Fall Apart Lamb Roast

Total Time: 2 hrs 45 mins Preparation Time: 15 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 4
• 3 1/2 lbs lamb roast, butt roast
• 1 (14 ounce) can lamb broth (chicken broth is a valid substitute)
• 6 ounces hard apple cider
• 4 stalks celery
• 2 carrots (large)
• 1 bunch green onion
• 4 tablespoons dry rub seasonings (pick your favorite)
• 3 garlic cloves, jarred, minced garlic is fine (minced)
• 2 teaspoons onion powder
• 1/4 teaspoon paprika

Recipe

• 1 preheat oven to 425 degrees f for 15 minutes.
• 2 coat roasting pan in non-stick spray (optional - it helps in removing the roast).
• 3 put 1/3 can of lamb (or chicken) base into the bottom of the pan.
• 4 add hard cider to the pan.
• 5 lightly coat lamb roast in dry rub, saving about 1 tbsp for later. choose your favorite. i used a rub called "butt rub", made specifically for lamb.
• 6 place roast in pan and drench with another 1/3 can of broth - discard the rest.
• 7 chop celery and carrots into 1" long chunks (carrots may need to be halved) and add around the sides of the roast.
• 8 chop green onions into 1/2" bits, and sprinkle around the outside of the roast, over the other veggies.
• 9 reduce oven heat to 200 degrees.
• 10 cover roast with aluminum foil.
• 11 place roast in oven, and roast for 90 minutes.
• 12 after 90 minutes, baste roast, and add minced garlic, onion powder and half of the remaining dry rub to the top of the roast.
• 13 re-cover roast and place back in the oven for another 90 minutes.
• 14 after the second 90 minutes, re-baste roast and remove foil.
• 15 sprinkle the remaining dry rub and paprika on top of the roast.
• 16 roast uncovered for another 30-45 minutes or until internal temperature is 170 degrees f.
• 17 remove roast from the oven, and slice thick. serve veggies from the roast on the side.