Herb Roasted Leg Of Lamb Slow Cooker Recipes

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SLOW COOKER LEG OF LAMB



Slow Cooker Leg of Lamb 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 Recipes     Lamb     Leg

Time 6h15m

Yield 8

Number Of Ingredients 11

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, 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 COOKER ROAST LAMB LEG WITH GRAVY



Slow Cooker Roast Lamb Leg with Gravy image

Recipe video above. The easiest, most succulent roast lamb you'll ever have! This is not the carving sort of lamb, you can just tear the meat off using tongs.

Provided by Nagi

Categories     Dinner     Slow Cooker

Time 10h5m

Number Of Ingredients 12

2.0 kg / 4 lb lamb leg, bone in ((Note 1))
1 tsp salt
black pepper
2 large garlic cloves (, minced)
1 1/2 tsp dried thyme OR rosemary ((or 2.5 tsp finely chopped fresh))
1 tbsp olive oil
2 cups / 500ml beef stock ((or chicken) (Note 2))
1 sprig rosemary (, optional)
50 g / 3 tbsp butter
3 tbsp / 40 g flour ((any white))
2 cups / 500 ml braising liquid from slow cooker (, strained)
Salt and pepper

Steps:

  • Place lamb in slow cooker or on work surface. Sprinkle with salt, pepper, thyme or rosemary and garlic. Drizzle over oil, then rub on both sides.
  • Pour beef stock into slow cooker, add sprig of rosemary (if using).
  • SLOW COOK on low for 10 hours, or pressure cook on high for 1 hour 40 minutes. (See oven version here)
  • The lamb should be tender enough to pull off with tongs, but still holding together (just!). Carefully remove lamb from slow cooker and transfer to tray.
  • Drizzle lightly with oil (any). Bake at 200C/390F for 20 minutes or until browned. Remove and rest for 10 minutes before serving with gravy.

Nutrition Facts : ServingSize 357 g, Calories 747 kcal

SLOW COOKER ROAST LAMB RECIPE



Slow Cooker Roast Lamb Recipe image

A slow cooker roast lamb is the perfect way to feed a hungry crowd and can be started hours before you need it.

Provided by Gus

Categories     Dinner

Time 8h30m

Number Of Ingredients 11

2 kg (4.4 lb) leg of lamb
2 tsp salt
½ tsp pepper
1 tsp garlic
2 tsp rosemary leaves
1 Tbsp oregano
½ cup chicken stock
2 tsp garlic, crushed
2 onions, chopped
2 carrots, chopped
4 potatoes, chopped

Steps:

  • Rub the salt, pepper, and garlic into the leg of lamb.
  • In a frypan over high heat, add 1 tbsp of oil. Once the oil is hot, brown the lamb on all sides.
  • Transfer the lamb to a slow cooker.
  • In a slow cooker, add the onion, carrots, and potatoes. Scatter the garlic across the vegetables.
  • Scatter the rosemary leaves, oregano over the top of the meat and vegetables. Lastly, add the chicken stock.
  • Cook on low for roughly 8 hours.
  • Serve & Enjoy.

Nutrition Facts : ServingSize 435.0 g, Calories 564.0 kcal, Fat 27.6 g, SaturatedFat 11.8 g, TransFat 0 g, Cholesterol 128 mg, Sodium 733 mg, Carbohydrate 39 g, Fiber 6 g, Sugar 4 g, Protein 39 g

HERB-ROASTED LAMB



Herb-Roasted Lamb image

Celebrate with Ina Garten's easy Herb-Roasted Lamb recipe from Barefoot Contessa on Food Network. Fresh rosemary gives it flavor, while potatoes make it a meal.

Provided by Ina Garten

Categories     main-dish

Time 2h20m

Yield 10 servings

Number Of Ingredients 8

12 large unpeeled garlic cloves, divided
1 tablespoon chopped fresh rosemary leaves
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter, melted
1 (6-pound) boneless leg of lamb, trimmed and tied
4 to 5 pounds small unpeeled potatoes (16 to 20 potatoes)
2 tablespoons good olive oil

Steps:

  • Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
  • Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.
  • Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes. Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Slice and serve with the potatoes.

HERB ROASTED LEG OF LAMB - SLOW COOKER



Herb Roasted Leg of Lamb - Slow Cooker image

Make and share this Herb Roasted Leg of Lamb - Slow Cooker recipe from Food.com.

Provided by Bizzy-Bee

Categories     Stew

Time 10h20m

Yield 6-8 serving(s)

Number Of Ingredients 8

4 large red potatoes, cubed
1 teaspoon salt
6 garlic cloves, peeled and crushed
1 lemon, zest of
4 sprigs fresh rosemary
1 boneless leg of lamb, trimmed and tied or 4 lbs boneless leg of lamb
2 tablespoons olive oil
1/2 cup dry white wine

Steps:

  • Place cubed potatoes in the bottom of the slow cooker. In a small bowl, mix the salt, garlic, lemon zest and rosemary together and rub mixture on lamb. Brown the lamb in a large skillet using the oil and then transfer to slow cooker. Pour in the wine. Cook on low 10-12 hours, or high 5-6 hours.

Nutrition Facts : Calories 232.5, Fat 4.9, SaturatedFat 0.7, Sodium 433.4, Carbohydrate 40.6, Fiber 4.2, Sugar 3.4, Protein 4.8

SLOW COOKER ROASTED LEG OF LAMB



Slow Cooker Roasted Leg of Lamb image

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

1 (3 pound) bone-in leg of lamb, or more to taste
½ cup red wine
1 lemon, juiced
2 tablespoons raw honey
2 tablespoons Dijon mustard
3 cloves garlic, minced
1 tablespoon apple cider vinegar
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 teaspoon sea salt
½ teaspoon fresh cracked pepper

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

SLOW COOKER LEG OF LAMB



Slow cooker leg of lamb image

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

2 tbsp olive oil
1.3kg boneless leg of lamb , tied
30g unsalted butter
2 tbsp plain flour
300ml lamb stock
200ml red wine
2 red onions , cut into wedges
2 garlic cloves , sliced
5 sprigs of thyme
5 sprigs of rosemary
mashed potatoes and steamed veg, to serve

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



Slow cooked leg of lamb 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

Time 7h45m

Number Of Ingredients 8

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, Fat 41 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 14 grams carbohydrates, Fiber 3 grams fiber, Protein 73 grams protein, Sodium 1 milligram of sodium

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