Friday, January 1, 2010

Crockpot Leg of Lamb

I made another leg of lamb for our New Years Day dinner this year, like I did last year. I think this may become our tradition - making a leg of lamb and having our friends over for dinner on NYD every year - its a lot of fun! :) I used the method on the A Year of Slow Cooking blog for making it this time. This was sooooo good! Super tender, super moist, super delicious!! Everyone loved it! This is definitely going to be my go-to way for making any future legs of lamb! Its good roasted in the oven, but it seriously doesn't even compare to being cooked in the crockpot all day! Stephanie from A Year of Slowcooking uses the frozen leg of lamb from Trader Joe's - I might have to try that sometime since this was our last leg of lamb (cut into two halves) from the lamb we bought last year. We're running very low on our lamb supply - only a few more things to use up. I'll have to make sure we get a lamb again this year since I missed the timing for them last year.

Crockpot Leg of Lamb

leg of lamb
1/2 cup of water

If you are using a frozen leg of lamb, run hot water over the frozen lamb package, just so it thaws enough that you can cut open the package and peel it away from the meat. Plop it into your crockpot. Add a half cup of water. Cover and cook on low for 7-9 hours.

If you are using fresh (or thawed, as was my case) leg of lamb, mix the rosemary, salt, and pepper together to make a dry rub. Cover the lamb with the dry rub, patting it in well. Place lamb in the crockpot. Pour in 1/2 cup of water and cook on high for 4-6 hours. (Mine cooked for 5 hours)

** You can also add your favorite veggies right into the crockpot, as well. I didn't do that this time, I just roasted some red potatoes, asparagus, and brussels sprouts in the oven.

1 comment:

Mary Voogt said...

Crockpot is the best! This is very similar to how I made my lamb last year for Easter. I also added garlic and a little red wine. Very good.