Lamb Roast With Apples, Cider, And Cream

Total Time: 7 hrs 15 mins Preparation Time: 45 mins Cook Time: 6 hrs 30 mins

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil or 2 tablespoons grapeseed oil
• 2 1/2 lbs lamb loin roast, trimmed of fat
• 1 yellow onion, chopped
• 1 ounce assorted fresh wild mushroom, stemmed and cleaned
• 1 cup apple juice or 1 cup apple cider
• 1/2 cup chardonnay wine
• 1 cup heavy whipping cream
• 1 tart firm fleshed apple, sliced (pippin)
• 1 cup walnuts, toasted and coarsely chopped

Recipe

• 1 add oil to a large saucepan over med-high heat.
• 2 add in lamb; cook, turning, for about 15 minutes, until evenly browned on all sides; transfer meat to the slow cooker.
• 3 add onion to the pan; saute in the oil for about 7 minutes, until it just begins to brown.
• 4 add in the mushrooms and saute for 5 minutes, until tender.
• 5 add in the apple juice and wine; cook for 10 minutes, until reduced by half, scraping any bits from the bottom of the pan.
• 6 pour the sauce and vegetables over the roast.
• 7 cover and cook on low for about 6 hours, until the meat is very tender and has reached and internal temperature of at least 165°.
• 8 remove the roast from the slow cooker and set aside on a plate.
• 9 add the cream and apple to the juices in the slow cooker; stir well.
• 10 return the meat to the slow cooker and continue cooking on high for 30 minutes.
• 11 remove lamb from slow cooker and cut into serving slices.
• 12 arrange lamb on plates and spoon the sauce and apples; garnish each serving with the walnuts and serve at once.