Ingredients
- Servings: 12
- 1 tablespoon vegetable oil
- 3 1/2 pounds boneless lamb shoulder roast, netted or tied
- 1 (10.5 ounce) can campbell's® condensed french onion soup
- 1 cup ketchup
- 1/4 cup vinegar
- 3 tablespoons packed brown sugar
- 12 round sandwich rolls or hamburger rolls, split
Recipe
-
Preparation Time: 15 mins
Cook Time: 8 hrs 10 mins
- heat the oil in a 10-inch skillet over medium-high heat. add the lamb and cook until it's well browned on all sides.
- stir the soup, ketchup, vinegar and brown sugar in a 5-quart slow cooker. add the lamb and turn to coat.
- cover and cook on low for 8 to 9 hours* or until the lamb is fork-tender.
- remove the lamb from the cooker to a cutting board and let stand for 10 minutes. using 2 forks, shred the lamb. return the lamb to the cooker.
- divide the lamb and sauce mixture among the rolls.
Ready Time: 8 hrs 25 mins
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