Slow cooker leg of lamb
Jan. 3rd, 2021 03:23 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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cookbook_challengeIngredients
1 lemon
2 tablespoons olive oil
4 pounds leg of lamb , boneless
2 pounds red potatoes quartered
2 teaspoons Kosher salt
1/2 teaspoon coarse ground black pepper
5 cloves garlic , minced
1 tablespoon fresh rosemary , chopped
1 cup chicken broth
1 cup white wine
Directions
Juice the lemon and keep your lemon zest in a small pouch to keep it fresh in the refrigerator while your lamb cooks.
Add olive oil to a large pot or in a slow cooker with an aluminum insert.
On high heat sear the lamb on all sides, 4-5 minutes per side until browned.
Add the potatoes to the slow cooker (season with half the salt and pepper), top with the lamb (and season with remaining salt and pepper).
Season the lamb with garlic, rosemary and lemon juice, then pour in the chicken broth and wine on the side of the slow cooker (careful not to wash the seasoning off the lamb).
Cover and cook on low for 6-8 hours.
Garnish with fresh lemon zest.
https://dinnerthendessert.com/slow-cooker-leg-of-lamb/
I completely forgot to do anything with a lemon. After I seared the lamb I browned some onions in the same skillet, put them on the potatoes (and then put the lamb on top), and deglazed the skillet with the stock.
The recipe suggests several other herbs you could use, and on the general idea of "yay, more" I added sage, thyme, and oregano to the mix. I also increased the garlic somewhat.
This is a very solid meal. I'm glad I upped the herbs, though! My mother was the only one with leftovers, which I gave to the dogs. The dogs didn't complain!
1 lemon
2 tablespoons olive oil
4 pounds leg of lamb , boneless
2 pounds red potatoes quartered
2 teaspoons Kosher salt
1/2 teaspoon coarse ground black pepper
5 cloves garlic , minced
1 tablespoon fresh rosemary , chopped
1 cup chicken broth
1 cup white wine
Directions
Juice the lemon and keep your lemon zest in a small pouch to keep it fresh in the refrigerator while your lamb cooks.
Add olive oil to a large pot or in a slow cooker with an aluminum insert.
On high heat sear the lamb on all sides, 4-5 minutes per side until browned.
Add the potatoes to the slow cooker (season with half the salt and pepper), top with the lamb (and season with remaining salt and pepper).
Season the lamb with garlic, rosemary and lemon juice, then pour in the chicken broth and wine on the side of the slow cooker (careful not to wash the seasoning off the lamb).
Cover and cook on low for 6-8 hours.
Garnish with fresh lemon zest.
https://dinnerthendessert.com/slow-cooker-leg-of-lamb/
I completely forgot to do anything with a lemon. After I seared the lamb I browned some onions in the same skillet, put them on the potatoes (and then put the lamb on top), and deglazed the skillet with the stock.
The recipe suggests several other herbs you could use, and on the general idea of "yay, more" I added sage, thyme, and oregano to the mix. I also increased the garlic somewhat.
This is a very solid meal. I'm glad I upped the herbs, though! My mother was the only one with leftovers, which I gave to the dogs. The dogs didn't complain!
