LEG OF LAMB FOR THE SLOW COOKER / CROCK POT
Lamb is consumed quite a bit in Australia. I cooked this leg of lamb in the slow cooker today for Little Miss (DD) and Hubby (DD). I don't eat red meat, but I don't deprive my family if they want to eat it. You may not want to season the lamb with salt, as this recipe has the liquid stock & soy which both have high salt contents, but it's up to your taste bugs. You could also push some rosemary into the incisions with the garlic or sprinkle some around the lamb once its in the Slow Cooker / Crock Pot. Hubby said the meat fell away from the bone. Enjoy
Provided by Chef floWer
Categories Lamb/Sheep
Time 10h2m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Make small incisions in leg of lamb and insert the slices of garlic in each incision.
- Rub olive oil, rosemary around the lamb and season with salt and pepper.
- In large non-stick pan, brown leg of lamb.
- While the lamb is browning, you can prepare the slow cooker/crock pot. Pour the stock and soy sauce into the slow cooker/crock pot. When the lamb is finishing browning add it to the slow cooker/crock pot.
- Cover and cook for 8-10 hours on low setting.
- Remove from slow cooker/crock pot and let rest 15 to 20 minutes before slicing.
SLOW COOKER ROASTED LEG OF LAMB
Leg of lamb coated in mustard and herbs. Put it in the slow cooker and leave it alone for a few hours. Super easy and fabulous every time!
Provided by METG
Categories Meat and Poultry Recipes Lamb Leg
Time 7h25m
Yield 6
Number Of Ingredients 11
Steps:
- Bring leg of lamb to room temperature, about 2 hours.
- Pour wine into a slow cooker. Mix lemon juice, honey, mustard, garlic, vinegar, rosemary, thyme, sea salt, and pepper together in a bowl until a thick paste forms. Massage paste into the lamb using your hands; gently place into the slow cooker.
- Cook on Low, without removing the cover, for 5 hours. An instant-read thermometer inserted near the bone should read 145 degrees F (65 degrees C). Let lamb rest for 15 to 20 minutes.
Nutrition Facts : Calories 284.9 calories, Carbohydrate 10.5 g, Cholesterol 100.3 mg, Fat 14 g, Fiber 1.3 g, Protein 25.6 g, SaturatedFat 6.8 g, Sodium 464.5 mg, Sugar 5.9 g
CROCK POT LEG OF LAMB
I love the flavour combination of lemon, garlic and herbs with lamb and this recipe fulfills my taste buds' expectations! This is not meant to be a roast, but is meant to be fall apart soft - almost like a Mediterranean flavoured "pulled lamb".
Provided by Bokenpop aka Mad
Categories Lamb/Sheep
Time 6h10m
Yield 4-8 serving(s)
Number Of Ingredients 9
Steps:
- Using the crock pot's ceramic dish, mix together oil, lemon juice, garlic, oregano and nutmeg.
- Immerse leg of lamb into the mixture and cook on high for 6- 8 hours until falling apart.
- Just before removing meat from crock pot, mix together mint, sugar and vinegar in dish and microwave for 30 seconds until vinegar is hot enough to melt sugar.
- Remove meat to serving platter and pull apart with forks until you have chunky shreds of meat.
- Drizzle over mint vinegar and serve piping hot.
Nutrition Facts : Calories 939.9, Fat 67.4, SaturatedFat 25.1, Cholesterol 265.9, Sodium 229.1, Carbohydrate 4.9, Fiber 0.5, Sugar 2.1, Protein 74.2
SLOW COOKER LEG OF LAMB
Fall-of-the-bone, flavorful lamb that is easy to throw in the slow cooker in the morning and have a delicious meal ready by dinner time!
Provided by Kristin88
Categories Meat and Poultry Recipes Lamb Leg
Time 6h15m
Yield 8
Number Of Ingredients 11
Steps:
- Grate lemon zest into a mortar; add rosemary, garlic, thyme, parsley, olive oil, sea salt, black pepper, and onion powder. Grind into a paste using a pestle.
