Slow Cooker Leg of Lamb

The slow cooker, an often underutilized kitchen appliance, can be your secret weapon for effortlessly preparing a succulent and flavorful leg of lamb. Its low and slow cooking method tenderizes the meat over several hours, resulting in a leg of lamb that’s deliciously tender and packed full of flavor. Here’s a comprehensive, step-by-step guide to creating this mouthwatering dish using your slow cooker.

Ingredients

To get started, you’ll need the following ingredients:

• 5lbs leg of lamb
• 2 cloves garlic
• 2 ½ ounces fresh rosemary
• 1 yellow onion
• 2 tablespoons lamb seasoning
• 1 tablespoon salt
• 3 cups beef stock
• 2 tablespoons butter, melted

Preparation

Begin with preparing your ingredients. Peel and finely chop your garlic cloves and yellow onion. Strip the leaves from the rosemary sprigs and chop them finely – you’ll love the aromatic touch they add to the lamb.

Next, prepare your lamb. Rinse the leg of lamb under cold water and pat dry with paper towels. This helps to remove any bone fragments or excess blood from the butcher’s processing. Once dry, score the lamb leg by making shallow cuts all over its surface. These cuts not only allow the seasoning to penetrate deeper into the meat but also help the heat to distribute more evenly.

Seasoning

Seasoning is key to a flavorful leg of lamb. In a small bowl, combine the chopped garlic, lamb seasoning, chopped rosemary, and salt. Rub this mixture all over the lamb, ensuring it gets into all the nooks and crevices. Don’t forget to rub it into the scoring cuts you made earlier. Once your lamb is well-seasoned, let it rest to allow the flavors to penetrate the meat. If time allows, you can refrigerate the seasoned lamb for a few hours or overnight.

Slow Cooking

Now, onto the slow cooking. Layer the bottom of your slow cooker with the chopped onions. This creates a natural rack for the lamb, allowing heat to circulate more evenly. It also adds a wonderful flavor to the cooking liquid, which you can later use as a base for a sauce or gravy.

Place your leg of lamb on top of the onions in the slow cooker. Pour the beef stock around the lamb. The stock keeps the environment moist during the long cooking process and contributes to the dish’s overall flavor.

Cover your slow cooker and set it to low. The low setting is ideal for a large cut of meat like a leg of lamb because it ensures that the lamb cooks slowly and evenly, allowing the fibers in the meat to break down and become tender.

Cooking Time

Cook your lamb on low for about 10 hours. Remember, slow cookers can vary in temperature and efficiency, so start checking the lamb for doneness around the 8-hour mark. The lamb is done when it’s fall-apart tender and a meat thermometer inserted into the thickest part of the lamb reads at least 145°F (63°C), the minimum safe temperature for consumption according to the USDA.

About half an hour before the end of the cooking time, brush the lamb with the melted butter. This gives the lamb a rich, glossy finish.

Serving

Once your lamb is cooked to your liking, carefully remove it from the slow cooker and let it rest for about 15 minutes before serving. This resting period allows the juices to redistribute throughout the lamb, ensuring moist and flavorful meat.

While the lamb is resting, you can strain the cooking liquid from the slow cooker and reduce it on the stovetop to make a delicious gravy. Simply bring it to a boil in a saucepan and let it simmer until it’s reduced by about half.

To serve, slice the lamb against the grain. Pour some of the reduced cooking liquid or gravy over the lamb if desired. Pair the lamb with your favorite side dishes – mashed potatoes, roasted vegetables, or a simple green salad all work wonderfully.

Recipe Tips:

1. Scoring the Lamb: Scoring the lamb leg (making shallow cuts in the meat’s surface) before applying the rub allows the flavors to penetrate deeper into the meat, enhancing its taste.
2. Resting Time: Allowing the lamb to rest after it’s cooked is crucial. This resting period lets the juices redistribute throughout the lamb, ensuring each bite is moist and flavorful.
3. Using a Meat Thermometer: A meat thermometer is a useful tool to check the doneness of the lamb. The USDA recommends a minimum internal temperature of 145°F (63°C) for safe consumption.

Substitutions:

1. Herbs: If you don’t have fresh rosemary, you can substitute it with dried rosemary, thyme, or even a mix of Italian herbs.
2. Beef Stock: If you don’t have beef stock, you can use chicken stock, vegetable stock, for a different flavor profile.
3. Lamb Seasoning: If you can’t find specific lamb seasoning, you can make your own by combining common spices like garlic powder, onion powder, rosemary, thyme, salt, and pepper.

FAQs

Q: How do you cook a lamb roll?

A: Cooking a lamb roll can be done using different recipes and methods. Here are a few options based on the search results from various sources:

1. Lamb Leg Roll (Farmison Community Recipe)
   • Place in the center of the oven and roast for 20 minutes.
   • Then reduce the temperature to 190°C and continue roasting for 25 minutes per 500g until it reaches a core temperature suitable for your preference (medium rare, medium, well done, etc.).
   • Rest before serving.
2. Rolled Breast of Lamb Recipe (Great British Chefs)
   • Preheat the oven to 170°C/gas mark 3.5.
   • Transfer the lamb breast to a roasting tray.
   • Add wine to the frying pan and simmer for a few minutes, scraping up any bits.
   • Roast as per the recipe’s instructions.
3. Butterflied, Rolled, and Roasted Leg of Lamb Recipe (Martha Stewart)
   • Roast the lamb for 30 minutes.
   • Reduce oven temperature to 350 degrees.
   • Continue to roast until an instant-read thermometer reaches 130 degrees to 135 degrees for medium-rare.
4. Rolled Lamb Shoulder (Annabel Langbein)
   • Combine all ingredients in a dish large enough to hold the lamb for the marinade.
   • When ready to cook the lamb, preheat the oven to 180°C fan bake.
   • Follow the recipe’s instructions for cooking time and method.

Remember to let the lamb rest after roasting before carving and serving. This allows the juices to redistribute throughout the meat, making it more tender and juicy.

Also, please note that cooking times may vary based on the size and cut of your lamb roll. Always use a meat thermometer to ensure your lamb is cooked to the correct internal temperature.

Q: How many people does a leg of lamb feed?

A: Generally, you’ll want to plan on about ½ pound of lamb per person for a bone-in leg of lamb. So, a seven-pound leg of lamb will feed about 14 people. This could vary depending on how much your guests eat and what other dishes are available at the meal.

Q: What is semi boneless leg of lamb?

A: A semi-boneless leg of lamb has had the shank bone removed, but the sirloin bone is left intact. Some people prefer this cut because it makes carving the lamb easier while still allowing the bone to impart flavor and moisture to the meat as it cooks.

Q: How much does a leg of lamb weigh?

A: The weight of a leg of lamb can vary depending on the age and breed of the sheep. However, most legs of lamb sold in grocery stores will weigh between 5 and 7 pounds. Some larger legs can weigh up to 9 or 10 pounds.

Cooking a leg of lamb in a slow cooker is a simple and effective way to achieve tender, flavorful meat. The slow and low method of cooking breaks down the meat fibers, making it succulent and delicious. By following this recipe, and taking note of the tips and possible substitutions, you’ll be well on your way to serving a meal that will impress your family and friends. Whether you’re a seasoned cook or a beginner in the kitchen, this slow cooker leg of lamb recipe is sure to become a favorite. Enjoy the process and the tasty results!