• 1 1/2 - 3 1/2 lb leg of lamb roast
• Lawry's Seasoned Salt
• 1/2 cup water
• 1/4 cup powdered Au Jus mix
• 1/2 cup water mixed with 4 tbsps flour, fro thickening

1. Season lamb with Lawry's Seasoned Salt and place lamb roast (do not brown) fat side up in crockpot (3 1/2 qt).
2. Add 1/2 cup water.
3. Cook on low 8-9 hours.
4. Remove roast and let sit 15 minutes before carving.
5. Meanwhile, pour juices into measuring cup and skim off fat.
6. Add water to juices to make 2 cups of liquid.
7. Using 1 1/2 qt saucepan on low heat, blend the 2 cups of juices with the Au Jus mix, stirring to dissolve well.
8. To thicken, use water thickened with flour.
9. Slowly add thickened water to Au Jus mixture to desired thickness.
10. Cook Au Jus mixture on medium low, continually stirring to thickened.
11. Simmer 4-5 minutes.
12. Nice to serve with lamb and mashed potatoes.

Servings: 5-6