Leg of Lamb

Leg of Lamb made in a slow cooker produces a unique flavor and texture to an old favorite. It is advisable to let it cook until the meat is falling away from the bone. Then, instead of carving it, just pull strips of meat off with a pair of tongs.

The lamb is the most tender and succulent you will ever taste. Also, because it is cooked for ten hours in a crock pot, it is ideal for the busy person who has other things to do all day. The herbs generate a beautiful aroma around the kitchen, which is also nice to come home to.
Submitted by David McCarthy, Australia

Ingredients

• Leg of lamb. Be sure it will fit into crock pot, so small is best.
• Sprigs of fresh rosemary
• 1 clove garlic, crushed
• 1 onion, thinly sliced
• 2 carrots, sliced down the middle
• Dash of olive oil
• Salt and pepper to taste

Method

Carefully trim all the fat that you can from the meat.

In a mortar and pestle, place the crushed garlic, striped rosemary needles and olive oil. Crush together until the smell of the rosemary is strongest. (Tip: If you dip the sprigs of rosemary into boiling water before stripping the needles it will bring out the taste even more.)

With a sharp knife make six stab holes about 2 inches (50 mm) deep in the thickest parts of the meat. Open the holes by inserting your finger and place some of the garlic and rosemary mix into the holes. Do not use more than one clove of garlic because it permeates the meat and will be too strong if you use more.

Place the onion slices on the base of the crock pot, add the carrots and place the lamb on top.

Cook for 8–10 hours on Low, until the meat is so tender that it is falling away from the bone.

Don't worry about shrinkage, it happens.

Variations

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