SLOW COOKER ROAST LAMB LEG WITH GRAVY
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
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
ZINFANDEL-BRAISED LEG OF LAMB (SLOW COOKER)
This is a real change of pace for lamb and for the slow cooker! By reducing the wine before placing it in the slow cooker, you give the dish a more rounded flavor.
Provided by JackieOhNo
Categories Lamb/Sheep
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Unroll lamb; trim fat. Sprinkle evenly with1/2 t. salt and 1/2 t. pepper. Reroll lamb; secure at 1-inch intervals with kitchen twine. Sprinkle evenly with flour.
- Heat oil in a nonstick skillet over medium-high heat. Add lamb to pan; cook 6 minutes, turning to brown on all sides. Place lamb in electric slow cooker.
- Add juniper berries, allspice, and garlic to skillet; cook over medium heat 2 minutes or until garlic is lightly browned. Add wine to pan, scraping pan to loosen browned bits; cook until reduced to 1/2 cup (about 3 minutes). Scrape wine mixture into cooker; add basil and bay leaves. Cover and cook on LOW 8 hours or until lamb is tender.
- Remove lamb from cooker; keep warm. Strain cooking liquid through a sieve into a small bowl; discard solics. Add remaining 1/2 t. salt and remaining 1/2 t. pepper to cooking liquid; stir. Remove twine from lamb, and discard. Break lamb into chunks with 2 forks. Serve lamb with cooking liquid over egg noodles.
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
WINE-BRAISED LEG OF LAMB WITH GARLIC
Two elements make this dish special. Usually the smaller shanks are braised, but a whole leg works just as well and looks more impressive. Also, white wine is used for the braising instead of red. What to drink: A full-bodied Zinfandel.
Categories Wine Garlic Lamb Braise Dinner White Wine Spring Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 475°F. Place lamb in large roasting pan. Rub all over with half of minced garlic. Sprinkle with salt and pepper. Place halved heads of garlic around lamb, cut side up. Scatter 1 bunch thyme over and around lamb. Roast lamb 20 minutes. Reduce oven temperature to 350°F. Boil wine in large saucepan for 5 minutes. Pour wine around lamb. Cover and roast until lamb is very tender, about 2 hours 45 minutes longer. (Can be made 1 day ahead. Cool, uncovered, 1 hour. Cover and refrigerate. Rewarm, covered, in 350°F oven for 30 minutes before continuing.)
- Transfer lamb and heads of garlic to platter. Tent with foil. Using slotted spoon, remove thyme sprigs and garlic skins from pan juices. Place roasting pan over medium-high heat on stovetop. Bring juices to boil. Add butter and remaining minced garlic. Boil until juices thicken slightly, about 12 minutes. Season jus with salt and pepper. Slice lamb; spoon jus over.
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
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