Crock Pot Butterflied Lamb in Orange Sauce

Yep, another two week old recipe.  This was easy to make, and the kids loved it!  (the leftovers tasted great cold the next day)
A 2 lb piece of meat served 5 people. (3 which were children) Serve with roasted or mashed potatoes.  (the gravy is delicious!)





2 lb butterflied lamb
2 tablespoons vegetable oil
1/2 cup orange juice
2 tablespoons honey 
2 teaspoons salt
2 tablespoons cornstarch
1 teaspoon grated orange peel

• Place oil in pan and brown lamb on all sides.  Remove from pan
• Combine juice, honey, salt and orange peel
• Place lamb in crock pot, and pour liquid mixture over lamb
• Cover and cook on low 6+ hours, basting every couple of hours if possible
• Meat will be cooked medium between 140 and 150 degrees
• Turn off crock pot
• Remove juice and add to small pot
• Add 2 tablespoons of cornstarch, mix and cook until liquid is boiling and has thickened
• Pour over meat once it has been cut
• Serve immediately

-Queenie Cuisine