Monday, January 4, 2010

Crockpot Leg of Lamb is Fabulous and Super Easy!

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(c) photo copyright Carrie Boyko 2010
Easy Leg of Lamb Dinner

Today's cooking adventure was truly a success--first try. After sending my son to the store to pick up a few things, he found an all-natural Leg of Lamb and just had to buy it. Following a recent trip to New Zealand he had learned to love this wonderful meat.

Hmm? I thought about cooking a Leg of lamb; when was the last time?! As usual, I decided to entrust this first experience only to my trusty Crock Pot. Yes; I would cook the best cut of meat in my Crock Pot before I would try an oven--much less chance for disaster. The results were amazing. Here's my lucky experimental recipe:

Carrie's Crock Pot Leg of Lamb

  • 4-6 lb. all-natural Leg of Lamb or Lamb Roast (boneless leg)
  • 1 Cup Organic Beef Broth
  • 1 Small Bag organic Carrots, sliced bite sized
  • 1/2 Head Organic Celery, sliced
  • 2 Organic Yellow Onions, sliced
  • 2 Tablespoons Snipped Organic Mint (preferably fresh, but dried works too)
  • 2 Tablespoons Snipped Organic Parsley (ditto)
  • 2 Teaspoons Organic Thyme
  • 2 Teaspoons Sea Salt
  • 1 Teaspoon Organic Pepper
  • 3 Tablespoons Organic Lemon Juice
  • 1/2 Head Organic Garlic, skinned and sliced in half lengthwise
  • 2 Tablespoons Gravy Master
  • Mint jelly
  1. Combine carrots, celery,  and half of onions in crock pot.
  2. Sprinkle with salt and pepper to taste and add broth.
  3. Wash and dry roast
  4. Place in Crock Pot, on top of veggies
  5. Slice 1-inch deep slits into the roast
  6. Pour lemon juice over roast
  7. Create a seasoning blend with all seasonings above and press bits of it into each slit, sprinkling the remainder over the roast.
  8. Now push one piece of garlic into each slit, allowing each to peek out slightly
  9. Cook on Low 7-10 hours, depending on size of roast and how you would like the meat cooked (i.e. medium rare, medium, etc.) (desired temperature 155-160 degrees)
  10. Near the end, brush with a mixture of Gravy Master and water to add color
  11. Ladle off some of the juice to make gravy, if desired.
  12. Slice and serve with mint jelly as the New Zealander's condiment of choice.
So, perhaps you are asking, "Where are the potatoes?" My family asked too. The consensus was that mashed potatoes would have been an outstanding addition. My version included muffins and a fruit salad of sliced pears and pomegranates. This was a beautiful and delicious end to a fabulous dinner. 

What about you? Have you got a great Lamb recipe? Send it to me, and if I share it, I'll be sure to thank you in my post. Happy New Year! 

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