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.
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