Lamb Rib Roast With Apple And Herb Butter Gravy

Total Time: 4 hrs 15 mins Preparation Time: 15 mins Cook Time: 4 hrs

Ingredients

• Servings: 4
• 4 lbs center cut lamb rib roast
• 2 red delicious apples
• 2 sweet onions
• 1 large fennel bulb
• 12 ounces cremini mushrooms
• 2 cups apple cider
• 2 tablespoons kosher salt
• 2 tablespoons black pepper
• 2 tablespoons light olive oil
• 1 teaspoon fresh thyme
• 4 fresh sage leaves
• 1 tablespoon fresh parsley
• 4 tablespoons unsalted butter
• 2 tablespoons cornstarch
• 1/2 cup water (for corn starch slurry)

Recipe

• 1 rub the roast on all sides with salt and pepper and sear in light olive oil in a skillet on all sides.
• 2 while the meat is searing, quarter the onions and mushrooms. core the fennel, then cut into eigths. place most of the onions, fennel, and mushrooms in a layer on the bottom of the crock pot, reserving some to spread around the sides of the roast.
• 3 peel and core the apples. set aside.
• 4 after the roast is seared, nestle it into the veggies in the crock pot - fat side up, then spread the rest of the veg around the roast along with the apples.
• 5 deglaze the skillet with apple cider, then add the liquid to the crock pot.
• 6 cover, and cook on high for 3 to 4 hours.
• 7 when the roast is fork tender, carefully remove it to a cutting board and tent with foil to rest.
• 8 using a slotted spoon, transfer the veggies to a serving bowl. i like to spread them around a mound of mashed potatoes.
• 9 pour the remaining liquid into a deep skillet over high heat, bring to a boil and reduce by at least a third.
• 10 lower the heat to medium; add the butter in chunks, stirring into the sauce as it melts.finally, stir in corn starch slurry to thicken the gravy.