Crockpot Leg Of Lamb Recipe
This dry rub seasoning blend for your leg of lamb is pretty much the best thing in the history of the universe. If you think you don't like lamb, it's because you've been cooking it wrong.
I've made leg of lamb in the crockpot four times now, and each time I do, I marvel at just how good it is.
We've baked, broiled, and barbecued lamb, but the crockpot lamb really comes out the best.
We've baked, broiled, and barbecued lamb, but the crockpot lamb really comes out the best.
Lamb has a tendency to dry out. That's just not a possibility if it is cooked slowly in it's own juices.
The Ingredients.
I like the seasoned boneless leg of lamb from Trader Joe's. It is in the frozen food section.
If you do not have access to a Trader Joe's (you should really move), you can make a dry rub with:
1/2 teaspoon black pepper
1/2 teaspoon kosher salt
1/2 teaspoon dried rosemary
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon kosher salt
1/2 teaspoon dried rosemary
1/2 teaspoon garlic powder
--1/2 cup of water
Use a 4 to 5 pound boneless leg of lamb. If your lamb has a bone, that is FINE. It's just that it usually is easier to find the boneless in the grocery store.
The Directions.
--If you are using the Trader Joes lamb, plop it into your crockpot
If you are using your OWN leg of lamb: thaw it overnight in the fridge.
Run it under cold water to rinse it off a bit. Pat dry with paper towels.
in a small mixing bowl, combine the dry seasonings.
Place the lamb into your slow cooker, and rub the seasoning blend all over it.
If you are using your OWN leg of lamb: thaw it overnight in the fridge.
Run it under cold water to rinse it off a bit. Pat dry with paper towels.
in a small mixing bowl, combine the dry seasonings.
Place the lamb into your slow cooker, and rub the seasoning blend all over it.
Pour a 1/2 cup of water around the *base* of the meat (this means, don't "wash" the seasoning off of the lamb!) ;-)
--cover and cook on low for 7-9 hours.
I didn't add any vegetables to the crockpot because we are still working on these leftovers, but any of your favorites would work fine.
Potatoes, carrots, celery, an onion...
Potatoes, carrots, celery, an onion...
you don't need to add any additional water as long as you keep the lid closed and don't futz with it.
PS: your lamb is finished when it is spoon tender. If your meat doesn't fall apart easily, then it's not cooked long enough. You want it to sort of break down and then reabsorb the cooking liquid.
PS: your lamb is finished when it is spoon tender. If your meat doesn't fall apart easily, then it's not cooked long enough. You want it to sort of break down and then reabsorb the cooking liquid.
The Verdict.
I really am no longer interested in attempting to cook lamb any other way.
This always turns out perfectly, and no one needs to man the bbq (and ignore the family... hmmph...).
This always turns out perfectly, and no one needs to man the bbq (and ignore the family... hmmph...).
