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16
6 cloves garlic, peeled and crushed
4 sprigs fresh rosemary, chopped or 1 teaspoon dried
2 tablespoons olive oil
1
⁄
2
cup white wine
Layer potatoes in the bottom of the slow cooker. In a small bowl, mash the
salt, pepper, garlic, and rosemary together with a fork to form a paste. Rub
all over the lamb. Heat the olive oil in a large skillet over medium-high heat
and brown lamb on all sides. Put browned roast in the slow cooker on top
of the potatoes. Pour the white wine in the skillet and bring to boil,
scraping pan to remove any pieces of meat from the bottom. Pour over the
meat. Cover and cook on auto for 7-8 hours or cook on low for 9 to 10
hours. Use a meat thermometer to show when meat tests done. Lamb should
be a light pink color when sliced.
Yield: 6-8 servings
HAM AND BEANS
1 pound dried Great Northern Beans
1 meaty ham bone
1 medium onion, chopped
1 cup sliced celery
1 cup sliced carrots
1 tablespoon dried parsley
1 bay leaf
6 cups water
1
⁄
2
teaspoon salt
1
⁄
8
teaspoon pepper
Soak beans in 6 cups of water overnight, drain. Combine ham, beans,
onion, celery, carrots, parsley, bay leaf and water in slow cooker. Cover
and cook on low for 11-12 hours or until beans are tender. Remove bay
leaf. Remove bone and cut meat into bite size pieces, returning meat to slow
cooker and add salt and pepper.
Yield: 6-8 servings
PORK WITH PEACH CHUTNEY
1 6-pound pork loin roast, boneless
2 29-ounce cans spiced or plain peaches, drained
1
⁄
2
cup raisins
1
⁄
2
cup brown sugar
1
⁄
2
cup vinegar
2 small onions, chopped