4 large potatoes, cut into cubes
1 tsp salt
6 cloves garlic, peeled and crushed
zest of 1 Lemon
4 sprigs fresh rosemary
1 boneless leg of lamb, trimmed and tied
2 tbs olive oil
1/2 cup dry white wine
Place the potatoes in the bottom of the stoneware. In a bowl, mix the salt, garlic, lemon zest and rosemary together. Rub all over the lamb. Heat the olive oil in a large frying pan and brown the lamb evenly on all sides. Place the browned lamb in the stoneware. Pour in the wine. Cook on Low for 10-12 hours.
6 green-tipped bananas, peeled
1/2 cup flaked coconut
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup dark corn syrup
1/4 cup butter or margarine, melted
2 tsp grated lemon peel
1/4 cup lemon juice
Put bananas and coconut into large enough CP to fit in single layer. Sprinkle with cinnamon and salt. Mix corn syrup, butter ,lemon peel, and lemon juice; pour over bananas. Cover and cook on Low 1 to 2 hours.
4 large garlic cloves, quartered
5 pounds pork roast, boneless
1 teaspoon salt
1 teaspoon ground thyme
1/2 teaspoon sage
1/2 teaspoon ground cloves
1 teaspoon grated lemon rind
1/2 cup water
3 tablespoons cornstarch, optional
3 tablespoons water, optional
Cut 16 small pockets into roast and insert garlic pieces.
In a small bowl combine salt, thyme, sage, cloves and lemon rind.
Rub mixture into roast.
Pour 1/2 cup water into slow cooker/Crock Pot then add the roast.
Cook on LOW for 9 – 10 hours.
Juices may be thickened for gravy if desired by dissolving the cornstarch in the water. Then set control to HIGH and stir slowly until juices thicken.