Lamb and Vegetable Roast

We are in the process of trialing lamb with Tommy, and so far so good! I made a lamb and vegetable roast and it was super easy and delicious. Tommy seems to like the lamb ok so that's a plus.

I served the lamb and veggies with Brittany Angell's Sorghum and Teff Dinner Rolls. The rolls had a nice moist springy texture. I was worried that there would be trace amounts of wheat left in the muffin tins from the last time I made wheat muffins, so I thought the liners would be perfect. Unfortunately the rolls completely stuck to the cupcake liners. Oh well, at least they taste good.

Lamb and Vegetable Roast

4 lb lamb roast

1 large onion, diced

4 carrots, peeled and sliced

4 celery stalks, sliced

2 sweet potatoes, peeled and diced

1 Tbsp chopped garlic

2 tsp dry rosemary

1 tsp salt

1 tsp black pepper

1. Put lamb roast in crock pot.

2. Add the rest of the ingredients.

3. Cover and cook on low for 8 hours.