removed and cut into large chunks (no need to peel--just wash)
-1 large yellow, red or orange sweet bell pepper, cut into large chunks
-1 medium sweet potatoe, cut into large chunks
-1 head of broccoli, stems peeled and florets trimmed
-2 tsp cornstarch or white flour
Directions:
1. Place lamb in bottom of slow cooker. Top with all seasonings, lime juice and zest and olive oil. Place all remaining ingredients (except cornstarch/flour and brocolli) on top of lamb. Turn on low, cover and cook in slow cooker for about 7 hours. Place broccoli stems and florets on top of other vegetables in slow cooker during last hour of cooking.
2. Remove all solids to a plate and cover to keep warm. Stir cornstarch or flour into 2 tsp cold water. Whisk into liquid in slow cooker. Cover and cook on high for about 5 minutes or until thickened. Serve over lamb.
