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Slow Cooker Rosemary And Garlic Leg Of Lamb
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This recipe combines the wonderful flavors of rosemary and garlic with succulent lamb for a mouthwatering slow cooker dish that is incredibly easy to make.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
6 cloves garlic, peeled and crushed
1 lemon, grated zest of
1 tablespoon chopped fresh rosemary
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 pounds boneless leg of lamb, tied
2 tablespoons olive oil
1/2 cup dry white wine
directions
Mash together the garlic, lemon zest, rosemary, salt, and black pepper. It should have a paste-like consistency. Rub the paste over the lamb, coating all sides.
Heat the oil in a large skillet over medium-high heat. Add the lamb and cook, turning as needed, until browned on all sides. Place the lamb in the crock pot.
Add the wine to the skillet and bring to a boil. Scrape the skillet with a wooden spoon to remove any cooked on bits from the pan. Pour the wine over the lamb in the crock pot.
Cover the crock pot and cook on low heat for 6 hours or until the lamb is tender and cooked to 145 degrees F on a meat thermometer.
Remove the lamb from the crock pot and place on a cutting board. Let rest for 5-10 minutes then slice and serve.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
473 calories, 35 grams fat, 2 grams carbohydrates, 32 grams protein per serving. This recipe is low in carbs.
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