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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (460g) Recipe makes 4 servings |
||
| Calories 940 | ||
| Calories from Fat 605 | (64%) | |
| Amount Per Serving | %DV | |
| Total Fat 67.3g | 103% | |
| Saturated Fat 25.1g | 125% | |
| Monounsaturated Fat 31.8g | ||
| Polyunsaturated Fat 5.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 265mg | 88% | |
| Sodium 229mg | 9% | |
| Potassium 1107mg | 31% | |
| Total Carbohydrate 5.4g | 1% | |
| Dietary Fiber 0.5g | 1% | |
| Sugars 2.0g | ||
| Protein 74.2g | 148% | |
Crock Pot Leg of Lamb
By: Bokenpop
Mar 9, 2005
I love the flavour combination of lemon, garlic and herbs with lamb and this recipe fulfills my taste buds' expectations! This is not meant to be a roast, but is meant to be fall apart soft - almost like a Mediterranean flavoured "pulled lamb".
SERVES 4 -8
Ingredients
- 3 1/2 lbs leg of lamb, preferably bone out
- 1/4 cup olive oil
- 1/2 cup lemon juice
- 4-6 garlic cloves, crushed
- 1 teaspoon dried oregano
- 1 teaspoon nutmeg
- 2 teaspoons dried mint
- 1 teaspoon sugar
- 1/4 cup white vinegar
Directions
1
Using the crock pot's ceramic dish, mix together oil, lemon juice, garlic, oregano and nutmeg.2
Immerse leg of lamb into the mixture and cook on high for 6- 8 hours until falling apart.3
Just before removing meat from crock pot, mix together mint, sugar and vinegar in dish and microwave for 30 seconds until vinegar is hot enough to melt sugar.4
Remove meat to serving platter and pull apart with forks until you have chunky shreds of meat.5
Drizzle over mint vinegar and serve piping hot.
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Featured Reviews for This Recipe
From: Josey1964
On Apr 12, 2009
Wow, loved it. When I deboned the lamd, I removed all visable fat. The only difference I made was to sit the raw meat on the juiced lemon rinds after immersing. When the meat was cooked I removed it from the crock pot, and made a gravy with the juices (no fat came to the surface at all). Then put the meat back into the pot and kept warm until serving.
From: Chef #241478
On Mar 19, 2006
This is very good. My lamb had a bone and it came out perfect. I defatted the the juices in the crock pot and thickened it up and served it over the meat instead of the sweet/sour mint sauce. My husband says he doesn't want lamb any other way.
From: mickeydownunder
On Mar 20, 2006
How great is this, true! L-i-t-e-r-a-l-l-y melted in our mouth too! Soooooooooooooo simple, great for entertaining, easy night's meal! Hope my excitement in making this you do feel!
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