Slow-Cooker Lamb Dip Sandwiches w/ Au Jus | Superior FarmsSuperior Farms

By SMorrissey

Ingredients

• 1 large yellow onion, sliced
• 1 3 – 4 lb. boneless lamb shoulder roast
• 1 Tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 1 tsp. each dried oregano, thyme and parsley, divided
• 1 tsp. Kosher salt
• 1 tsp. ground black pepper
• 4 cups low-sodium beef both
• 6 oz. full flavored beer (i.e. Stout, IPA, etc.) OR 6 oz. dry red wine
• 1 Tbsp. Worcestershire sauce
• 1 tsp. dried mustard
• 12 thin-slices of cheese (i.e. Swiss, Provolone, Havarti, etc.)
• 6 sandwich rolls, sliced in half and warmed slightly
• Butcher’s twine
• Plastic wrap

Details

Servings 6
Adapted from superiorfarms.com

Preparation

Step 1

Combine oil and remaining herbs, salt and pepper and mix well. Thoroughly rub mixture on the outside of the roast. Loosely cover with plastic wrap and let rest on counter for 45 minutes.

Place onions and garlic in the bottom of your slow cooker and set roast on top. Add broth, beer/wine, mustard and Worcestershire sauce. Cover and roast on low heat for 8 – 9 hours. (You can cook for 4 – 5 hours on high heat but slow roasting is recommended.)

When cooking time is finished, remove roast and place on a cutting board. Remove twine and thin-slice against the grain. Pile meat, cheese and onions onto rolls. Serve with side of Au Jus.