SLOW COOKER ROAST LAMB WITH LEMON, ROSEMARY AND GARLIC
Slow Cooker Lamb Roast, spiked with lemon, rosemary and garlic, is the perfect answer to an easy mid-week meal. Just add some simple sides and dinner is done.
Provided by Tania @ The Cook
Categories Main Dish
Time 8h10m
Number Of Ingredients 6
Steps:
- Using a small, sharp knife make small deep incisions all over the leg of lamb.
- Take a piece of garlic and a few rosemary leaves and push them into an incision in the lamb.
- Continue pushing garlic and rosemary into the remaining incisions.
- Drizzle a small amount of olive oil over the lamb leg.
- Season generously with salt and pepper.
- Place the leg in the slow cooker.
- Squeeze the lemon over the lamb, and drop the lemon shells into the bottom of the slow cooker.
- Cook the lamb on Low for 8 - 10 hours or on High for 4 - 5 hours, or until the lamb easily pulls away from bone and can be shredded.
- Serve as desired.
Nutrition Facts : Calories 754 kcal, Carbohydrate 2 g, Protein 44 g, Fat 62 g, SaturatedFat 26 g, Cholesterol 193 mg, Sodium 156 mg, ServingSize 1 serving
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
LEMON-ROSEMARY ROAST LEG OF LAMB
We've taken the classic approach of studding the lamb with garlic and coating in a generously seasoned rub. Giving it time to marinate is the key, then roast for a crispy exterior and tender, juicy inside.
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Trim the excess fat from the lamb, leaving a 1/4- to 1/2-inch layer of fat. Using a sharp knife, make small slits, about 1/2 inch deep and 2 to 3 inches apart, all over the surface of the lamb. Fill each slit with a slice of garlic.
- Grate the lemon zest into a small bowl (reserve the lemon). Add the rosemary, 1 tablespoon salt and 2 teaspoons pepper. Rub the mixture all over the lamb. Cover and refrigerate at least 4 hours or overnight.
- Remove the lamb from the refrigerator and bring to room temperature about 1 hour before roasting. Preheat the oven to 425˚ F. Set a rack in a roasting pan and set the lamb fat-side up on the rack. Cut the reserved lemon in half and squeeze the juice over the lamb; drizzle with the olive oil and rub all over to coat. Add the lemon halves to the pan. Roast until the fat on the lamb starts to sizzle, about 20 minutes.
- Reduce the oven temperature to 350˚ F and continue roasting the lamb until a thermometer inserted into the thickest part registers 130˚ F for medium rare to medium, 1 hour to 1 hour 15 minutes more. Remove to a cutting board and let rest 20 minutes before carving.
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
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
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