This Is The Hottest Meal You Will Ever See… Don’t You Just Lamb It?

A few friends of mine knew about my worries when cooking lamb meat. They laughed at me teasingly and told me that I just needed to treat lamb as beef. As long as I get over my worries, I will be able to treat lamb the way it should be treated. If I am already able to do that, then I will realize that lamb is an easy meat to deal with. They even said that it’s easier to deal with than pork. When I told my husband that, he nodded and told me: “I told you so.”

Check out what our friends from Food have to say about this recipe:

“I love to use the crockpot for as many meals as possible, mostly out of convenience. While this recipe is simplistic, it also turns out to be quite a winner. My 14-year-old thanked me twice for this meal, which is rare. Meat was tender, slightly pink and really tasty. We love lamb and usually only eat it out as I always thought that it must be roasted and elaborately prepared. This recipe proves that that is not the case. I will definitely make this again when I find lamb on sale.”

I have to admit that this recipe changed my mind.

Ingredients

• 1 (2 1/2 kg) leg of lamb
• 5 garlic cloves, sliced
• 2 tablespoons Bertolli olive oil, enough to rub leg of lamb
• 2 tablespoons fresh rosemary, off stem and chopped or 2 tablespoons dried rosemary
• salt and pepper, to taste
• 4 cups College Inn vegetable stock, liquid (salt reduced)
• ¹⁄₄ cup Great Value reduced sodium soy sauce

Instructions

1. Make small incisions in leg of lamb and insert the slices of garlic in each incision.
2. Rub olive oil, rosemary around the lamb and season with salt and pepper.
3. In large non-stick pan, brown leg of lamb.
4. While the lamb is browning, you can prepare the slow cooker/crock pot. Pour the stock and soy sauce into the slow cooker/crock pot. When the lamb is finishing browning add it to the slow cooker/crock pot.
5. Cover and cook for 8-10 hours on low setting.
6. Remove from slow cooker/crock pot and let rest 15 to 20 minutes before slicing.

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Quick Tip: Be cautious with your salt, as this recipe has the liquid stock & soy which both have high salt content.

Thanks again to Food for this amazing recipe.