- Pat lamb dry and rub herb mixture all over the lamb. Place lamb into a 3-quart slow cooker and squeeze juice of the lemon over lamb. Add broth and cover.
- Cook on Low for 6 to 8 hours.
Nutrition Facts : Calories 204.6 calories, Carbohydrate 2.8 g, Cholesterol 68.5 mg, Fat 12.6 g, Fiber 1 g, Protein 19.9 g, SaturatedFat 4.7 g, Sodium 300 mg, Sugar 0.2 g
SLOW COOKED LEG OF LAMB
Slow cooked, melt-in-the-mouth meat that needs seven hours in the oven but little more than seven minutes work from the cook
Provided by Orlando Murrin
Categories Dinner, Main course
Time 7h45m
Number Of Ingredients 8
Steps:
- Heat oven to 120C/fan 100C/gas ½. Put your largest lidded casserole on the hob and brown the seasoned leg of lamb on all sides - do this very thoroughly until it is a good dark brown as it will not brown during the cooking. (If you don't do it now, it will end up beige.) If the lamb sticks, add a drizzle of oil - legs of lamb differ. Allow 10 mins on a high heat and put on the cooker fan to remove the smoke. Pour away any fat that has collected in the bottom of the pan.
- Throw in the vegetables, followed by the wine and stock. Season and bring to the boil, then clap on the lid and put in the oven. Bake for 7 hrs, turning twice. After 5 hrs the meat will be cooked and offer no resistance to the knife.
- There is no need to rest the meat when cooked in this way, but to finish the sauce, transfer the meat and vegetables to a serving dish. Strain the sauce into a jug and pour or blot away the fat with kitchen paper. Pour the sauce into a pan then boil the liquid hard to reduce by a quarter, by which time it will be rich and flavoursome. Adjust seasoning, add the Armagnac if you wish, and serve alongside the lamb, which should be served with a spoon, a la cuillère as the French call it.
Nutrition Facts : Calories 743 calories, Fat 41 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 14 grams carbohydrates, Fiber 3 grams fiber, Protein 73 grams protein, Sodium 1 milligram of sodium
SLOW-COOKED GREEK LAMB
Steps:
- Preheat an oven to 425 degrees F.
- Set the lamb leg in a large roasting pan, and season it well with sea salt and black pepper. Sprinkle the meat with the oregano and pour the lemon juice and wine over top. Drizzle the lamb with the olive oil and roast until the exterior is browned, about 20 minutes.
- Add the water to the bottom of the pan and cover the lamb loosely with foil. Reduce the oven temperature to 315 degrees F, and roast the lamb for another 1 1/2 hours.
- At this point, arrange the potato chunks and lemon quarters around the lamb and return the pan to the oven for another 2 hours, turning the potatoes at least once and basting the lamb with the pan juices. The lamb should be very tender. Remove the meat from the pan and set it aside to rest before slicing.
- Increase the oven's heat to 425 degrees F.
- Add the olives to the potatoes and return the pan to the oven until the potatoes are golden, about 20 minutes. Serve the vegetables with the lamb and with some pan juices spooned over the top.
SLOW COOKER LEG OF LAMB
Cook a leg of lamb in the slow cooker and be rewarded with tender meat that melts in the mouth. Enjoy with mashed potatoes and steamed veg
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 8h15m
Number Of Ingredients 11
Steps:
- Heat the oil in a large non-stick frying pan. Add the lamb and brown on each side for 4-5 mins. Set the slow cooker to low. Melt the butter in a saucepan until foaming, then stir through the flour. Whisk in the stock gradually until incorporated, add the wine and bring to the boil. Set aside.
- Put the onion, garlic, thyme and rosemary into your slow cooker and sit the lamb on top. Pour over the lamb gravy. Put the lid on and cook for 8 hrs or until soft and tender.
- Remove the lamb and set, covered, on a plate. Strain the liquid into a pan and simmer until slightly thickened. Serve the lamb thickly sliced or shredded (it'll be quite soft) with mashed potatoes, green veg and the gravy.
Nutrition Facts : Calories 574 calories, Fat 37 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 43 grams protein, Sodium 0.3 milligram of sodium
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