Wanting to keep this recipe simple, I chose to season the lamb with the traditional combination of mint, rosemary and garlic. These flavours work really well with the earthy aroma of the candy beets too.
The night before we wanted to eat the lamb, I rubbed the spice mixture into the meat making sure to get some into the grooves of the roast. Without browning, I wrapped the roast in plastic and refrigerated it overnight. In the morning, I quickly peeled and chopped the beets and potatoes, and tossed it all into the slow cooker to cook all day.
Since the lamb’s juices are too rich to just throw away, I poured them into a skillet, whisked in a little arrow root flour (or corn starch) and let it simmer until it began to thicken. The roast itself came out perfect and moist. The mint and rosemary flavours endured the long cooking time adding freshness to the meat.
The only glitch with this meal was that the beets lost their stripes. Simmering in the lamb’s oils all day must have broken down the pigments in the candy beets. They maintained their earthy flavour, but they didn’t look very appetizing, so I quickly prepared some fresh green beans with butter, garlic and lemon juice to make the dish appear more inviting.
If you feel like trying more exotic flavours you can also cook your lamb in Ras al Hanout. I seasoned my Elk roast, with this North African spice mixture and it was amazing.
Cook: 8 hours (low) or 4 hours (high)
Yield: 6 servings (prepared in a 6.5 quart slow cooker)
Place peeled and chopped beets into the crockery. Stir in about 2 tsp minced mint leaves and 1 tsp mince rosemary.*If preparing the night before, chop the vegetables in the morning, otherwise the potatoes will brown.
Combine the remaining minced rosemary and mint with the garlic, lemon zest, lemon juice, salt and pepper to make a paste. Use a blender or food processor if you have one handy.
Rub the paste all over the lamb sirloin. Make sure to get some of the herbs deep into the grooves of the roast. Place on top of the vegetables in the slow cooker. *If preparing the night before, wrap in plastic and refrigerate overnight.
Cook on low for 8 hours.
Transfer the roast to a platter and surround with the vegetables.
Pour the juices from the crock pot into a small sauce pan over medium-high heat. Whisk in 2 tables spoons of arrow root flour or corn starch. Simmer until sauce thickens and reduces to about half the original volume.