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
ROAST LEG OF WELSH LAMB WITH GINGER, HONEY, CIDER AND ROSEMARY
Found this on britishfood.about.com. Here's what the contributer, Gilli Davies had to say. Welsh recipes for main course dishes cannot ignore Welsh lamb. The naturally good flavor of Welsh lamb with the addition of spice, herbs and a little sweetness. The honey, cider and rosemary are local Welsh flavors, while ginger has been enjoyed in Wales since it was brought back by the Crusaders. Posted for ZWT6.
Provided by lazyme
Categories < 4 Hours
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oven 375°F/190°C.
- Cut the ginger into slivers.
- Using a sharp knife, make small cuts in the leg of lamb and insert the ginger and rosemary.
- Mix the butter and honey together and spread this over the lamb.
- Put in a roasting tin, pour in half of the cider and cover loosely with foil.
- Roast in the oven allowing 25 minutes per pound.
- When three-quarters cooked, remove the foil and continue cooking, basting frequently with the juices from the roasting tin, adding more cider if necessary.
- Remove the joint from the oven, lift out of the pan, removing any excess fat, and pour in the rest of the cider to deglaze the pan.
- Boil this up well, return the non-fatty juices and thicken with a little arrowroot if you wish.
- A well seasoned mixed mash of carrot, parsnip, turnip and potatoes tastes perfect with the roast leg of lamb.
Nutrition Facts : Calories 489.8, Fat 34.4, SaturatedFat 15.6, Cholesterol 162.1, Sodium 156.5, Protein 42.2
CIDER & HONEY ROAST LAMB LEG
Sunday lunch favourite
Provided by tweety_anja
Time 2h45m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Preheat the oven to 220C/ Gas 7. Weigh the lamb and calculate the final cooking time at 12 minutes per 450g for medium rare, 15 minutes per 450g for medium.
- Score the fat around the leg of the lamb in a criss-cross pattern, drizzle with a little olive oil, then rub all over with salt and pepper. Place in a deep roasting pan and scatter the garlic and thyme over and around. Pour over the lemon juice and drizzle again with olive oil. Sprinkle with a little more seasoning, then roast in the hot oven for 20 minutes.
- Slice the apples into quarters and cut off the cores. Remove the lamb from the oven and reduce the heat to 180C/ Gas 4. Scatter the apples around the pan and baste the lamb with cider. Turn the lamb over and drizzle with 2 tbsp of honey. Return to the oven for 30 minutes.
- Turn the lamb, baste the meat with the pan juices, then drizzle over another teaspoon of honey. Continue to roast for the calculated time. To check it, insert a skewer into the thickest part of the lamb, then press the meat lightly; the redder the juices, the rarer the meat. Lift the lamb onto a carving board and cover with foil. Rest in a warm place.
- At this point, the roasting apples and garlic should be very soft. Press with a fork, then tip the contents of the pan into a sieve over a saucepan. Push with the back of a ladle to extract all the juices and flavour. Discard the pulp. Place the saucepan over a medium heat and add the stock. Boil and bubble until the sauce has thickened. Taste and adjust the seasoning, then pour into a warm jug. Carve the lamb into thin slices and serve drizzled with the apples and cider gravy.
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- Preheat the oven to 425°F. Calculate the cooking time for the lamb: 12 minutes per pound for medium rare, 15 minutes per pound for medium. Score the fat around the leg of lamb in a crisscross pattern. Drizzle a little olive oil over the fat, then rub all over with salt and pepper. Place in a deep roasting pan and scatter the garlic and thyme over and around the leg. Sprinkle with the lemon juice and drizzle on more olive oil. Sprinkle with a little more seasoning. Roast in the hot oven for 20 minutes.
- Quarter and core the apples. Remove the lamb from the oven and reduce the heat to 350°F. Scatter the apples around the lamb, and baste the lamb with the cider. Turn the leg over and drizzle on 2 tablespoons of honey. Roast for 30 minutes.
- Turn the lamb around. Baste with the pan juices, then drizzle another tablespoon of honey over the meat. Continue to roast for the calculated time. To check for doneness, insert a skewer into the thickest part of the lamb, then press the meat lightly: the redder the juices, the rarer the meat. Lift the lamb onto a carving board and cover with a piece of foil. Let rest in a warm place while you prepare the gravy.
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