Lamb Sirloin Roast With Thai Peanut Sauce (slow Cooker)

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 5 lbs bone-in lamb sirloin roast
• salt and pepper
• 1 tablespoon vegetable oil
• 1/2 cup natural creamy peanut butter
• 4 tablespoons palm sugar or 4 tablespoons brown sugar
• 4 tablespoons nam pla
• 4 -6 large garlic cloves, roughly chopped
• 1 1/2 tablespoons grated fresh ginger
• 1 -2 tablespoon sambal oelek (to taste)
• 1/2 cup low sodium chicken broth
• scallion, green portion chopped
• chopped peanuts

Recipe

• 1 heat large skillet with oil. season lamb roast with salt and pepper and brown on all sides in skillet. (if you are using a boneless roast, be sure to tie at 1 inch intervals with kitchen twine). this will take about 20 minutes.
• 2 while that is browning, combine all of the sauce ingredients except for the broth in a blender or bowl, and blend until smooth in the blender or with an immersion blender.
• 3 remove lamb roast and place in slow cooker. reduce skillet to low.
• 4 pour the broth into the skillet and deglaze. pour into the sauce and buzz briefly to incorporate.
• 5 pour over the lamb roast.
• 6 cover and cook on low for about 4 hours, or until roast reads 140-145 deg f. on an instant read thermometer.
• 7 remove roast to a platter, cover with foil and allow to rest about 10 minutes.
• 8 buzz the sauce briefly to smooth it out, if you need to. (mine just needed stirring).
• 9 slice lamb and serve with sauce, garnished with chopped scallions and peanuts. (as i look at the sauce, i think it might be enough for about 6 servings. it's enough for me, but you might want more).