GREEK BONELESS LEG OF LAMB (SLOW COOKER)
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
Categories Meat and Poultry/Entree
Time 6h20m
Number Of Ingredients 14
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
GREEK SLOW ROASTED LEG OF LAMB
In my books, there are only 2 ways to roast a leg of lamb - with a hint of pink so it's juicy (30 minutes per kg/2lb) or cooked loooooong and slow until tender. Anything in between = dry, tough meat. This recipe is the Greek way of roasting lamb - slow roasted until tender, braised in a lemon garlic thyme broth that reduces down to a sauce. The sauce is completely different to the thick gravy you are probably used to. This sauce is not thickened with flour, it is lemony, herby and garlicky so it cuts through the richness of the lamb. This is easier and far more foolproof than traditional roast leg of lamb because you don't need to worry about overcooking it.
Provided by Nagi | RecipeTin Eats
Time 7h10m
Number Of Ingredients 14
Steps:
- Preheat oven to 240°C/465°F (220°C fan). (Note 2)
- Use a small knife to make around 25 incisions all over the lamb, with most on the top.
- Cut around 6 cloves into slivers and stuff them into the incisions.
- Sprinkle the lamb generously all over with salt, pepper, paprika and garlic powder. Drizzle with olive oil and rub all over the lamb.
- Place the lamb in a roasting pan and roast for 30 minutes or until it has a nice brown crust.
- Remove from the oven. Turn the oven down to 180°C/350°F (160°C fan).
- Turn the lamb upside down. Pour / place all the remaining ingredients in the pan around the lamb (including remaining garlic cloves). Fill the roasting pan with hot water so it comes up about 1/4 - 1/3 of the way up the height of the lamb.
- Cover with lid or with baking/parchment paper then 2 layers of foil. Bake for 3.5 hours. (Note 3) Top up water if it dries out (e.g. Might happen if your lid is loose)
- Remove the roast from the oven and remove the lid/foil. Turn the lamb over so it is the right side up.
- Cover again and roast for a further 2 1/2 hours, or until you can pull meat apart with forks.
- Remove cover and roast for a further 20 - 30 minutes (to brown). (Note 3)
- Remove from the oven and transfer lamb to serving platter. Cover loosely with foil and rest for 30 - 40 minutes.
- Strain liquid into a clear jug. The fat will rise to the top. Scoop/pour most of it off - I get 3/4 - 1 cup. There should be 2 - 3 cups of Sauce left. Adjust salt, pepper and lemon to taste.
- Serve lamb with the Sauce on the side and Truly Crunchy Roast Potatoes (heat oil while lamb is in the oven, then cook potatoes when the lamb is resting).
LEG OF LAMB-BONELESS-GREEK STYLE
Make and share this Leg of Lamb-Boneless-Greek Style recipe from Food.com.
Provided by Diana Adcock
Categories Lamb/Sheep
Time 3h55m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl combine the 1/2 cup lemon juice, olive oil, oregano, garlic, salt and pepper.
- Whisk well.
- Place lamb in a shallow baking dish and cover with marinade, turning to coat.
- Marinate for 3 hours or overnight, turning a few times.
- Preheat oven to 450 degrees.
- Remove lamb and place on a roasting rack over a baking dish.
- Cook for 15 minutes, reduce heat to 350 degrees and continue cooking for another 40 minutes.
- Test for desired doneness.
- Remove lamb from oven, sprinkle reserved lemon juice over cooked meat, wrap in foil and let stand for 10 to 15 minutes.
Nutrition Facts : Calories 1043.7, Fat 82.7, SaturatedFat 30.6, Cholesterol 260.8, Sodium 1376, Carbohydrate 4, Fiber 0.6, Sugar 0.7, Protein 68.2
SLOW-COOKED GREEK LAMB
Take your time making this easy one-pot lamb dish for an informal centrepiece meal. You can slow-cook it two days ahead and serve it with Greek meze dishes
Provided by John Torode
Categories Main course
Time 6h15m
Number Of Ingredients 10
Steps:
- Heat oven to 160C/140C fan/gas 3 and sit a shelf as low as possible. Pierce the lamb all over with a small knife, then fill each slit with a garlic clove and half an anchovy fillet. Rub all over with the oil, then season.
- Heat a flameproof casserole dish and sear the lamb all over until well browned. Take off the heat, remove the lamb from the dish and tip in the tomatoes, carrots, sage and rosemary. Sit the lamb on top and scatter over the thyme.
- Cover the dish, slip it onto the bottom shelf of the oven and cook for 4-5 hrs until pull-apart tender. Carefully lift the lamb from the dish, discard the herbs and roughly squash the tomatoes into the juices. Sit the lamb back in the dish and serve in big shredded chunks with tzatziki, chickpea salad and flatbreads for mopping up the juices.
Nutrition Facts : Calories 657 calories, Fat 47 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 48 grams protein, Sodium 1.1 milligram of sodium
SLOW COOKER LEG OF LAMB
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
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
SLOW-COOKED GREEK LAMB
Steps:
- Preheat an oven to 425 degrees F.
- Set the lamb leg in a large roasting pan, and season it well with sea salt and black pepper. Sprinkle the meat with the oregano and pour the lemon juice and wine over top. Drizzle the lamb with the olive oil and roast until the exterior is browned, about 20 minutes.
- Add the water to the bottom of the pan and cover the lamb loosely with foil. Reduce the oven temperature to 315 degrees F, and roast the lamb for another 1 1/2 hours.
