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
LAMB FOR LEARNERS! REDCURRANT AND HONEY GLAZED LAMB (CROCK POT)
This is the name that my daughter came up with, for my most requested lamb dish! She did not realise how easy it was to cook, as the results are so sophisticated and special! I have never made it other than in the crock-pot, but I am sure it would cook very well in an AGA or wood burning range......long and slow. This is an ALL YEAR around recipe, as we have cooked this in the summer and served this meltingly tender lamb with salads and crusty bread - as well as in the winter with mountains of mashed potatoes! The redcurrant and honey glaze is sensational, and makes the most divine gravy or sauce. Do not be tempted to use a cheap and low fruit content redcurrant jelly, it gives nowhere near the same taste and results as a high fruit jelly. I always use a leg of lamb for this dish - but I suspect that shoulder of lamb would work extremely well. Be warned......this is a fall off the bone, moist and very succulent way of cooking lamb!!
Provided by French Tart
Categories Lamb/Sheep
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- If the leg of lamb is too big for your crock-pot, cut through the joint between the main leg and shank.
- Put 2 tablespoons water into the crock-pot and place the lamb inside.
- Spoon the honey, Dijon mustard and redcurrant jelly over the top of the lamb.
- Sprinkle the crushed garlic/powdered garlic, salt & black pepper over the top of the lamb.
- Cook on high for at least 6 hours and up to 8 hours - YES, on high! If it is a 4lb to 5 lb leg of lamb, these are the perfect timings - it falls off the bone and is moist and tender.
- About 30 minutes before serving, carefully ladle most of the juices out of the crock pot and into a large mixing jug. Allow the juices to cool and skim the fat that rises to the surface.
- Place the juices into a saucepan and bring to the boil, boil vigorously until it has reduced by about a half - you now have the most wonderful gravy or sauce to serve alongside the lamb!
- Take the lamb out and allow to "rest" for about 10-15 minutes before carving and falling in love!
GLAZED LAMB POT ROAST
Make and share this Glazed Lamb Pot Roast recipe from Food.com.
Provided by PalatablePastime
Categories Lamb/Sheep
Time 2h25m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F.
- Peel 3 of the garlic cloves and slice; make slits all over the meat and insert slices of garlic and small sprigs of rosemary; season well with salt and pepper.
- Heat the oil in a large flameproof casserole or roasting pan and add the shallots; cook, stirring occasionally, until they begin to turn golden.
- Add the potatoes, parsnips, carrots, and remaining unpeeled cloves of garlic; stir to coat in the oil; season with salt and pepper.
- Place the lamb on top and pour half of the red wine on the lamb.
- Cover the pan well and bake for 1 hour, basting occasionally with any pan juices.
- Combine the honey and soy sauce thoroughly; after the first hour of cooking, pour the honey mnixture over the lamb and baste.
- Return the lamb to the oven and bake, uncovered for 1-1 1/2 hours more or until the meat is cooked and the vegetables are tender, basting the meat and vegetables occasionally.
- Remove the roast and the vegetables from the pan and allow to rest for 10-15 minutes before carving, but keep the vegetables warm.
- Place the cooking pan on the stove, stir in the flour and cook for 1 minute.
- Blend in the stock and remaining wine; bring to a boil and adjust the seasoning.
- Place roast on platter with vegetables, garnished with rosemary sprigs, if desired.
Nutrition Facts : Calories 806, Fat 33.1, SaturatedFat 12.1, Cholesterol 126.6, Sodium 550, Carbohydrate 77.4, Fiber 12.3, Sugar 21.1, Protein 42.8
LEG OF LAMB IN THE CROCK POT
Make and share this Leg of Lamb in the Crock Pot recipe from Food.com.
Provided by Geema
Categories Lamb/Sheep
Time 8h5m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a crock pot.
- Cook 8 to 10 hours on low.
- Remove roast and let set 20 minutes before carving.
- Slice thin.
LAMB CURRY - CROCK POT
Make and share this Lamb Curry - Crock Pot recipe from Food.com.
Provided by Derf2440
Categories Curries
Time 10h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Remove any fat from lamb, cut into 1 inch cubes.
- Place chopped onions in bottom of a 3 1/2 quart crock pot. Top with chopped apple, raisins, and nuts, lay meat cubes evenly over top.
- Mix apple juice with remaining ingredients, pour over meat, cover pot.
- Cook at low setting for 8 to 10 hours, stirring once during last hour.
- Serve over hot cooked rice.
Nutrition Facts : Calories 891.5, Fat 57.4, SaturatedFat 21.9, Cholesterol 210.8, Sodium 269.3, Carbohydrate 37.4, Fiber 4.6, Sugar 24.6, Protein 57.1
LAMB IN REDCURRANT JELLY
Make and share this Lamb in Redcurrant Jelly recipe from Food.com.
Provided by JustJanS
Categories Lamb/Sheep
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Trim the meat of excess fat.
- Grate 1 teaspoon of rind from the lemon and squeeze 4 teaspoons of juice.
- Heat the oil in a large frying pan, and brown the chops well.
- Place in an oven-proof dish.
- Add the onion to the frying pan and cook over a medium heat for about 5 minutes or until softened.
- Add the jelly, rind and juice, stock and sauces.
- Stir until heated through then pour over the chops.
- Bake, covered, for 1 hour in an oven set at 325f, turning a couple of times during cooking.
- Remove the chops, and pour the sauce into a frying pan.
- Boil rapidly until the sauce has reduced and thickened.
- Return the chops to the sauce to serve.
- This goes very well with mashed potatoes and a green vegetable.
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