Leg Of Lamb In The Slow Cooker With Garlic And Rosemary Recipes

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.

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.

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.

Steps:

• Heat the oil in a large non-stick frying pan. Add the lamb and brown on each side for 4-5 mins. Set the slow cooker to low. Melt the butter in a saucepan until foaming, then stir through the flour. Whisk in the stock gradually until incorporated, add the wine and bring to the boil. Set aside.
• Put the onion, garlic, thyme and rosemary into your slow cooker and sit the lamb on top. Pour over the lamb gravy. Put the lid on and cook for 8 hrs or until soft and tender.
• Remove the lamb and set, covered, on a plate. Strain the liquid into a pan and simmer until slightly thickened. Serve the lamb thickly sliced or shredded (it'll be quite soft) with mashed potatoes, green veg and the gravy.

Steps:

• Using a sharp pointed knife, make at least 30 small incisions all over the leg of lamb.
• Take 4 cloves from 1 bulb of garlic, peel and thinly slice them, then prod a slice into each incision. Next, take 1 bunch of rosemary, pull off small sprigs and push into the incisions, too.
• If done in advance, cover the leg of lamb well and refrigerate. Remove from the fridge 1 hr before roasting.
• Heat oven to 190C/170C fan/gas 5. Heat a large frying pan, add 1 tbsp vegetable oil and brown the leg of lamb all over.
• Scatter 2 carrots, cut into large chunks, 1 quartered onion, the remaining garlic and rosemary in a large roasting tin, pour in 1 glass of red wine and 1.2l beef or lamb stock, then place the browned lamb in the tin.
• Roast for about 1 hr 45 mins. Turn the leg of lamb halfway through so by the time it's cooked, each side has been in the stock.