While the pre-cooked photograph may not look all that appetizing, the aroma of this dish is absolutely mouthwatering. The combination of curry, garlic and lemon belongs with lamb, and tenderizes it beautifully. Ingredients:
1 3-4 pound leg of lamb
2 T. canola oil
3 cloves garlic
2 T. lemon juice
1 T. curry powder
1 t. coarse salt
1 leek
2 medium potatoes
2 cups baby carrots
1 pint white mushrooms, whole
1 box Pomi chopped tomatoes
1 cup red wine
salt and pepper to taste
Heat the oil in a large pot on medium-high heat. Make a rub with the garlic, lemon juice, curry and coarse salt. Rinse the meat and pat dry, then get to rubbing. Brown the meat in the oil on all sides. In the crock pot, layer the chopped leek, the chopped potatoes, and the baby carrots, and place the meat on top. Surround the roast with the mushrooms. Mix together the tomatoes, wine, salt and pepper, and pour on everything. Cook on low for 8-10 hours. Your house will smell SO GOOD when you get home. As with most large pieces of meat in the crock-pot, I find that if I slice it off the bone about an hour before it's done, it tenderizes it even more.
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