MAY NG

INGREDIENTS:

• 2 lbs lamb (rack, shank or loin chops)
• 5 carrots
• 1 onion (roughly chopped)
• 4 cloves garlic (roughly chopped)
• 1 bay leaf
• rosemary
• sage
• thyme
• salt
• pepper
• 2 teaspoons cornstarch

MARINADE:

• ½ cup tomato sauce
• 1 cup beef broth
• ½ cup red wine
• 1 tablespoon red wine vinegar
• 1 tablespoon sugar

INSTRUCTIONS:

1. If using a rack of lamb, cut into 3 portions.
2. Season lamb with salt, pepper, sage, thyme & rosemary.
3. Cut carrots into 1 inch pieces.
4. Place carrots, onions, garlic and bay leaf in slow cooker.
5. Add lamb on top of veggies in slow cooker.
6. Mix marinade in a separate bowl.
7. Pour marinade over lamb (should partially cover all pieces).
8. Cook on LOW for 6 hours.
9. Remove lamb and veggies. Place in a covered dish.
10. Transfer sauce to a pan on high heat.
11. Mix cornstarch in cold water, add to pan and stir.
12. Boil until sauce thickens.