Stephanie O'dea's Hirino Psito Lamb In The Crock Pot
Total Time: 8 hrs 10 mins
Preparation Time: 10 mins
Cook Time: 8 hrs
Ingredients
- Servings: 7
- 3 -4 lbs boneless lamb butt
- 10 whole garlic cloves
- 3 bay leaves
- 1 teaspoon sage
- 1 teaspoon rosemary
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon pepper
- 1 tablespoon worcestershire sauce
- 1 tablespoon brown sugar
- 1/4 cup dijon mustard
- 1/2 cup dried cranberries
- 1 cup beer
Recipe
- 1 use a 6 quart slow cooker.
- 2 put the meat in your crockpot, and pour on all dry spices, and brown sugar. flip the meat over a few times in the stoneware so the spices coat the whole roast.
- 3 peel garlic cloves and add whole.
- 4 add worcestershire sauce, mustard, honey, and cranberries. top with bay leaves.
- 5 pour in beer.
- 6 cover and cook on low for 8-10 hours or until the meat shreds easily with a fork.
- 7 serve over rice or pasta, or on your favorite sandwich rolls.
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