Bavarian Lamb Roast

Total Time: 4 hrs 25 mins Preparation Time: 25 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 1 (1 1/2-2 lb) boneless lamb shoulder
• 2 teaspoons caraway seeds
• 1 teaspoon dried marjoram, crushed
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon olive oil or 1 tablespoon cooking oil
• 1/2 cup water
• 2 tablespoons wine vinegar
• 1 (8 ounce) carton sour cream or 1 (8 ounce) carton plain yogurt
• 4 teaspoons cornstarch

Recipe

• 1 trim fat from roast. if necessary, cut roast to fit into a 3-1/2- to 6-quart crockery cooker.
• 2 combine caraway seed, marjoram, salt, and pepper. rub all over roast.
• 3 in a large skillet, brown lamb roast on all sides in hot oil, drain off fat.
• 4 place meat in crockery cooker. add the water to skillet; bring to a gentle boil over medium heat, stirring to loosen brown bits in bottom of skillet.
• 5 pour skillet juices and vinegar into crockery cooker.
• 6 cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
• 7 remove meat from cooker; keep warm.
• 8 for gravy, skim fat from juices; measure 1-1/4 cups juices (add water, if necessary). pour juices into a saucepan; bring to boiling.
• 9 combine sour cream or yogurt and cornstarch. stir into juices.
• 10 cook and stir over medium heat until thickened and bubbly.
• 11 cook and stir 2 minutes more.
• 12 slice meat and serve with gravy.