Slow Cooked Crock Pot Roman Lamb Recipes

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LEG OF LAMB FOR THE SLOW COOKER / CROCK POT



Leg of Lamb for the Slow Cooker / Crock Pot image

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

1 (2 1/2 kg) leg of lamb
5 garlic cloves, sliced
2 tablespoons olive oil, enough to rub leg of lamb
2 tablespoons fresh rosemary, off stem and chopped or 2 tablespoons dried rosemary
salt and pepper, to taste
4 cups vegetable stock, liquid (salt reduced)
1/4 cup reduced sodium soy sauce

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 MOROCCAN LAMB STEW



Slow cooker Moroccan lamb stew image

Warm up with our easy slow cooker lamb stew, with aromatic spices and bags of flavour. This simple, crowd-pleasing dish takes just 10 minutes to prep

Provided by Cassie Best

Categories     Dinner, Main course

Time 9h10m

Number Of Ingredients 17

2 tbsp olive oil or rapeseed oil
1kg diced lamb shoulder
2 onions, halved and sliced
5 garlic cloves, crushed
thumb-sized piece ginger, peeled and grated or finely chopped
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp ground cinnamon
pinch saffron (or turmeric, to add colour)
½ large or 1 small preserved lemon, skin only, finely chopped
1 tbsp tomato purée
600ml hot beef stock or lamb stock
1 tbsp honey
1 lemon, zested, plus a squeeze of juice
80g pitted Kalamata olives
handful chopped mint, coriander or parsley (or a combination)
couscous or rice, to serve

Steps:

  • Set the slow cooker to low. Heat 1 tbsp oil in a pan and brown the lamb in batches, transferring to the slow cooker as you go. Add the remaining oil and the onions to the pan and cook for 8-10 mins until softened. Tip in the garlic and ginger and stir for 1-2 mins, then add the spices, preserved lemon and tomato purée. Warm through, then tip into the slow cooker. Swirl some water around the pan, then pour into the slow cooker along with the stock. Season, cover and cook for 6-8 hrs.
  • Once the meat is really tender, turn the heat up to high. Add the honey, lemon and olives and cook for 20-30 mins. Top with the herbs and serve with couscous or rice.

Nutrition Facts : Calories 488 calories, Fat 35 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 1 milligram of sodium

SLOW COOKER ROASTED LEG OF LAMB



Slow Cooker Roasted Leg of Lamb image

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

1 (3 pound) bone-in leg of lamb, or more to taste
½ cup red wine
1 lemon, juiced
2 tablespoons raw honey
2 tablespoons Dijon mustard
3 cloves garlic, minced
1 tablespoon apple cider vinegar
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 teaspoon sea salt
½ teaspoon fresh cracked pepper

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

LAMB IN THE SLOW COOKER



Lamb in the Slow Cooker image

We adore Australian or New Zealand lamb, which has more flavor than the blander US lamb. So I was happy to have been given this simple recipe using a Crock-Pot®. Great served with mashed potatoes.

Provided by Carol Foster

Categories     Meat and Poultry Recipes     Lamb

Time 8h55m

Yield 16

Number Of Ingredients 9

1 tablespoon extra-virgin olive oil
1 (4 pound) leg of lamb
1 large sweet onion, sliced
5 cups water
½ cup soy sauce
2 cloves garlic, minced
1 (1 ounce) package dry onion soup mix
2 tablespoons butter
2 tablespoons all-purpose flour

Steps:

  • Heat oil in a large skillet over medium-high heat. Add lamb and cook until outside is browned, about 5 minutes per side. Remove to a plate and add onion to the oil in the skillet. Saute until lightly browned, about 5 minutes.
  • Place onion in the bottom of a slow cooker pot and place the lamb roast on top. Mix water, soy sauce, garlic, and onion soup mix together and pour over the roast. Cook on Low for 8 to 10 hours.
  • Remove roast, cover lightly with foil, and let rest for 20 minutes before carving. Mix butter and flour into a paste. Add small pieces of this paste to the hot cooking liquid, mixing well to incorporate. Cook until sauce reaches desired thickness, 5 to 6 minutes.
  • Slice roast thinly and serve with gravy.

