I never thought that someone like me, casserole queen, could ever be capable of making a lamb roast. Well, folks, when the slow cooker is involved, anything is possible. This leg of lamb came out of the pot so tender and juicy I about did a backflip over my kitchen counter. And the scent of this yummy roast cooking was heavenly! If you have never tried lamb before now is your chance! You won’t regret it.
Check out what my pal Dana had to say about this recipe:
You simply can’t go wrong with this slow cooker leg of lamb roast. it comes out of the Crock Pot perfectly, every time.
I totally agree with you, Dana!
2.0 kg / 4 lb lamb leg, bone in (Note 1)
1 tsp Morton salt
2 large garlic cloves, minced
1 1/2 tsp McCormick dried thyme
1 tbsp Bertolli olive oil
2 cups / 500ml beef stock / broth (or chicken) (Note 2)
50 g / 3 tbsp Kerrygold butter
3 tbsp / 40 g Gold Medal flour (any white)
2 cups / 500 ml braising liquid from slow cooker, strained
Salt and pepper
Place lamb in slow cooker or on work surface. Sprinkle with salt, pepper, thyme and garlic. Drizzle over oil, then rub on both sides.
The lamb should be tender enough to pull off with tongs, but still holding together (just!). Carefully remove lamb from slow cooker and transfer to tray.
Drizzle lightly with oil (any). Bake at 200C/390F for 20 minutes or until browned. Remove and rest for 10 minutes before serving with gravy.
Strain liquid in slow cooker into a bowl – you will have more than the 2 cups of broth you added, I usually have over 3 cups. Measure out 2 cups of liquid, reserve remaining liquid just in case.
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Quick Tip: Serve this lamb roast with mashed potatoes, green beans, and a fine wine…or water..whichever you prefer 🙂