Slow Cooker Lamb Leg

Slow Cooker Lamb Leg – slow-roasted succulent lamb meat with the well-browned and crispy exterior; flavored with creole seasoning, garlic, and rosemary. A recipe with minimal prep but delivers great flavors in every bite.

Course Main

Cuisine American

Prep Time 15

Cook Time 6

Total Time 6 15

Servings -7 people

Calories 346kcal

Author Imma

Ingredients

3 to 4 lb boneless lamb leg roast, (1361 to 1814 g)
salt and pepper, to taste
2 teaspoons or more Creole seasoning
6 cloves garlic, finely chopped
2 – 3 tablespoons rosemary, minced
2- 3 fresh thyme, minced
1 teaspoon white pepper
1 cup (240 ml) chicken broth or red wine
1 medium onion, cut into large chunks
2-3 small bay leaves
½ cup chopped celery

Gravy

¼ cup butter
¼ cup all-purpose flour
4 cups or more lamb stock, adjust to desired gravy consistency
salt and ground black pepper, to taste

Instructions

Rinse the leg of lamb, then pat dry with paper towel.
Generously salt and pepper inside and out of the lamb , then season with Cajun creole seasoning here. Set aside. Make sure you rub the salt deep into as many cracks and crevasses as possible.
Mix together minced garlic, rosemary, thyme and white pepper.
Rub the lamb with garlic mixture until it’s evenly distributed in the whole leg. If time permits it’s best to let lamb marinate over-night so it permeates every inch of the lamb. Add about 1 cup wine or stock in the slow cooker, followed by onions, bay leaf and celery.
Place the marinated lamb in the crockpot then slowly cook for about 5 -6 hours on low. Remove meat to serving platter and pull apart with forks until you have chunky shreds of meat. Alternatively, you can roast in the oven . Check notes for cooking times
Pour Lamb stock in a bowl to cool down.

Gravy

Heat a saucepan or skillet with butter over a medium-high heat.
Gently whisk in the flour to make a “roux.” Stir the roux for 2-3 minutes to remove any raw taste of the flour.
Gradually add about a ¼ or more of liquid and continue whisking until mixture is thick and somewhat smooth.
Then add the remaining liquid and adjust thickness to personal preference – season with salt and pepper. Remember gravy thickens as it cools down

Notes

When choosing a lamb cut at your local butcher’s market, go with the leg of lamb particularly the sirloin-end legs that start at the hip and start at around the knee.
Boneless lamb leg cooks faster than bone-in lamb leg and it’s easier to hit your desired exact doneness.
After choosing a boneless lamb leg, make sure you have it butterflied (split open and rolled out) so you can season thoroughly the lamb meat both inside and out.
To allow the meat to absorb the flavor well, season the meat at least 45 minutes before cooking it but marinating it overnight does deliver a very good result.
You can season the meat with your preferred spices but lambs usually taste better when seasoned with one of the following: rosemary and garlic mixture, Chinese five-spice, and Harrisa.
After seasoning your lamb inside out, make sure to roll it and tie up to achieve a regular shape during cooking. Irregular shapes lead to uneven cooking, so take note of that.

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