Zinfandelbraisedlegoflambslowcooker Recipes

GREEK BONELESS LEG OF LAMB (SLOW COOKER)

Greek Boneless Leg of Lamb (Slow Cooker) image

Flavorful, fall-apart tender boneless leg of lamb, seasoned Greek-style with loads of garlic, rosemary, oregano. Let your slow cooker do all the magic as this lamb leg cooks along with pearl onions in a special wine broth. See notes if you need braising instructions instead. And be sure to check out all the suggestions for what to serve along.

Provided by The Mediterranean Dish

Time 6h20m

Number Of Ingredients 14

Ingredients

3 lb/ 1.360 kg Bone less leg of lamb, fat trimmed
Kosher salt
Black pepper
Early Harvest Greek extra virgin olive oil
12 garlic cloves (6 thinly sliced and 6 minced)
2 tsp / 2.3 g dry rosemary
2 tsp fresh thyme (from 4 or 5 springs)
1 tsp dry oregano
3/4 tsp sweet paprika
Juice of 1 lemon
1 lb pearl onions, peeled (or shallots, if you prefer)
1 cup dry red wine
1/2 cup low-sodium broth (beef or chicken broth is fine)
Parsley for garnish

Steps:

Pat lamb dry and season generously with kosher salt and black pepper on all sides (if you have the time, set it aside at room temperature for up to 1 hour, otherwise continue on)
Coat the bottom of a large skillet (I used my cast iron skillet) with a little bit of extra virgin olive oil. Heat skillet over medium heat until oil is shimmering but not smoking. Add the lamb and brown well on all sides (increase heat to medium-high if needed); about 7 minutes. Remove from heat and let cool enough to handle.
Cut a few slits into the lamb on both sides and insert a slice of garlic in each of the slits.
Now make a wet garlic spice rub for the lamb. In a small bowl, combine the minced garlic, rosemary, thyme, oregano, and paprika. Add lemon juice and 3 tbsp extra virgin olive oil. Coat lamb on all sides with the garlic spice rub.
Add pearl onions (or shallots) to the bottom of a large slow cooker (crock pot). Add wine and broth, then add the spiced lamb on top.
Cover slow cooker and set on high for 3 to 4 hours or on low for 5 to 6 hours until lamb is fork-tender and you can easily pull it apart.
Transfer to a serving platter adding the cooking juice on top or to the side to serve along. (See sides to serve along in the notes)

Nutrition Facts : Calories 179 calories, Sugar 4.4 g, Sodium 217.2 mg, Fat 12.9 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 13.2 g, Fiber 2.1 g, Protein 5.1 g, Cholesterol 8.7 mg

SLOW COOKER LEG OF LAMB

Slow Cooker Leg of Lamb image

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

Ingredients

1 small lemon
2 tablespoons chopped fresh rosemary
5 cloves garlic, minced
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
1 tablespoon olive oil
1 teaspoon sea salt
1 teaspoon ground black pepper
¼ teaspoon onion powder
1 (3 pound) leg of lamb
½ cup vegetable broth

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