Brown Rice Risotto With Lamb

Ingredients

• 1 (2 1/2 lb)  boneless lamb shoulder, roast
• nonstick cooking spray
• 2 1/2 cups spicy vegetable juice
• 1 cup brown rice
• 1 teaspoon curry powder
• 1/4 teaspoon salt
• 2 medium carrots, chopped
• 3/4 cup chopped green pepper

Directions

1. 1

   Trim fat from meat.

2. 2

   If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker.

3. 3

   Coat an unheated large nonstick skillet with nonstick cooking spray.

4. 4

   Preheat skillet over medium heat and cook meat in hot skillet until browned, turning to brown evenly.

5. 5

   Drain off fat.

6. 6

   In the slow cooker, combine vegetable juice, uncooked brown rice, curry powder, and salt.

7. 7

   Top with carrots and place meat on carrots.

8. 8

   Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours.

9. 9

   Add the sweet pepper to slow cooker. Cover and let stand for 5 to 10 minutes or until sweet pepper is tender.