Slow cooker boneless leg of lamb
Slow cooker boneless leg of lamb
Servings: 12
Ingredients
- 3-4 lb leg of lamb
- 1 tbsp salt
- 1/2 tsp black pepper
- 4 garlic cloves chopped
- 2 tsp thyme
- 1 tsp dried mint optional, but recomended
- 3 tbsp olive oil
- 1 onion sliced
- 1 cup beef of vegetable stock
- 1 cup water or sub with stock
- Optional - use 1/2 cup of water and 1/2 cup of red wine
Instructions
- Purchase boneless leg of lamb, that is usually tied. Season on top, you don’t need to season the inside, since with slow cooking the seasoning will eventually get inside.
- In a small bowl combine olive oil, salt, pepper, thyme and mint.
- Rub spices on the outside of the lamb.
- Place onion at the bottom of a crock pot.
- Add the meat.
- Add garlic on top.
- Pour the stock, water (and wine optional) in the slow cooker.
- Cover and cook for 4 hours on high or 6 hours on low.
- Remove the meat from the slow cooker and slice or shred with fork.
- Optional - brown the top of the roast in the oven at 400 F for 2-3 minutes, if you want to have crispy outside.
- You can make gravy to serve with the lamb, by using 2 tbsp butter, 1/4 cup of flour and 3 cups lamb stock (leftover in the crock pot). Cook over medium heat, stirring frequently until thickened. Season with salt and pepper.
Nutrition
Calories: 128kcal | Carbohydrates: 1g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 45mg | Sodium: 627mg | Potassium: 223mg | Vitamin A: 10IU | Vitamin C: 1.2mg | Calcium: 8mg | Iron: 1.4mg