Recipe: Lemon Lamb Roast, Easy Crock Pot Lamb Roast , and Fruity Lamb Shanks (crock pot) for Steve

LEMON LAMB ROAST

2 kg leg of lamb, boned
2 cups fresh breadcrumbs
1/2 cup grated parmesan cheese
1/2 cup toasted pine nuts (I toast them in a dry pan over a low heat, shaking until they turn golden)
1/2 cup chopped fresh parsley
1 clove garlic, crushed
1/4 cup olive oil
1 grated, lemon, juice and rind of
salt and pepper
olive oil

Open the lamb out flat.

Combine all the ingredients except the extra oil, and spread onto one end of the lamb Roll up and secure firmly with string.

Place in a baking dish, rub the outside with a little extra olive oil and roast in a moderate 350 degrees F (180 C) oven for about 1 1/2 hours or until cooked to your liking.

Remove from oven, cover loosely with foil and "rest" for 15 minutes before carving.

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EASY CROCK POT LAMB ROAST

Note from source: IMPORTANT Choose a piece of lamb that is going to fit in the pot. We usually choose a lamb leg.

Vegetables:
Cut into inch size pieces and put in the Crock Pot first. Choose any vegetable you would normally roast. They will not be crispy, but soft and take on the flavor of the meat.

Optional Extras:
We generally add something else to enhance the lamb flavor. However you don't have to add anything if you don't want.

Ideas:
#1) 1 tablespoons butter mixed with 1 teaspoon of Roast Lamb Seasoning (mixture of rosemary, oregano, mint leaves, clove and garlic)- and rub over raw meat.

#2) 1 tablespoons butter mixed with 1 teaspoon of garlic - and rub over raw meat.

Place vegetables (if cooking) in first then put the meat in the pot - rub on butter and extras if required. And that's it. Nothing else to do or add.

Cook for about 4-6 hours on high OR 8-10 hours on low.

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FRUITY LAMB SHANKS
Servings: 4-6

4 to 6 Lamb Shanks
1 cup dried apricots
1 cup prunes (de-stoned)
1 cup water
2 tbsp white vinegar
1/3 cup super fine (castor) sugar
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/4 tsp ground cloves
pinch salt

Place Shanks in Crock Pot. Scatter around the prunes and apricots.

Mix all other ingredients in bowl or jug. Pour over shanks and fruit.

Cover and cook on low for 9-10 hours.

Serve with roast or steamed vegetables.