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**Slow Cooker Braised Leg of Lamb

Slow Cooker Braised Leg of Lamb

  • Cooking Time:

    6–8 hours
  • Servings:

    10–12

Ingredients

8 lb. Leg of Lamb, bone-in
1/3 c. fresh mint, chopped
3–4 sprigs of fresh rose­mary, chopped
2 tsp. Lemon Pep­per
3 cloves of gar­lic, smashed
1/8 c. olive oil
sea salt to taste
1 cup hearty red wine
3–4 sprigs thyme
1 red onion, chopped


This Slow Cook­er Braised Leg of Lamb will have your guests think­ing you slaved away in the kitchen all day!  A com­bi­na­tion of fresh herbs and hearty red wine lend amaz­ing fla­vor to this deli­cious, refined dish.

  1. Make a mari­nade for the lamb by com­bin­ing the mint, rose­mary, lemon pep­per, gar­lic and olive oil; rub mari­nade all over the lamb.
  2. Next, sea­son with sea salt to your taste. If pos­si­ble, cov­er lamb and refrig­er­ate for a few hours or overnight.
  3. Remove lamb from mari­nade; mean­while heat a heavy-bot­tomed pan (prefer­ably cast iron) over medi­um-high heat.  Add a touch of olive oil to hot pan and start to sear lamb.  Sear on all sides.
  4. Add red wine, red onion and thyme sprigs to crock, then place seared lamb into crock.  Cov­er and crock on LOW 6–8 hours.

NOTE:  Great with roast­ed pota­toes, car­rots and mint jel­ly.  Also, if you do not have wine on hand, try bal­sam­ic vine­gar or beef broth.

Option­al: For pre­sen­ta­tion, I have placed under the broil­er for a few min­utes.

Hap­py Crock­ing!

For over 450 more Slow Cook­er recipes, click here to get my eBook!

XOXO,

Jenn

leg of lamb

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Jennifer
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Jennifer

I want­ed to try this recipe but could only find a bone­less leg of lamb. Would that work? Is there any­thing I need to change or be aware of? So excit­ed to start using my crock pot more often!

Sarah Painter
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Sarah Painter

I tried this recipe last week. Fol­low­ing the direc­tions to the let­ter, I mar­i­nat­ed the [but­ter­flied] leg of lamb in the fridge then took it out next morn­ing. Each piece was braised on both sides in a cast iron pan, then removed to the crock pot. My hus­band and I put it on the low­est setting–cooking it for 5–7 hours. As Jew­ish observers of Passover and oth­er high holy days, may we say this was the most ten­der, juici­est lamb we’ve ever had. Thanks so much!

Gail Martens
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Gail Martens

If you sub­sti­tute bal­sam­ic vine­gar for the wine would you still use 1 cup?

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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