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
ROSEMARY AND GARLIC ROAST LEG OF LAMB
Provided by Food Network
Categories main-dish
Time 2h5m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Using your hands, rub the lamb all over with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with the salt and pepper and place the lamb in a roasting pan. Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 350 degrees F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145 degrees F to 150 degrees F (be careful that the thermometer does not touch the bone.) Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.
- Position the roasting pan over your stove burners. Add mixed herbs and onions to pan, and stir to combine with pan drippings. Add chicken stock and wine to deglaze the pan, scraping the bottom with a wooden spoon to release any fond. Reduce over high heat until sauce consistency. Strain before serving, if desired. Slice lamb and serve with sauce drizzled over the top.
LEG OF LAMB IN THE SLOW COOKER WITH GARLIC AND ROSEMARY RECIPE - (4.5/5)
Provided by á-470
Number Of Ingredients 7
Steps:
- Rub the oil all over the lamb and either brown it in a hot pan or throw it on the grill to get some colour. Meanwhile, toss all the potatoes and about half the garlic cloves into the bottom of your slow cooker. Put the lamb on top of the potatoes, squish a few more cloves of garlic and rub it over the surface, then sprinkle with salt. Toss in a few sprigs of rosemary and pour some wine in around the potatoes, cover (if the bone sticks out, cover the lid with foil to seal in the heat) and cook on low for 6-8 hours. Carve the lamb and serve with the potatoes, finished with a squeeze of lemon, if you like. Serves 6-10.
SLOW COOKER ROASTED LEG OF LAMB
Leg of lamb coated in mustard and herbs. Put it in the slow cooker and leave it alone for a few hours. Super easy and fabulous every time!
Provided by METG
Categories Meat and Poultry Recipes Lamb Leg
Time 7h25m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 284.9 calories, Carbohydrate 10.5 g, Cholesterol 100.3 mg, Fat 14 g, Fiber 1.3 g, Protein 25.6 g, SaturatedFat 6.8 g, Sodium 464.5 mg, Sugar 5.9 g
LEG OF LAMB IN THE SLOW COOKER (WITH GARLIC AND ROSEMARY)
This is high reward for minimum effort food-people will think you're a fabulous cook when you really didn't do much. To make a really earth-shattering meal - when you want to win friends and influence people - serve it with garlicky tzatziki and homemade naan. Fortunately, a slow cooker solves the dilemma. The long, low cooking time breaks down the tough connective tissues in a leg of lamb, making it fall-off-the-bone tender, without turning it to mush.
Provided by Timothy H.
Categories Lamb/Sheep
Time 6h30m
Yield 6-10 serving(s)
Number Of Ingredients 7
Steps:
- Rub the oil all over the lamb and either brown it in a hot pan or throw it on the grill to get some colour. Meanwhile, toss all the potatoes and about half the garlic cloves into the bottom of your slow cooker.
- Put the lamb on top of the potatoes, squish a few more cloves of garlic and rub it over the surface, then sprinkle with salt.
- Toss in a few sprigs of rosemary and pour some wine in around the potatoes, cover (if the bone sticks out, cover the lid with foil to seal in the heat) and cook on low for 6-8 hours.
- Carve the lamb and serve with the potatoes, finished with a squeeze of lemon, if you like.
Nutrition Facts : Calories 97, Fat 0.4, SaturatedFat 0.1, Sodium 25.9, Carbohydrate 21.7, Fiber 1.9, Sugar 0.9, Protein 2.4
ROAST LEG OF LAMB WITH ORANGE, ROSEMARY AND GARLIC
I don't get to eat lamb very often, so whenever I get my hands on a leg of lamb, my mouth starts watering. Lamb is one of those meats that can be very dry or very fatty, but this recipe results in juicy, tender and flavoursome results, every time. I always use a leg with the bone in, but there's no reason why you couldn't use a boneless leg instead. Cooking to 130F and then leaving, well covered, while you make the gravy will give you lamb that's cooked quite well at the thin end, and medium-rare (juicy and *slightly* pink) in the middle of the thickest part. If you prefer yours done differently, adjust your temperature accordingly. Don't forget that the temperature continues to rise while it rests.
Provided by Snowbunny Andorra
Categories Lamb/Sheep
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 450°F.
- Rinse the lamb and pat dry with kitchen towels.
- Peel the orange layer of rind from the orange, into strips about 2cm by 1cm.
- Cut a few of the garlic cloves lengthways into batons about 2mm across.
- Take a strip of orange peel, wrap it around a couple of the garlic batons and a few rosemary leaves. With a very sharp knife, make a deep whole in the lamb and push the parcel into the meat, deep enough so that you can't see it. (Don't be afraid here - the deeper it goes, the more the flavours will infuse).
