SLOW COOKER ROAST LAMB RECIPE
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
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
LAMB IN THE SLOW COOKER
We adore Australian or New Zealand lamb, which has more flavor than the blander US lamb. So I was happy to have been given this simple recipe using a Crock-Pot®. Great served with mashed potatoes.
Provided by Carol Foster
Categories Meat and Poultry Recipes Lamb
Time 8h55m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium-high heat. Add lamb and cook until outside is browned, about 5 minutes per side. Remove to a plate and add onion to the oil in the skillet. Saute until lightly browned, about 5 minutes.
- Place onion in the bottom of a slow cooker pot and place the lamb roast on top. Mix water, soy sauce, garlic, and onion soup mix together and pour over the roast. Cook on Low for 8 to 10 hours.
- Remove roast, cover lightly with foil, and let rest for 20 minutes before carving. Mix butter and flour into a paste. Add small pieces of this paste to the hot cooking liquid, mixing well to incorporate. Cook until sauce reaches desired thickness, 5 to 6 minutes.
- Slice roast thinly and serve with gravy.
Nutrition Facts : Calories 135.6 calories, Carbohydrate 4.4 g, Cholesterol 48 mg, Fat 6.4 g, Fiber 0.5 g, Protein 14.5 g, SaturatedFat 2.7 g, Sodium 654.6 mg, Sugar 1.1 g
ROAST LAMB HENRY
My Yorkshire cousins tell me that British lamb is the best, and that 50,000 foxes can't be wrong!! Well, I think Aussie and NZ lamb is hard to beat, but to be honest, any lamb prepared like this has to be delicious. This recipe is posted in honour of the British phase of Kooka's Virtual World Tour, and of the tasty Lamb Henry I once ate in Kettlewell.
Provided by Daydream
Categories Lamb/Sheep
Time 3h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat the oven to 375°F (190°C).
- Crush the garlic and sea salt to a paste in a pestle and mortar. Add the oil, the chopped rosemary leaves and a good seasoning of pepper. Mix well.
- Spread a large sheet of foil over a roasting tin. Place the lamb on it and, with a skewer, stab the fleshy parts of the joint several times. Spread the rosemary mixture all over the upper surface of the lamb and tuck in the sprig of rosemary.
- Bring the edges of the foil up over the lamb, make a pleat in the top and scrunch in the ends. Ensure the parcel is loose to enable the air to circulate. Place the lamb in the oven and bake for 2 hours.
- At the end of 2 hours, open out the foil, baste the joint well with the juices and return it to the oven for a further 30 minutes to brown. This should result in meat that is very slightly pink. If you prefer, cook it for more or less time.
- Meanwhile, make the sauce by combining the redcurrant jelly and vinegar in a small saucepan. Whisk over gentle heat until the redcurrent jelly melts into the vinegar. Add the chopped mint and season with salt and pepper to taste. Pour into a jug and set aside until the lamb is ready to be served.
- Once the lamb is cooked, remove it from the oven, spoon off the fat and reserve the juices left in the tin to make gravy. Meanwhile, cover the lamb loosely with foil and allow it to rest for 20 minutes before carving.
- For the gravy, add the white wine to the reserved juices, stir and let it bubble until it has become syrupy. Season with salt and pepper to taste and pour into a warmed gravy boat.
- Serve lamb with gravy and offer Redcurrant and Mint sauce separately.
Nutrition Facts : Calories 698.2, Fat 43.1, SaturatedFat 17.9, Cholesterol 202.6, Sodium 373.1, Carbohydrate 9.2, Fiber 0.5, Sugar 5.8, Protein 56.4
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