Leg of Lamb Crock Pot Roast
This slow cooker lamb recipe is all about ease and instructs how to prepare succulent lamb meat and a delicious gravy made from the braising liquids. A family style lamb feast worthy of Easter, Thanksgiving or Christmas gatherings. Leftovers make for wonderful gyros, lamb wraps or sandwiches.
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Servings: 10 -12 servings
Calories: 683kcal
Ingredients
- 6 lbs boneless leg of lamb*
- kosher salt to taste, to season lamb
- black pepper to taste, to season lamb
- 2 tablespoon olive oil
- 2 large yellow onions
- 6 garlic cloves
- 4-5 sprigs fresh rosemary plus more for garnish**
- 2-3 anchovy fillets***
- 2 tablespoon Worcestershire sauce
- 1 cup red wine bold and spicy is ideal
- 1 cup beef broth
- 6 teaspoon Dijon mustard for gravy
Instructions
- Set up your slow cooker and bring the leg of lamb to room temperature. Prepare a large skillet in which the lamb fits. Very finely chop the rosemary, dice the onions and rough chop the garlic. Line up all the ingredients except for the mustard.
- Pat dry the leg of lamb thoroughly. Season with salt and pepper to taste. Heat 1 tablespoon of olive oil in the skillet over medium-high. When the oil is shimmering sear the leg of lamb on all sides until they turn golden brown. Place the lamb inside the crock pot.
- Lower the heat to medium and to the same skillet add the rest of the olive oil, the diced onion, garlic and rosemary. Saute for about a minute, then work in the anchovies and the Worcestershire sauce. Cook for another minute and deglaze with the wine. Scrape off all the brown bits from the bottom and simmer until the wine reduces by half. Pour the entire mixture over the lamb. Add the beef broth. Close the lid and turn on the slow cooker.
- Cook until the lamb leg is fall-apart tender. On low this can take up to 9 hours. On high about 5-6 hours. It depends on the slow cooker. Your are the decision maker - if satisfied with the tenderness it is done (a fork inserted into the meat should be easy to turn and the meat will not offer much resistance before it breaks apart).
- Turn off the slow cooker. Carefully skim the rendered fat using a spoon. Discard it. Carefully lift the leg of lamb out of the crock pot and onto a platter. Keep it warm by tenting with foil and perhaps placing in a 200 F oven (make sure the platter is oven proof).
- Strain the braising liquid through a sieve into a large pan (the ample surface area will help the sauce reduce faster). Bring to simmer over medium heat. Once it reduces a bit whisk in the Dijon mustard. Simmer for another minute or until satisfied with the consistency. Transfer the so prepared gravy to a warm serving dish or gravy boat.
- Serve the leg of lamb onto a platter, partially pulled apart or shredded. Douse with gravy, the meat will absorb it instantly. See notes in post on presentation.
Notes
The cooking times noted are arbitrary to the extent that the size of the lamb leg will vary as well as the calibration of the slow cooker and of course the cooking mode - low or high. Patience is key and time management of great value. Please consult the relevant sections in the post above that discuss approaches to a seemles and stress-free preparation of this crock pot lamb roast.
*To cook bone-in leg of lamb consult the body of the post first then follow the recipe as written. It will likely take an hour longer to cook the lamb.
**If using dried rosemary you will need about 3 tsp.
***Anchovies impart a deep umami flavor. They will not taste fishy, rather will deepen the overall savory taste of the braising liquid.
To make this recipe in a traditional braiser, Dutch oven or roasting pan, consult the directions in the relevant section of the post.
Nutrition
Serving: 1g | Calories: 683kcal | Carbohydrates: 4g | Protein: 62g | Fat: 43g | Saturated Fat: 17g | Polyunsaturated Fat: 22g | Cholesterol: 226mg | Sodium: 394mg | Fiber: 1g | Sugar: 1g