Nutrition Facts : Calories 135.6 calories, Carbohydrate 4.4 g, Cholesterol 48 mg, Fat 6.4 g, Fiber 0.5 g, Protein 14.5 g, SaturatedFat 2.7 g, Sodium 654.6 mg, Sugar 1.1 g

SLOW COOKED CROCK POT ROMAN LAMB



Slow Cooked Crock Pot Roman Lamb image

An original & very old recipe from Italian friends in Northern Italy - this recipe has been handed down through the ages & is an absolute show stopper for large family gatherings! After the initial browning of the meat, it cooks beautifully in a slow cooker or crock pot, slowly fragrancing the kitchen with a mouthwatering aroma! I have given the quantities that were originally given to me - that is LARGE, up to 14 hungry people! The recipe can be halved for a smaller gathering however. The legs of lamb I used were about 2 kilos each, that's about 4 1/2 lbs.If you are unsure about boning a leg of lamb yourself, ask your butcher to do it for you OR use ready boned & diced mixed lamb meat. Roman lamb is best served with plain steamed potatoes to mop all those yummy juices up with & some fresh green beans. It is also BRILLIANT as a pie filling afterwards - that's if you have any left!

Provided by French Tart

Categories     Stew

Time 9h

Yield 10-14 serving(s)

Number Of Ingredients 12

2 leg of lamb
4 -6 ounces butter
4 -6 tablespoons olive oil
1 whole bulb of garlic, peeled
1 (5 ounce) can anchovies
1 bunch fresh rosemary
salt
fresh ground black pepper
3 -4 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
1 cup water
6 lambs kidneys, soaked in milk

Steps:

  • Bone and dice the legs of lamb into apple size chunks.
  • Drain & chop the lamb's kidneys if using into small dice.
  • Heat up small quantities of olive oil and butter together & brown the lamb pieces over a very high heat until nutty brown and completely sealed. DO NOT overcrowd the pan - take your time!
  • Place the lamb into a crock pot as you brown them.
  • If using the kidneys, brown them quickly over a high heat too & add to the lamb.
  • In a food mixer, mix together the following: anchovies, rosemary leaves - not the branches, the peeled cloves garlic, salt & pepper, balsamic & red wine vinegars & cup of water. Blitz until thoroughly blended & smooth.
  • Add the food mixer blend to the lamb & kidneys in the crockpot. Stir well.
  • Don't worry if the mixture looks too thick - we still have all the lamb juices to cook into it all!
  • Cook on automatic for up to maximum time - 8-12 hours OR on high for 4 hours & then low for up to 6 hours. The meat will be meltingly tender & have made a thinner sauce/gravy.
  • This can be kept warm for up to 2 hours too - and it freezes beautifully!
  • Serve with fresh rosemary garnish and with simple fresh vegetables such as greens & steamed or mashed potatoes.
  • Can also be eaten Summer style with fresh crusty bread or pasta and salad.

Nutrition Facts : Calories 168, Fat 16, SaturatedFat 6.9, Cholesterol 36.5, Sodium 607.5, Carbohydrate 1.8, Fiber 0.1, Sugar 0.8, Protein 4.4

SLOW-COOKED LAMB CHOPS



Slow-Cooked Lamb Chops image

Chops are without a doubt the cut of lamb we like best. I usually simmer them on low for hours in a slow cooker. The aroma is irresistible, and they come out so tender they practically melt in your mouth! -Sandy McKenzie, Braham, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 4h10m

Yield 4 servings.

Number Of Ingredients 8

1 medium onion, sliced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
8 lamb loin chops (about 1-3/4 pounds)
2 garlic cloves, minced

Steps:

  • Place onion in a 3-qt. slow cooker. Combine the oregano, thyme, garlic powder, salt and pepper; rub over the lamb chops. Place chops over onion. Top with garlic. Cover and cook on low for 4-6 hours or until the meat is tender.

Nutrition Facts : Calories 201 calories, Fat 8g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 219mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.

SLOW COOKER LEG OF LAMB



Slow cooker leg of lamb image

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

2 tbsp olive oil
1.3kg boneless leg of lamb , tied
30g unsalted butter
2 tbsp plain flour
300ml lamb stock
200ml red wine
2 red onions , cut into wedges
2 garlic cloves , sliced
5 sprigs of thyme
5 sprigs of rosemary
mashed potatoes and steamed veg, to serve

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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