SLOW COOKER LEG OF LAMB RECIPE | ALLRECIPES
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 Lamb Leg
Total Time 6 hours 15 minutes
Prep Time 15 minutes
Cook Time 6 hours 0 minutes
Yield 8 servings
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, CarbohydrateContent 2.8 g, CholesterolContent 68.5 mg, FatContent 12.6 g, FiberContent 1 g, ProteinContent 19.9 g, SaturatedFatContent 4.7 g, SodiumContent 300 mg, SugarContent 0.2 g
SLOW COOKED LEG OF LAMB RECIPE | BBC GOOD FOOD
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
Total Time 7 hours 45 minutes
Prep Time 15 minutes
Cook Time 7 hours 30 minutes
Yield 6
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, FatContent 41 grams fat, SaturatedFatContent 20 grams saturated fat, CarbohydrateContent 14 grams carbohydrates, FiberContent 3 grams fiber, ProteinContent 73 grams protein, SodiumContent 1 milligram of sodium
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SLOW COOKER LEG OF LAMB RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 8 hours 15 minutes
Category Dinner, Main course, Supper
Calories 574 calories per serving
- 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.
SLOW ROAST LEG OF LAMB RECIPE | ALLRECIPES
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Reviews 2.2
Total Time 7 hours 25 minutes
Category Meat and Poultry, Lamb, Leg
Calories 474.3 calories per serving
- While lamb is resting, pour cooking juices from the first roasting pan into a saucepan. Bring to a boil and simmer until reduced into a gravy, about 5 minutes. Season with salt and pepper.
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SLOW COOKER LEG OF LAMB - GOOD HOUSEKEEPING
From goodhousekeeping.com
Total Time 8 hours 5 minutes
Category dinner party, dinner, meat
Cuisine Comfort Food
Calories 356 calories per serving
Make small incisions all over the lamb, and press a slice of garlic and a small sprig of rosemary into the cuts. Season the lamb well all over. Place the lamb in the slow cooker pot. Pour in the wine and stock. Cook on low for 8hrs until tender. Halfway through the cooking time, quickly open the pot, turn the lamb joint over and cover quickly with the lid again (don’t leave the pot uncovered for longer than necessary, as the meat will take longer to cook).
SLOW-ROASTED LEG OF LAMB | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 255 minutes
Calories 846 calories per serving
Preheat the oven to 160°C/fan 140°C/gas mark 3. Rub the oil over the meat and make incisions in the lamb with a sharp knife. Divide the rosemary leaves and a quarter of the sliced garlic between the holes and push in firmly.
Put the lamb in a large roasting tin and tip in the remaining garlic and the red onions, butternut squash, carrots, celery and leeks. Make up 200ml stock using the stock cube and pour into the tin. Add the tomatoes, then stir the vegetables until coated. Cover the tin tightly with foil. Roast for 4 hours until the lamb is falling off the bone, the vegetables are tender and the sauce is thick.
Remove the lamb from the tin and rest, covered with foil, for about 10 minutes. Slice and serve with the vegetables and sauce.
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