Mid-week leg of lamb, mashed fingerling potatoes and salad

Mid-week leg of lamb, mashed fingerling potatoes and salad

Perfect for an early fall evening.

Crock pot roast leg of lamb with roasted mashed potatoes, onions and a simple salad.

Prep time 20 minutes

Cook time 20 to 30 minutes

Crock pot time 11 hours

This meal can begin in the crock pot while you are at work and then be finished in 20 to 30 minutes.

Roast Leg of Lamb

3lb leg of lamb

1 lb yellow fingerling potatoes

2 large red or white onions- cut into wedges

2 or 3 carrots - slices

1 tbs Italian seasoning (basil, oregano, parsley, thyme & rosemary)

3 cloves minced garlic

1tsp salt

1tsp white pepper

½ cup red wine

¼ cup of Olive Oil

Mashed potatoes

1lbs of yellow fingerling potatoes (cooked with lamb)

1/4cup  butter

¼ nonfat organic milk or more to preference

Salt to taste

Sprinkle all four sides of the lamb with garlic, Italian seasoning, salt and pepper. Place in crock pot with clean scrubbed potatoes, onions and carrots. Add wine and olive oil. Cook on low for 11 hours

Drain “pan juice” off meat and potatoes with colander. Remove potatoes. Return lamb onions and carrots to crock pot or 350 degree oven and keep warm.

Mash potatoes (leave peeling on) with mixer add butter, milk, salt and pepper whip until fluffy.

Salad

Lettuce and vegies of your choice

Pan gravy can be made from heating the dripping reserved from the crockpot and whisking in1 tbs of cornstarch.

Serve gravy over lamb and potatoes with onions, carrots and mashed potatoes

Serve this meal with a red wine and some ground horse radish.