If you don’t own a slow cooker, buy one. I’m serious. Drive your car to the nearest slow cooker retailer, and invest $30 in a new, magic, slow cooking dream machine.
Yesterday I cooked a leg of lamb in my slow cooker for the first time, and it definitely won’t be the last. I made up this recipe as I went along based on the ingredients/spices I had at home, and the only thing I would recommend is to be liberal with the salt. The potatoes suck all the salt right out of this dish, so don’t be scared to salt and salt again.
Slow Roasted Leg of Lamb
1 (3-4lb) leg of lamb
2 tbs cumin
1 tbs coriander
1 tbs ground garlic
fresh ground pepper & salt to taste
Pat your leg of lamb completely dry. Combine spices in a bowl and then rub all over leg of lamb. Brown leg of lamb in a hot, non-stick pan until golden brown on all sides. Throw in to crock pot on top of the lemon roasted potatoes (recipe below). Cook on low for 6-8 hours until tender. If you’re not cooking the lamb with the potatoes, then add at least half a cup of wine or chicken broth to the crock pot.
Lemon Roasted Potatoes with Oregano
2lbs small Yukon potatoes (cut into quarters)
1 cup of chicken broth
1 tbs oregano
salt & pepper to taste
Once you cut up the potatoes, throw them into the crockpot. Season with salt, pepper, oregano and then pour the chicken broth on top. Finish them off by squeezing half of the lemon over the top of them, and throwing the lemon quarters into the crockpot. Squeeze the other half of the lemon over them before you serve them.
So this lamb could easily be served on it’s own, with the potatoes and a salad as accompaniments. You could also make a gravy from the juices left in the crockpot, and who doesn’t love gravy? I could bathe in it.
But I chose to pull apart the leg of lamb and make pitas with tomatoes and cool, cucumber tzatziki. And since a 4lb leg of lamb makes is enough to feed that Duggar family with 20 kids, I’ll probably be eating lamb pitas for the next two weeks.