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Luscious Crockpot Leg of Lamb with Fresh Herbs
This simple crockpot recipe for roast lamb only calls for six ingredients, which means that even beginners in the kitchen can make it with ease. Do not assume that the lack of ingredients mean a lack of flavor though. The opposite is true here and the thyme, red wine and parsley really bring out the unique lamb flavor. The onions are great in the recipe as well. The finished dish is rich and aromatic and everyone will love it.
You can use any kind of red wine for this. A Merlot or Zinfandel would be nice or you could try a Cabernet Sauvignon. There is no reason to buy an expensive wine, although you only need ten ounces for the crockpot and the rest is great served alongside this juicy roast lamb crockpot recipe! Some people like to make little slits in their lamb and insert cloves of garlic. This is not mentioned in the recipe but you can do this if you want to. Remember that the crockpot is sealed during cooking and the lamb cooks for a long time. This means you will need less garlic than you would need for oven-baked leg of lamb because the flavor really permeates.
When the lamb is done, you can drain the liquid residue out of the crockpot into a measuring jug. Cover it with aluminum foil and freeze it until the fat has solidified. This should not take more than half an hour. Lift the fat off and add the rest of the stock to your lamb gravy recipe or simply pour it back into the crockpot and use it as a sauce.
Slow-Roasted Lamb in Red Wine
Ingredients -
Half a leg of lamb, weighing 2 ½ to 3 lbs
10 oz red wine
Handful each fresh thyme sprigs and fresh parsley
4 big onions
2 tablespoons butter or olive oil
Salt and black pepper
Preparation:
Wipe the lamb all over and season it well with salt and black pepper. Fry it in butter or olive oil in a heavy pot for 8 minutes or until it is browned all over. Slice the onions thinly and add them to the pan. Cook them until they are soft and golden brown. Add some of the thyme and fry that too for a minute.
Transfer the onions to the slow cooker. Sit the lamb on top of them and pour the wine over the top, as well as the juices from the pan. Cover and cook for 8 to 10 hours on low.
If you like, you can do this up to 2 days in advance and just reheat the lamb in the oven for 45 minutes. Strip the leaves off 2 thyme sprigs and chop them with the parsley. Scatter this herb mixture over the lamb before serving it.
(Serves 6)
Photo Description:
There are plenty of recipes you can make with leg of lamb, although most of them are baked in the oven. As you can see from the photo, this is a very appetizing meat. Why not make the above red wine and herby lamb recipe and serve it with mashed potatoes and seasonal veggies? Everybody will be impressed with the flavor and you will love how easy this is to make. The red wine and fresh herbs add plenty of flavor to the lamb and the onion does that too. You do not have to brown the lamb before you slow cook it but it is worth doing because it adds a sweet and crunchy layer to the outside of the meat, making it extra tasty.