- At this point, arrange the potato chunks and lemon quarters around the lamb and return the pan to the oven for another 2 hours, turning the potatoes at least once and basting the lamb with the pan juices. The lamb should be very tender. Remove the meat from the pan and set it aside to rest before slicing.
- Increase the oven's heat to 425 degrees F.
- Add the olives to the potatoes and return the pan to the oven until the potatoes are golden, about 20 minutes. Serve the vegetables with the lamb and with some pan juices spooned over the top.
More about "greek boneless leg of lamb slow cooker food"
SLOW COOKED LEG OF LAMB (WITH POTATOES - REAL GREEK …
From realgreekrecipes.com
4.4/5 (8)Category Main CourseCuisine GreekCalories 665 per serving
- Place the leg of lamb in a large baking pan. Using a meat knife make 6-7 incisions to the leg of lamb here and there. Fill the incisions with kosher salt, ground pepper, and the 4 out of 6 cloves of garlic cut in half. Use the 4 out of 6 rosemary sprigs and press them inside the incisions. Toss the remaining rosemary in the pan, as well as the 2 remaining garlic cloves, cut into pieces.
- Pour the wine in the pan along with enough water to cover the bottom of the pan by ¼-inch (about 1 cm) in height.
SLOW COOKED LEG OF LAMB – A CLASSIC GREEK RECIPE
From compassandfork.com
SLOW COOKER BONELESS LEG OF LAMB - COOKING LSL
From cookinglsl.com
GREEK ROAST LEG OF LAMB - DIMITRAS DISHES
From dimitrasdishes.com
SLOW-ROASTED LEG OF LAMB (THE GREEK WAY)
From kalofagas.ca
HOW TO MAKE GREEK LAMB KLEFTIKO - MY GREEK DISH
From mygreekdish.com
GREEK-INSPIRED SLOW-ROASTED LEG OF LAMB - THE PALEO …
From thepaleomom.com
GREEK-STYLE LEG OF LAMB RECIPE - FOOD & WINE
From foodandwine.com
LEG OF LAMB: SLOW COOKER GREEK BONELESS LEG OF LAMB | RECIPE …
From recipecloudapp.com
GREEK SLOW ROASTED LEG OF LAMB IN PARCEL- KLEFTIKO
From thegreekfoodie.com
SLOW ROASTED GREEK LAMB LEG AND POTATOES - JUST A LITTLE BIT OF …
From justalittlebitofbacon.com
SLOW-COOKER GREEK BONELESS LEG OF LAMB - KETO, LOW-CARB
From feednflow.com
GREEK-STYLE SLOW-GRILLED LEG OF LAMB RECIPE | MYRECIPES
From myrecipes.com
GREEK STYLE BONELESS LEG OF LAMB RECIPE - FOOD NEWS
From foodnewsnews.com
GREEK LAMB KLEFTIKO - SUPERGOLDEN BAKES
From supergoldenbakes.com
SERIOUSLY DELICIOUS SLOW ROASTED GREEK SHOULDER OF LAMB
From recipewinners.com
LAMB LEG CROCK POT RECIPE - THERESCIPES.INFO
From therecipes.info
SLOW ROASTED GREEK LAMB - SIMPLY DELICIOUS
From simply-delicious-food.com
GREEK BONELESS LEG OF LAMB SLOW COOKER - THERESCIPES.INFO
From therecipes.info
EASY SLOW COOKED GREEK LAMB (LAMB KLEFTIKO) - SCRUMMY LANE
From scrummylane.com
SLOW COOKER LEG OF LAMB WITH POTATOES - THE HAPPIER HOMEMAKER
From thehappierhomemaker.com
SLOW COOKER BONELESS LAMB - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
LEG OF LAMB SLOW COOKED WITH RED WINE RECIPES - YUMMLY
From yummly.com
THE PERFECT “KLEFTIKO” ! SLOW COOKED LAMB GREEK STYLE!
From thegreekfood.com
GREEK BONELESS LEG OF LAMB (SLOW COOKER OR BRAISED) | LAMB LEG …
From pinterest.ca
SLOW ROASTED BONELESS LEG OF LAMB - DISH 'N' THE KITCHEN
From dishnthekitchen.com
10 BEST GREEK LAMB CROCK POT RECIPES - YUMMLY
From yummly.com
SLOW COOKER BONELESS ROLLED LAMB SHOULDER - YUMMY LUMMY
From yummylummy.com
GREEK BONELESS LEG OF LAMB : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
GREEK BONELESS LEG OF LAMB [VIDEO] | LAMB RECIPES, LAMB ROAST …
From pinterest.ca
THE BEST GREEK-STYLE SLOW ROASTED LEG OF LAMB - FAMILY SAVVY
From familysavvy.com
SLOW ROASTED LEG OF LAMB - PINTEREST
From pinterest.com
LEG OF LAMB FOR THE SLOW COOKER / CROCK POT RECIPE - FOOD.COM
From food.com
PERFECT ROASTED LEG OF LAMB - THE MEDITERRANEAN DISH
From themediterraneandish.com
SLOW COOKER LAMB LEG RECIPE | COLES
From coles.com.au
GREEK BONELESS LEG OF LAMB (SLOW COOKER OR BRAISED) - FOOD NEWS
From foodnewsnews.com
ROASTED BONELESS LEG OF LAMB WITH MINT PESTO - SOBEYS INC.
From pinterest.ca
SLOW COOKER BONELESS LEG OF LAMB - BAKE IT WITH LOVE
From bakeitwithlove.com
GREEK BONELESS LEG OF LAMB (SLOW COOKER) | PUNCHFORK
From punchfork.com
GREEK BONELESS LEG OF LAMB SLOW COOKER : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love