Slow Cooked Lamb With Prunes And Dried Apricots Recipes

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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

CROCK POT MOROCCAN LAMB CHOPS AND PRUNES



Crock Pot Moroccan Lamb Chops and Prunes image

This is from Lou Seibert Pappas' cookbook, Extra-Special Crockery Pot Recipes, "Time saving meals for the gourmet appetite", I have to add that tagline since this recipe fits and does not disappoint! This is delicious. Cooking the lamb chops in spare liquid on low is as close to braising in a crockpot as I've seen. Pappas says of this recipe, "Fresh cilantro and ginger root are essential to the authenticity of this aromatic North African entree." I served it with a wonderful Silver Palate recipe #321104.

Provided by mersaydees

Categories     Lamb/Sheep

Time 6h30m

Yield 4 serving(s)

Number Of Ingredients 14

1 medium onion, finely chopped
1 tablespoon olive oil
4 shoulder lamb chops
salt
pepper
1 1/2 teaspoons gingerroot, freshly shaved
1/2 teaspoon ground cumin (I used 1 teaspoon because I love cumin!)
2 garlic cloves, minced
1 cinnamon stick
1 tablespoon cilantro, chopped
1 cup prune, pitted
2 tablespoons honey
1 1/2 tablespoons lime juice
2 tablespoons sesame seeds, toasted

Steps:

  • In large frying pan, saute onion in olive oil until limp. Push to sides of pan.
  • In same pan, brown chops well on both sides. Season with salt and pepper.
  • Add ginger, cumin, garlic and cinnamon. Saute 1 minute. Transfer to crock pot.
  • Deglaze pan with 2 tablespoons water (i.e., on high heat, add 2 tablespoons water and stir until most of the flavor-packed brown bits are dislodged). Add to pot.
  • Scatter cilantro and prunes over lamb chops. Cover.
  • Cook on low (200 degrees F) for 6 hours.
  • Stir in honey and lime juice. Heat to serving temperature.
  • Sprinkle with sesame seeds.

Nutrition Facts : Calories 208.2, Fat 5.9, SaturatedFat 0.8, Sodium 4, Carbohydrate 41.3, Fiber 4.2, Sugar 26.5, Protein 2.3

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