SLOW COOKED LEG OF LAMB RECIPE RECIPES

SLOW COOKER LEG OF LAMB RECIPE | ALLRECIPES

Slow Cooker Leg of Lamb Recipe | Allrecipes 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 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

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, 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 leg of lamb recipe | BBC Good Food image

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

Ingredients

1 large leg of lamb, about 3kg/6lb 8oz
4 onions, sliced
8 garlic cloves, peeled, but left whole
4 carrots, leave whole if small or quarter lengthways
300ml white wine
300ml stock, use what you have
2 tbsp Armagnac or Madeira, optional, to finish
thyme sprigs, to finish

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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