Abel & Cole, butternut squash, carrot, celeriac, CSA box, giveaway winner, lamb roast, leek, onion, onion squash, parsnip, potato, rosemary, slow cooker, slow cooker lamb, slow cooker sunday, squash, swede, thyme, turnip, Welsh Cawl, winter root veg
Every once in awhile, one of the recipes that comes with our weekly Abel & Cole boxes is so good sounding that we have to make it!
This one turned out to be a slow-coked roast on the stove but we adapted it for the slow cooker since it was just one of “those” days. It worked out beautifully and we managed to clear out a bit of our freezer with it since we happened to have a gallon bag filled with cubed butternut and onion squash leftover from our soup making adventures earlier this winter and this just seemed to be the perfect occasion to use up some of it! After all, we are working on the Eat Your Pantry Challenge!
The hubby had this all alone in his bowl and I served my portion on top of some leftover rice that I didn’t want to go to waste. Either way you go, some crusty bread certainly does the broth justice and just makes it taste more comforting.
Bread gives hugs.
It’s a known fact.
- 400 g lamb (we chose a bone-in half shoulder)
- sea salt and fresh ground pepper
- 4-5 TBS all purpose flour
- a glug of olive oil
- 4 large potatoes, peeled and cubed
- 4 carrots, peeled and cubed
- 2 handfuls of diced winter roots (turnips, parsnips, swede, celeriac, butternut squash, or any other squash)
- 2 leeks or onions
- 3 sprigs of thyme
- 2 sprigs of rosemary
- 1 bay leaf
- 3 C water
- 1 C red wine
- two lamb bouillon cube (or vegetable) meant to season 2 C of water each
- a few good splashes of Worcestershire sauce
Season the lamb generously with salt and pepper then dredge in flour. Bring a frying pan with about 3 TBS of oilve oil in it to heat then carefully sear each side of the roast until it is golden brown. Then set it in the slow cooker.
Add the potatoes, carrots, root veg, onions and herbs to the slow cooker, scattering evenly around the lamb.
Add three cups of water and one cup of red wine then toss in the lamb bouillon cubes (or vegetable bouillon cube if you prefer).
Cover and cook on LOW for 6-7 HOURS.
Press a fork into the meat and if the meat pulls away easily and is tender, turn it off and add a few splashes of Worcestershire sauce to your liking, top up with salt and pepper if necessary then serve with warm crusty bread and cheddar cheese!