Crock Pot Leg of Lamb

"I love the flavour combination of lemon, garlic and herbs with lamb and this recipe fulfills my taste buds' expectations! This is not meant to be a roast, but is meant to be fall apart soft - almost like a Mediterranean flavoured "pulled lamb"."
 
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photo by Peter J photo by Peter J
photo by Peter J
Ready In:
6hrs 10mins
Ingredients:
9
Serves:
4-8
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ingredients

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directions

  • Using the crock pot's ceramic dish, mix together oil, lemon juice, garlic, oregano and nutmeg.
  • Immerse leg of lamb into the mixture and cook on high for 6- 8 hours until falling apart.
  • Just before removing meat from crock pot, mix together mint, sugar and vinegar in dish and microwave for 30 seconds until vinegar is hot enough to melt sugar.
  • Remove meat to serving platter and pull apart with forks until you have chunky shreds of meat.
  • Drizzle over mint vinegar and serve piping hot.

Questions & Replies

  1. I am cooking two small sheep legs.in my slow cooker... it's an aroma machine.. How long until done
     
  2. How can I print the recipe from my phone?
     
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Reviews

  1. Didn't have garlic cloves so used garlic salt. Substituted lime juice for lemon. Loved it! Especially like the mint sauce...doubled that!
     
  2. 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!
     
  3. 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.
     
  4. 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.
     
  5. I am using 1 can of pineapple onion my own seasoning salt. Put in Crock pot cook until done tender about 3 to 5 hours. So yummy. Cook on med or high. Fat side up. rub seasoning all over leg of lamb. Put some pineapple on bottom and some onion. Put pineapple and onion on top save juice to based. When done let rest for about 30 min. Put brown sugar on If wanted.. Boneless Leg Of Lamb
     
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Tweaks

  1. This is very good. My lamb had a bone and it came out perfect. I defatted the the juices in the crock pot and thickened it up and served it over the meat instead of the sweet/sour mint sauce. My husband says he doesn't want lamb any other way.
     

RECIPE SUBMITTED BY

I was born and raised in South Africa but now live in Delaware USA. Since I can remember I have been cooking! My first real cooking experience was when I was 7. I came home from school one afternoon and felt like French toast. My elder brother was home with his friends and did not want to make it for me, so I got a pan out, put it on the stove, turned the stove on to high. After that I could not remember what to do, but I knew that French toast involved bread so I put the bread in the hot pan without grease and poured milk over it! Oy vey... My brother's friend asked me what I was trying to make and I told him. He laughed and told me I was making it wrong but he also taught me how to make French toast the right way. I came home every day after that and made French toast. I felt so confident with the little bit of knowledge I had acquired that I soon started experimenting with other things. Nothing was going to stop me! The first full meal I ever made for my family was boiled rice and oven roasted chicken pieces with a steamed vegetable medley. I was 8 years old and my mom was in hospital. My dad was struggling to hold down an intensely busy job, keep the family going and be with my mom, so I thought I would help him. I don't think he believed that I had done it on my own. I remember telling him that I read in a cookery book how to make a roast chicken but I did not know what "a" rosemary was so I just put the chicken in the dish without it. Decades later with a myriad tried and tested recipes behind me - flops and failures included - I know my way around any food item and kitchen utensil, much to my family's delight!
 
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