I was lazy, so I just grabbed large handfuls of fresh mint, rosemary and oregano, laid it in the liquids, squeezed one lemon and put the two rinds on top, as one poster suggested and then laid the lamb on top of it all. I used jarred minced garlic and smothered it all over the lamb, as well as sea salt and pepper b/c someone complained it was bland. Put in crockpot on high for 6 hours and everybody loved it!
Wow, loved it. When I deboned the lamd, I removed all visable fat. The only difference I made was to sit the raw meat on the juiced lemon rinds after immersing. When the meat was cooked I removed it from the crock pot, and made a gravy with the juices (no fat came to the surface at all). Then put the meat back into the pot and kept warm until serving.
Delicious and so easy to do. Used fresh oregano (1 tablespoon). I would consider re-naming it fall of the bone lamb, the leg I used was 3 1/2lb and the meat succulent. Thank you Bokenpop for a keeper.
I followed the recipe verbatim (minus the mint sauce). Kept it covered in the crockpot for 6-7 hours. While it did fall off the bone, it came out dry, which I've never had happen cooking meat in a crock pot. Also, other than the lemon flavor, it was tasteless. I appreciate the positive reviews I read here, but for the life of me I have no clue why this came out so bad. I've roasted plenty legs of lamb in the oven all of which were succulent and delicious. I wanted to try this because it was easy and meats I've cooked in the crock pot have always been full of flavor and juicy. Any thoughts on what may have happened here are appreciated.
Awesome....a real hit with everyone. Key is, leave the lid on.....don't open it up. Trust that the meat will be tender. I think mine would have been tons more tender if I had left the lid shut.
Excellent flavor. Big hit with the family served on white rice with pan fried asparagus.
This was ok but didn't have as much flavor as my family likes. I think next time I make it I'll add some spices.
This was a nice change of flavor for lamb. We did not use the mint vinegar, our lamb is grass fed Dorper and very mild, it sounded a bit overwhelming. But, the other ingredient tastes were delightful and different, the meat tender and moist. We will use this again!
I got mixed reviews from my family. Some liked the vinegar & mint. Some didn't. I myself did not care for that part of the recipe. If I decide to make this again I will omit the mint vinegar or just make some on the side for the ones who do like it.
I had high expectations because of the many good reviews, but I was disappointed. The lemon flavor did not compliment the lamb, rather it dominated it. Overall the recipe lacked the richness and savor of most crock pot lamb recipes.