What’s for Dinner: Slow Cooker Leg of Lamb

December 19, 2012

If you’re looking for easy meals for dinner, you can’t go past this one!  This is a great slow cooker recipe that you can make all year round.  I have to confess though – I’ve got the L plates on when it comes to the slow cooker!  I don’t like the idea of having to pre-cook things before I put them into the slow cooker, because for me that is hard work!  I’d prefer to do all the prep in one hit.

When I’m searching out and testing slow cooker recipes I look for EASY slow cooker recipes – basically ones you just put all the ingredients in the slow cooker and walk away!  I’m keen to try different recipes that mean I can use a slow cooker all year round – ESPECIALLY to keep us out of the kitchen in summer!  If I am only using an appliance for one or two months of the year it is taking up space, and I HATE that!

Greater Than the Sum of Its Parts jeffsmallwood via Compfight

Today I’m excited to share with you a great roast lamb recipe you can make in the slow cooker.  Perfect easy recipe that will solve the what’s for dinner challenge or what to put in the lunches! The only thing you’ll need to adjust is cooking time – you’ll need anywhere between 6-8 hours depending on how well done you like your lamb.

Slow Cooker Leg of Lamb

Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • ONION 1, sliced
  • ROSEMARY SPRIGS
  • STOCK/ WINE half cup
  • LEG OF LAMB (to fit slow cooker – with or without bone. If no bone take off netting)
  • GARLIC 2 cloves, chopped into strips
  • OLIVE OIL approx 1 teaspoon
  • WHOLEGRAIN MUSTARD, 2 tablespoons
  • HONEY, 1 tablespoon
  • OLIVE OIL
  • SALT AND PEPPER
  • Serve with:
  • Mashed potatoes and green vegies (you can toss in some potatoes if you like vs mashing)
Instructions
  1. Place onion, some of the rosemary springs and stock in the base of the slow cooker.
  2. Add roast.
  3. Cut small slits over the topside of roast, add a few rosemary sprigs and garlic into slits.
  4. Combine oil, mustard and honey and rub over lamb, ensuring it penetrates into the slits.
  5. Sprinkle with salt and pepper.
  6. Cook on slow for approximately 6- 8 hours (smaller roasts will need less time)