Submitted by Paulene Christie
Roast Lamb and Gravy Rolls
Serving: 8
Ingredients
- 1-2k boneless lamb rump roast
- Himalayan or Sea Salt flakes
- Cracked black pepper
- 2T mint sauce
- 1 Sachet roast meat instant gravy + boiling water
- Bread rolls to serve
Instructions
- Place lamb into slow cooker
- Pour mint sauce over lamb
- Season generously with salt and pepper
- Cook on low for 8hrs
- Remove lamb from slow cooker and shred, set aside for a moment
- Reserve ¼ cup of cooking liquids, drain the rest and discard
- Make up instant gravy using boiling water as per packet amounts BUT replace ¼ cup of the boiling water with the reserved cooking liquids.
- Return pulled lamb to slow cooker, or serving bowl and pour over gravy to coat
- Serve on soft bread rolls (or with your favourite vegetables if you prefer)
Tried this recipe?Scroll Down To Share What You Think
This looks yum. Would this work with a shoulder of pork.
Sure would 🙂
Yum, so good. I left a bit too much of the juices in so the gravy was too runny.
Would be nice with mashed potato.
So so good, definitely having it again
If I had any of this left over I cook up some winter veg once done, drain then mix this and the veg together and srve with mash potato or rice…
What’s the 2T mint sauce? A brand or a measure (2 table spoons)
2 Tablespoons
T is tablespoons, t is teaspoons
A family fav ?
What is the weight of ‘a sachet of gravy’?
Thank you
They are usually 27=29g range