This recipe is just so easy, simply marinate a leg of lamb with rosemary, garlic and lemon overnight and throw in the slow cooker in the morning. I really like to get the prep out of the way the night before and have minimum fuss in the morning and the bonus is that you get loads more flavour from the long marinating time as well as the long slow cooking time.
Slow Cooker Lamb with Rosemary and Lemon
- 2 kg Leg of Scotch Lamb bone in for more flavour
- 4 sprigs of rosemary
- 3 cloves of garlic
- 1 lemon sliced
- 2 tbsp of olive or rapeseed oil
- 1 litre lamb stock
- salt and freshly ground black pepper
- Pierce the leg of lamb all over with the tip of a sharp knife.
- Push pieces of rosemary into half of the holes and slivers of garlic into the other half making sure you distribute them evenly.
- Place the lamb into a large plastic bag, add the lemon slices and the remaining rosemary sprigs and the oil into the bag and season well.
- Seal the top of the bag with a clip and place in the fridge.
- Place the bag in the fridge overnight.
- In the morning, empty the contents of the bag into your slow cooker or crockpot and add a litre of lamb stock.
- Cook on low for 8 hours.
The lamb was delicious, falling apart and full of flavour. I made gravy with the juices and served it with a potato and celeriac gratin and roasted carrots.
This is my entry for The Slow Cooked Challenge this month. The Slow Cooked Challenge is a monthly Linky party for all slowly cooked food which I run with Lucy from Baking Queen 74. You can read all the information about the challenge and join in our March ‘Oranges and Lemons’ Citrus Linky.
I’m also adding it to Cooking with Herbs the Linky Party run by Karen at Lavender and Lovage. The theme this month is Herbs for Easter and Spring, and this lamb dish is ideal for Easter or Spring entertaining.