slow coooker

This is the time of year to make a nice herb garlic slow cooker lamb roast. Easy to make and the perfect way to celebrate the holidays with loved ones.

Easy Slow Cooker Lamb Leg or Shoulder

lamb roast

garlic,

olive oil

salt

pepper

oregano

rosemary

Take the roast and cut little slits in...

Take the roast and cut little slits in it and stuff the garlic slivers into the holes.

Make a paste with the olive oil, herbs...

Make a paste with the olive oil, herbs and spices and rub the herb mixture all over the lamb roast. 

If you using vegetables, cut them and place...

If you using vegetables, cut them and place in the slow cooker. I used carrots, onions and potatoes. 

Put the roast on top, cover and cook...

Put the roast on top, cover and cook on low all day (about 8 hours) Or cook on high for 5 hours.

Cooking times may vary depending on the size...

Cooking times may vary depending on the size of your roast and your slow cooker. Just check to see if it's tender and to your liking. I cooked mine on high for 5 hours and it was perfectly tender for us.

Place on a platter and surround with the...

Place on a platter and surround with the vegetabls. Cover with foil and let rest for 10 minutes then serve.

https://mediavine-res.cloudinary.com/video/upload/nou3ncuxmncygutnzaik.mp4

This easy herb &amp; garlic lamb shoulder in the slow cooker recipe is the perfect meal for the holidays. The herbs &amp; garlic add so much flavor to both the lamb and the vegetables. And when this meat is made in the slow cooker or crockpot it frees up time to you can  celebrate with your loved ones.

Easy Lamb Shoulder in the Slow Cooker

Hearty, full of greens, and so delicious...perfect for chilly nights!

Slow Cooker Creamy White Bean Noodle Soup with Rosemary Bacon

thick cut bacon, chopped

yellow onion, chopped

butternut squash

carrots chopped

celery

thyme leaves ((or 2 teaspoons dried))

basil

fennel seeds

smoked paprika

chili flakes (add

kosher salt

black pepper

tomato paste

dry white wine,

vegetable broth

(14 ounces) white beans, drained

kale

milk

parmesan cheese

egg noodles

1. Cook the bacon in a large dutch oven over medium heat until crisp, about 5 minutes. During the last minute of cooking, add the rosemary. Remove the bacon. If there&#39;s excess bacon grease, drain off all but 1 tablespoon. 2. Add the onion, garlic, thyme, basil, oregano, fennel, paprika, and a pinch each of salt and pepper. Cook 5 minutes, until fragrant. Remove from the heat and add to the bowl of your crockpot. Stir in the tomato paste, butternut squash, carrots, and celery.3. Add the wine, broth, and a pinch of chili flakes. Cover and cook on low for 6-8 hours or on high for 4-5 hours.4. During the last 15 minutes of cooking, stir in the cream, kale, beans, parmesan, and noodles. 4. Serve the soup topped with the reserved rosemary bacon, additional parmesan and fresh oregano, if desired.

Slow Cooker

1. Cook the bacon in a large pot over medium heat until crisp, 5 minutes. Add the rosemary, cook another minute then, remove the bacon. If there&#39;s excess bacon grease, drain off all but 1 tablespoon. 2. Add the onion and cook 5 minutes, until golden. Add the butternut squash, carrots, celery, garlic, thyme, basil, oregano, fennel, chili flakes, and a pinch each of salt and pepper. Cook another 5 minutes, until fragrant. Stir in the tomato paste. 3. Pour in the wine and broth. Simmer over medium heat for 20-30 minutes, until the squash is tender.4. During the last 15 minutes of cooking, stir in the cream, kale, beans, parmesan, and noodles.5. Serve the soup topped with the reserved rosemary bacon, additional parmesan and fresh oregano, if desired.

Stove-Top

1. Set Instant Pot to sauté. Add the bacon and cook until crisp, 5 minutes. Stir in the rosemary, cook another minute, then remove from the pot.2. Add the onion, butternut squash, carrots, celery, garlic, thyme, basil, oregano, fennel, paprika, and a pinch each of salt and pepper. Cook 5 minutes, until fragrant. Stir in the tomato paste. Turn the Instant Pot off.3. To the instant pot, add the wine, broth, and chili flakes. Cover and cook on high pressure for 4 minutes.4. Once done cooking, use the natural or quick-release function. Set the Instant Pot to sauté. Stir in the cream, kale, beans, parmesan, and noodles. Cook until the kale is wilted, about 10 minutes. Turn the Instant Pot off.5. Serve the soup topped with the reserved rosemary bacon, additional parmesan and fresh oregano, if desired.

Instant Pot

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Easy Slow Cooker Lamb Leg or Should...

Slow Cooker Creamy White Bean Noodl...

Top 2 slow coooker recipes from across the web

The most viewed slow coooker recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Slow Cooker Lamb Leg or Should...

Slow Cooker Creamy White Bean Noodl...

The most viewed slow coooker recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine