Slow Cooker Lamb Recipes

Slow Cooker Leg of Lamb with Vegetables

The words leg of lamb bring jovial images to mind; those of joyous occasions, celebrations, holidays and traditions. It can be cooked using many methods, including grilling, a rotisserie, and baking in an oven. However, some methods of cooking required a lot of attention and basting.

This slow cooker leg of lamb recipe will save you that trouble and help the meat to stay juicy, tender and flavourful. This is basically an entire meal because of the wonderful vegetables that will absorb flavour from and lend flavour to the leg of lamb. When purchasing your lamb, be sure it is a bright colour and not dark or dull. This will ensure freshness.

Ingredients:

• 1 leg of lamb, (about 2½ kg or 5lb)
• 1 onion
• 1 carrot
• 1 parsnip
• 5 cloves of garlic
• 2 tablespoons of fresh or dried rosemary
• salt (omit if not using salt free stock and or low sodium soy sauce)
• pepper
• 2 tablespoons of olive oil
• 4 cups of salt free vegetable stock
• ¼ cup of low salt soy sauce
• mint jelly

Steps:

1. Start by turning on the slow cooker to low heat and leave the cover on it. This will make sure it’s ready to use after you do the other preparation.|
2. Peel and slice the garlic.
3. With a sharp knife, cut small slits into the leg of lamb at random spots around the whole piece of meat. Place a slice of the garlic in each slit. Chop the rosemary (no need too if you are using dried rosemary) and rub the leg of lamb down well with it. Add the pepper according to your liking. If you are not using sodium free stock and sodium free soy sauce, you can add salt now, too. Even if you are, you can add salt if you like your food very salty; otherwise omit it.
4. Brown the leg of lamb in olive oil on all sides in a large skillet.
5. While the lamb is browning, peel and slice the onion, carrot and parsnip. Add them to the slow cooker and pour the vegetable stock and the soy sauce over them. When the lamb is browned, put it into the cooker right on top of the vegetables.
6. Cover the slow cooker and cook the lamb for 6 or 7 hours on low. While slow cookers are known for being able to cook foods for a very long time without burning them, it’s a good idea not to cook the lamb longer than that. That could cause it to get dry and stringy.
7. Before serving, take the leg of lamb out of the slow cooker and let it rest on a rack or a platter for about 20 minutes. It will then be ready for slicing. You can use the remaining juices in the cooker as gravy and freeze any of it that is left over for gravy for future meals.
8. Lamb is always good served with rice or rice pilaf, or noodles. If the amount of vegetables in the slow cooker are not enough for your meal, you can always steam some brussel sprouts, acorn squash, or other fresh vegetable.

Thanks for visiting www.slowcookerrecipes.org.uk