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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (436g) Recipe makes 6 servings The following items or measurements are not included below: vegetable stock |
||
| Calories 887 | ||
| Calories from Fat 546 | (61%) | |
| Amount Per Serving | %DV | |
| Total Fat 60.8g | 93% | |
| Saturated Fat 24.8g | 124% | |
| Monounsaturated Fat 26.3g | ||
| Polyunsaturated Fat 5.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 279mg | 93% | |
| Sodium 592mg | 24% | |
| Potassium 1120mg | 32% | |
| Total Carbohydrate 1.9g | 0% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 0.2g | ||
| Protein 78.1g | 156% | |
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Leg of Lamb for the Slow Cooker / Crock Pot
By: Chef floWer
Mar 26, 2007
Lamb is consumed quite a bit in Australia. I cooked this leg of lamb in the slow cooker today for Little Miss (DD) and Hubby (DD). I don’t eat red meat, but I don't deprive my family if they want to eat it. You may not want to season the lamb with salt, as this recipe has the liquid stock & soy which both have high salt contents, but it's up to your taste bugs. You could also push some rosemary into the incisions with the garlic or sprinkle some around the lamb once its in the Slow Cooker / Crock Pot. Hubby said the meat fell away from the bone. Enjoy
SERVES 6
Ingredients
- 1 (2 1/2 kg) leg of lamb
- 5 garlic cloves, sliced
- 2 tablespoons olive oil, enough to rub leg of lamb
- 2 tablespoons fresh rosemary, off stem and chopped or dried rosemary
- salt and pepper, to taste
- 4 cups vegetable stock, liquid (salt reduced)
- 1/4 cup reduced sodium soy sauce
Directions
1
Make small incisions in leg of lamb and insert the slices of garlic in each incision.2
Rub olive oil, rosemary around the lamb and season with salt and pepper.3
In large non-stick pan, brown leg of lamb.4
While the lamb is browning, you can prepare the slow cooker/crock pot. Pour the stock and soy sauce into the slow cooker/crock pot. When the lamb is finishing browning add it to the slow cooker/crock pot.5
Cover and cook for 8-10 hours on low setting.6
Remove from slow cooker/crock pot and let rest 15 to 20 minutes before slicing.
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- Course > Main Dish
- Main Ingredient > Meat > Lamb/Sheep
- Cuisine > Oceania > Australian
- Preparation > Simple > Beginner Cook
- Preparation > Equipment > Crock-Pot
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- Preparation > Presentation > Served Hot
- Occasion > Dinner Party
- Occasion > Taste/Mood > Comfort Food
- Occasion > Taste/Mood > Savory
Featured Reviews for This Recipe
From: Chef #684363
On Dec 11, 2007
I'm one of those people who hate lamb.... I don't understand how someone would not know that they were eating lamb.... This recipe doesn't change that fact. However, my husband and daughter love lamb. This recipe is the best. It's quick and easy to prepare. After dinner last night where they stuffed themselves and raved about the dish, my daughter colored in the five star rating at the bottom of the recipe. She specifically requested it for today's lunch. I made about a half recipe. I added 1/2 onion, 1 carrot and 1 parsnip all peeled and cut up and sauteed slightly. I also didn't bother to stuff the roast with the garlic or rosemary and instead just tossed them in the crock pot.
From: najwa
On Jun 27, 2007
My husband and toddler loved this! It is so easy to put together, I was done in less than 5 minutes! I didn't add salt and I used chicken stock because thats what I had. I have also made this in the pressure cooker and it was done in 50 mins (My husband likes the meat very soft). Thanks for a keeper!
From: Jewelies
On May 8, 2007
This is a great way to cook a leg of lamb without turning the oven on. It also left us with a fabulous stock to use in other recipes and a great gravy base. I cooked a 2 1/2 kilo leg in my Breville slowcooker for 7 hours and if it had cooked for any longer it may have turned out a bit dry. It was the perfect cooking time for me. Served with Smashed Potatoes, Roasted Brussels Sprouts! and Vrasta Fasolakia Freska for a wonderful Sunday night dinner. Thanks for posting Chef floWer 
Edited to add that tonight we had the leftovers in Shepherd's Pie using the stock as the gravy base, fantastic.
From: Chef Potts
On Apr 8, 2007
Finally a crockpot roast where DH enjoyed not just the meat but the gravy made from the juices. I ended up with 5 cups (put one cup full in the freezer to solidify the fat and made gravy with the liquid (very nice) the other four cups will be the bases for a soup. Thank Chef floWer for a keeper. Made for Please Review my Recipe tag game.
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