1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (424g) Recipe makes 2 servings The following items or measurements are not included below: ginger wine 1 inch gingerroot 1 mint sprigs
Calories 708
Calories from Fat 408		(57%)
Amount Per Serving		%DV
	Total Fat 45.4g	69%
	Saturated Fat 19.5g	97%
	Monounsaturated Fat 18.5g
	Polyunsaturated Fat 3.7g
	Trans Fat 0.0g
Cholesterol 223mg		74%
Sodium 499mg		20%
Potassium 1026mg		29%
Total Carbohydrate 11.5g		3%
	Dietary Fiber 3.1g	12%
	Sugars 1.6g
Protein 63.6g		127%
detailed view... how is this calculated?

Succulent Leg of Lamb for the Slow Cooker / Crock-Pot

Recipe #377072 | ½ day | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: DoubletheGarlic
Jun 14, 2009

A throw-it-all-in recipe. Ingredient-list gleaned from various lamb recipes I've used in the past, with a minty twist! ( I have a ridiculously not-hot crock-pot, so I was able to fix-it-and-forget-it for ten hours. By then it was well and truly falling off the bone. Lovely! My crock-pot is also incredibly small, so the lamb was half-submerged in the marinade. If yours is not, you might do well to baste the meat half-way through, if possible. I covered the exposed meat with the left-over lemon skins (yellow-side up) to avoid scorching on top.]

SERVES 2 -3 (change servings and units)

Ingredients

2/3 kg leg of lamb (e.g. half leg)
1/2 cup ginger wine
1 small lemon, juice of
5 garlic cloves, thinly sliced
1 inch gingerroot, thinly sliced
1/2 onion, diced
1 beef bouillon cube
1 mint sprig (approx. 8 leaves)
salt, to taste
pepper, to taste

Directions

1
Except for the lamb, salt & pepper, combine all the ingredients in your crock-pot.
2
Place the lamb into the pot and wet it with the wine-lemon marinade.
3
Give the lamb a hearty dusting of freshly ground pepper, and salt to taste.
4
Cook 8 - 10 hours on LOW. Serve with potatoes and fresh mint leaves!