Ingredients
16
16 servings
- •1 tablespoon extra-virgin olive oil
- •1 (4 pound) leg of lamb
- •1 large sweet onion, sliced
- •5 cups water
- •½ cup soy sauce
- •2 cloves garlic, minced
- •1 (1 ounce) package dry onion soup mix
- •2 tablespoons butter
- •2 tablespoons all-purpose flour
Instructions
- Heat oil in a large skillet over medium-high heat. Add lamb and cook until outside is browned, about 5 minutes per side. Remove to a plate and add onion to the oil in the skillet. Saute until lightly browned, about 5 minutes.
- Place onion in the bottom of a slow cooker pot and place the lamb roast on top. Mix water, soy sauce, garlic, and onion soup mix together and pour over the roast. Cook on Low for 8 to 10 hours.
- Remove roast, cover lightly with foil, and let rest for 20 minutes before carving. Mix butter and flour into a paste. Add small pieces of this paste to the hot cooking liquid, mixing well to incorporate. Cook until sauce reaches desired thickness, 5 to 6 minutes.
- Slice roast thinly and serve with gravy.
Nutritional Facts
Per 16 servings
- Calories: 136
- Carbohydrate: 4g
- Fat: 6g
- Fiber: 1g
- Protein: 15g
- Sugar: 1g
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