If you’re looking for a wonderful crockpot leg of lamb recipe, you have come to the right place. This slow cooked lamb falls right of the bone and is so juicy and succulent. Best of all, there is very little effort involved. If you don’t have a slow cooker, follow the link.
Lamb doesn’t have to be just for Easter dinner. Over the years, lamb has become a staple in our family. There is just something about the flavor that is unlike all others. Like beef it is very versatile and we continue to experiment with flavors that compliment this wonderful meat.
In this example, we used leg of lamb in the crockpot but you could just as easily substitute lamb shanks or even lamb chops. Add your desired vegetables and just set and forget. After a few hours, you will have a wonderful dinner surprise.
Benefits of lamb
Besides the fact that lamb is a bit pricey compared to beef, it has many benefits. One of the things that I like best is that it can be a family meal and you can have leftovers for several days after.
There are serious health benefits as well. Lamb tends to be lean since there isn’t a lot of marbling going on like beef and is an excellent source of iron. On average, 3 ounces of lamb is about 160 calories and about 23 grams protein.
Preparing your crockpot leg of lamb recipe
To start the crockpot leg of lamb cooking process, you will need to cut off the excess fat. The bottom of my leg of lamb had a fairly think layer of fat. Trimming this off will not only be healthier but will also help in the cooking process.
After trimming the meat, you will need to apply the spices to both sides. Allow the lamb to marinade by covering it and placing in the refrigerator for at least 12 hours. For best result, marinade for 24 hours.
Next, I began searing both sides of the meat in a large skillet on the medium-high heat. Each side takes about 4-5 minutes to get a nice bark.
Like I stated earlier, the prep time for slow cooking lamb is pretty easy. Might I suggest multitasking? For example, while the leg of lamb is searing in the skillet, cut and prepare all of your veggies and throw them in your slow cooker.
The end results
I have cooked a roasted leg of lamb in the oven and I have made crockpot leg of lamb. Slow cooking in a crockpot is definitely juicier and more flavorful. The method produces that fall off the bone experience that I so love. Once you slice your meats, you can make sandwiches, wraps, gyros, stews or just serve with a plate of your favorite vegetables
Leg of Lamb in a Slow Cooker
- .5 tsp garlic powder
- .75 tsp nutmeg
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 3 lbs leg of lamb
- 3 cups beef broth
- 2 cups red wine
- 1 medium white onion
- 2 tbsp olive oil
- 6 oz tomato paste
- 4 roma tomatos
- 4 golden russet potatoes cubed
- 2 celery stalks chopped
- .5 cup baby carrots chopped
- .5 cup portobello mushrooms chopped
- 4 sprigs rosemary
- 2 sprigs thyme
After trimming the fat off of the leg of lamb, combine garlic, nutmeg, salt, pepper and paprika in a container.
Coat the spice rub across the entire surface of the lamb.
Cover and place in the refrigerator for 12 to 24 hours.
Slow cooker instructions
Set the slow cooker to low heat.
Add olive oil.
Chop potatoes, onion, celery, carrot, tomato, and mushroom and place in the slow cooker.
Set a large lightly oiled skillet on medium high heat and wait for the pan to get hot.
Add lamb to the skillet and sear both sides until they are brown. About 5 minutes per side.
Add leg of lamb to the slow cooker.
- Add tomato paste, wine and broth.
Add rosemary and thyme sprigs and cover the slow cooker.
Cook for 7 hours.