- Repeat all over the lamb until you've used all the orange peel. Don't forget the underneath.
- Allow to rest for about an hour.
- With the flat of a knife, bash the remaining garlic cloves (unpeeled) and place them in the bottom of a roasting tray. Lay the remaining rosemary sprigs on top, then lay the lamb on these.
- Cut the orange in half and squeeze the juices and flesh over the lamb, rubbing it in, and add the extra orange juice to the pan.
- Pour over a good glug of olive oil, and season well with salt.
- Place, uncovered, in the oven and cook for 20mins.
- Reduce the temperature to about 350F and put a temperature probe into the thickest part of the lamb.
- Check occasionally and, if required, add a little water to the pan.
- Once the internal temperature reaches 130F, remove the lamb from the oven, put on a warmed plate and cover well, with foil and *plenty* of tea towels. Set aside.
- Put the roasting tray on the hob, over a medium heat, and add the red wine and stock cube. You may need to add more water here, depending on how much has evaporated in the oven.
- Reduce until thickened to a gravy consistency. Serve over your lamb, accompanied with roast potatoes and mint sauce.
Nutrition Facts : Calories 91.9, Fat 0.2, Sodium 4.8, Carbohydrate 13.1, Fiber 1.1, Sugar 7.9, Protein 1.2
LEG OF LAMB FOR THE SLOW COOKER / CROCK POT
Lamb is consumed quite a bit in Australia. I cooked this leg of lamb in the slow cooker today for Little Miss (DD) and Hubby (DD). I don't eat red meat, but I don't deprive my family if they want to eat it. You may not want to season the lamb with salt, as this recipe has the liquid stock & soy which both have high salt contents, but it's up to your taste bugs. You could also push some rosemary into the incisions with the garlic or sprinkle some around the lamb once its in the Slow Cooker / Crock Pot. Hubby said the meat fell away from the bone. Enjoy
Provided by Chef floWer
Categories Lamb/Sheep
Time 10h2m
Yield 6 serving(s)
Number Of Ingredients 7
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 COOKER LEG OF LAMB
Cook a leg of lamb in the slow cooker and be rewarded with tender meat that melts in the mouth. Enjoy with mashed potatoes and steamed veg
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 8h15m
Number Of Ingredients 11
Steps:
- Heat the oil in a large non-stick frying pan. Add the lamb and brown on each side for 4-5 mins. Set the slow cooker to low. Melt the butter in a saucepan until foaming, then stir through the flour. Whisk in the stock gradually until incorporated, add the wine and bring to the boil. Set aside.
- Put the onion, garlic, thyme and rosemary into your slow cooker and sit the lamb on top. Pour over the lamb gravy. Put the lid on and cook for 8 hrs or until soft and tender.
- 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.
Nutrition Facts : Calories 574 calories, Fat 37 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 43 grams protein, Sodium 0.3 milligram of sodium
SLOW COOKED LEG OF LAMB WITH ROSEMARY AND LEMON
From a recipe at A Year of Slow Cooking. http://bit.ly/bJw9zL Goes well with mashed potatoes and broccoli.
Provided by DrGaellon
Categories Lamb/Sheep
Time 8h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine the ingredients for the wet rub. Smear all over the outside of the leg of lamb. Place into a 4-qt slow cooker. No additional liquid is necessary.
- Cook on low 8 hours or high 4-5 hours. If the meat isn't quite tender enough, try carving it and putting it back in the sauce for 20-30 minutes more.
Nutrition Facts : Calories 380.1, Fat 23.1, SaturatedFat 9.9, Cholesterol 114, Sodium 357.8, Carbohydrate 10, Fiber 0.4, Sugar 8.9, Protein 31.9
ROAST LEG OF LAMB WITH ROSEMARY AND GARLIC
This is a dish we eat once or twice a month. For a change, you can cook sliced potatoes and sauteed onions in stock under the lamb. They get all those yummy garlicky juices dripping on to them.
Provided by JustJanS
Categories Lamb/Sheep
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat your oven to 350f.
- With a small, sharp knife cut slits all over the lamb (top and bottom).
- Insert the slivers of garlic, and the rosemary sprigs.
- Brush the lamb with the oil and season with salt and pepper.
- Place on a wire rack in a baking tin and pour in 3/4 cup of water.
- Roast for about 2 hours basting often with the pan juices.
- remove from oven and cover loosely with foil.
- Allow to"rest" for about 15 minutes before carving.
- We serve with roasted vegetables, peas, gravy and mint jelly.
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