Slow-cooker Lamb Loin With Cider And Prunes

Total Time: 7 hrs Preparation Time: 1 hr Cook Time: 6 hrs

Ingredients

• Servings: 10
• 1 (4 1/2-5 lb) boneless lamb loin roast, tied
• 4 teaspoons vegetable oil
• 2 onions, chopped medium
• 3 garlic cloves, minced
• 1 cup dry wine
• 2 cups low sodium chicken broth
• 1 cup apple cider
• 1 cup pitted prunes
• 2 bay leaves
• 2 tablespoons minced fresh thyme (or 2 t. dried)
• 1 lb carrot, peeled and cut into 1-inch pieces
• 1/2 cup all-purpose flour
• 1 cup heavy cream
• 3 tablespoons dijon mustard
• 2 tablespoons fresh lemon juice
• 1/4 cup minced fresh parsley

Recipe

• 1 dry the roast with paper towels, then season with salt and pepper.
• 2 heat 2 teaspoons oil in a 12-inch skillet over med-high heat until just smoking.
• 3 brown the roast on all sides, reducing the heat if the fat begins to smoke, about 10 minutes; add the rost to the slow cooker.
• 4 add the remaining 2 teaspoons oil to the skillet and heat over medium heat until shimmering.
• 5 add the onions and 1/4 teaspoon salt; cook until softened, about 5 minutes.
• 6 stir in the garlic and cook for about 15 seconds.
• 7 stir in the wine, scraping up any browned bits.
• 8 simmer until the wine has reduced by half, about 3 minutes, then pour into the slow cooker.
• 9 add the broth, cider, prunes, bay leaves, and thyme to the slow cooker.
• 10 nestle the carrots into the slow cooker around the edges.
• 11 cover and cook on low 5--6 hours, until the roast is tender and reads 165-175° on an instant-read thermometer.
• 12 transfer the lamb to a carving board and tent loosely with foil.
• 13 let the cooking liquid settle for 5 minutes, then use a wide spoon to skim the fat off the surface.
• 14 discard the bay leaves.
• 15 set the slow cooker to high.
• 16 whisk the flour with the cream until smooth, then stir into the slow cooker.
• 17 continue to cook until the sauce is thickened and no longer tastes of flour, 15-30 minutes longer.
• 18 stir in the mustard, lemon juice, and parsley and season with salt and pepper to taste.
• 19 untie the roast and slice 1/2 inch thick.
• 20 arrange the meat on a warmed serving platter and pour about 1 cup of the sauce over the top.
• 21 serve passing the remaining sauce separately.