Succulent Leg Of Lamb For The Slow Cooker Crock Pot Recipes

SLOW COOKER ROASTED LEG OF LAMB

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.

LEG OF LAMB FOR THE SLOW COOKER / CROCK POT

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 COOKED CROCK POT ROMAN LAMB

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.

SLOW COOKER LEG OF LAMB

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.