Vegetable Lamb Roast

This is another one of my favorite recipes to prepare during winter time. This dish is inexpensive & easy to prepare. The lamb & vegetables can be served with brown rice (our favorite), pasta, or alongside sweet/white roasted potatoes.

3 lbs lamb roast, de-boned & fat trimmed
1 onion, sliced
1 large carrot, chopped
1 large turnip or parsnip, sliced
4-5 large garlic cloves, minced
1-2 stalks celery, sliced
1 large fennel, chopped
3-4 Tbsp of extra virgin olive oil
1 tsp sea salt
2 Tbsp dry Italian herbs
1-2 bay leaves
1 cup tomato sauce

Place all of the ingredients in the slow cooker & cook on High for 1 hour, then turn to Low for 6-7 hours. You may also cook the lamb on High for 3-4 hours if time is an issue. Regularly turn the lamb & pour the natural juices over it to keep it moist & tender.



This recipe may also be prepared using raw chicken sausages instead of the lamb. Just decrease the cooking time by half.

Crockpot Roasted Chicken

Chicken & spices all loaded up


The crockpot


The finished product

This recipe is very simple to prepare & most of the cooking is done away from you. Since slow cooking the chicken takes 6-8 hours it's best to start in the morning or noon, at the latest, in order to have dinner ready by 6 pm. The chicken is done when the meat is tender & falls off the bones easily. Take care not to put in too much salt since some of the liquid will evaporate, making the flavors more concentrated.

Ingredients:

5- to 6-lb whole chicken
1/2 of a large onion, sliced
2-3 stalks of celery, cut into large pieces
Juice of 1 lemon
2-3 Tbsp of fresh parsley, chopped
1/4 tsp of sea salt
1 Tbsp of dry thyme
1 tsp of paprika
5-6 garlic cloves (whole or minced)
2-inch piece of fresh ginger, sliced
2-3 bay leaves
2-3 dry cardamom pods

Rinse the chicken well & pat dry; remove any excess fat. Place the onion & celery in the cavity of the chicken. Place the chicken in the Crockpot (slow cooking mode). Squeeze the lemon juice over the chicken & sprinkle with the remaining seasonings. Cover & cook on Low for 6-8 hours.