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 flavorful. This is basically an
entire meal because of the wonderful vegetables that will absorb flavor
from and lend flavor to the leg of lamb. When purchasing your lamb, be
sure it is a bright color and not dark or dull. This will ensure
freshness.
1 leg of lamb, (about 2.5 kg or 5 pounds)
1 onion
1 carrot
1 parsnip
5 cloves of garlic
30 ml of fresh or dried rosemary (2 tablespoons)
salt (omit if not using salt free stock and or low sodium soy
sauce)
pepper
30 ml of olive oil (2 tablespoons)
1 l of salt free vegetable stock (4 cups)
60 ml of low salt soy sauce (1/4 cups)
mint jelly
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.
Peel and slice the garlic.
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.
Brown the leg of lamb in olive oil on all sides in a large skillet.
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.
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.
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.
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.
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liz adey
Posted 16 days ago
Well lamb now starting to cook,alreadya nice aroma, looking forward to 7.30 and hope this wll be an enjoyable evening meal will let you know
Olga Slattery
Posted 19 days ago
definately goin to try this recipe sounds great will let u know the results mmmmmmmm
