One of the most popular search terms people use to get here is “leg of lamb slow cooker”. Apparently I posted about it sometime back in 2008, and there are a great many people who want to know how to cook leg of lamb in the slow cooker. I’m glad to know this – there are few better – or simpler – meals than a melt-in-your-mouth leg of lamb, slow cooked while you go about your day.
If you pick up a leg of lamb – with or without the bone – that has had the shank end trimmed off, it will fit perfectly in a slow cooker. Lamb needs little help – I rubbed mine with chopped fresh mint, rosemary and garlic in no particular quantity, helped along with a glug of olive oil. I let it hang out for a bit, then put it in the slow cooker, put the lid on, and cook it on low for 8 hours. I didn’t even add any liquid – the roast released enough on its own, and all the moisture is contained in the slow cooker, so you don’t have to worry about it cooking off.
To make a quick mint sauce that’s better than any that comes in a bottle, simmer equal parts sugar, rice or white wine vinegar and water – I used 1/3 cup of each – until the sugar dissolves, then add a handful of chopped fresh mint and let it steep. Voila – one minute mint sauce.
Add roasted potatoes + peas. Happy weekend!
Slow Roasted Leg of Lamb with Mint, Rosemary and Garlic
1 leg of lamb, without the shank
a handful of fresh mint, chopped
a few sprigs of fresh rosemary, chopped
a few cloves of garlic, crushed
a glug of olive oil
Pat the lamb dry with paper towels, then combine the mint, rosemary, garlic and enough oil to make a runny paste, and smear it all over the lamb. Sprinkle with salt. If you have time, cover and refrigerate it for a few hours, or overnight.
Heat a large, heavy skillet with a drizzle of oil over medium-high heat and brown the lamb on all sides. Transfer to a slow cooker and cook on low for 8 hours. (If you like, add a glassful of red wine or chicken stock, but it’s not necessary – the slow cooker will contain all the juices from the meat and cook beautifully.) Serve hot, with mint sauce. Serves 6-8.