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Boneless Lamb Leg Recipe Slow Cooker

Boneless Lamb Leg Recipe Slow Cooker - Easy Family Meal

When you bring out a boneless lamb leg slow cooker dish, there’s a whole world of flavors that can elevate your meal. 
Think about pairing your tender lamb with some fluffy couscous or creamy mashed potatoes. Imagine roasted vegetables, like carrots or asparagus, soaking up the juices from the lamb. 
A side salad, perhaps a refreshing cucumber and tomato mix drizzled with a lemon vinaigrette, adds a nice crunch and acidity to the meal. And to wash it all down, a bold red wine could be the perfect companion.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6
Course: Dinner
Cuisine: Mediterranean
Calories: 172
Ingredients Method Notes

Ingredients
  

  • 1 cup dry red wine
  • 1/2 cup low-sodium broth beef or chicken broth
  • 3 lb boneless leg of lamb, with excess fat removed 1.360 kg
  • Kosher sea salt
  • Freshly ground black pepper
  • Early Harvest Greek extra virgin olive oil
  • 1 lb pearl onions, peeled or shallots for a milder flavor
  • 12 garlic cloves 6 thinly sliced, 6 minced
  • 2 tsp dried rosemary 2.3 g
  • 2 tsp fresh thyme about 4-5 sprigs
  • 1 tsp dried oregano
  • 3/4 tsp smoked paprika
  • 1 lemon Juice
  • 1 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • Fresh parsley for garnish

Method
 

Step 1: Prepare the Lamb
  1. Start by patting your lamb dry with paper towels. This step is crucial. A dry surface allows for better browning. Season all sides generously with salt and black pepper. Time to add flavor!
Step 2: Sauté the Aromatics
  1. In your slow cooker on the sauté setting, pour in a few tablespoons of olive oil. Once it’s hot, add the pearl onions or shallots. Sauté until they start to soften, about 4-5 minutes. Then toss in the garlic.
    Sauté until fragrant, which should take about a minute more. Take them out and set aside.
Step 3: Brown the Lamb
  1. Using the same pot, add a bit more olive oil if needed. Place the seasoned lamb in and sear it on all sides until nice and brown. This step develops rich flavors. Remove the lamb from the pot.
Step 4: Deglaze with Wine
  1. Pour in your dry red wine. Using a wooden spoon, scrape up any delicious browned bits on the bottom of the pot. Bring the wine to a simmer for a couple of minutes to let the alcohol evaporate a bit.
Step 5: Combine Ingredients
  1. Return the lamb to the slow cooker. Pour the broth around it. Sprinkle on your dried rosemary, thyme, oregano, and smoked paprika. Squeeze in the lemon juice and drizzle the balsamic vinegar over everything. Finally, stir in the mustard.
Step 6: Slow Cook
  1. Cover your slow cooker and set it on low for 6-8 hours. The longer, the better. You want the lamb to become tender and flavorful.
Step 7: Serve and Enjoy
  1. Once the cooking time is up, carefully remove the lamb. Let it rest for about 10 minutes before slicing. This will keep it juicy. Then, slice it up and serve with the caramelized onions, garlic, and pan juices.

Notes

  • Quality Matters: Choose a good cut of meat. A well-marbled lamb leg will yield better flavor and tenderness.
  • Monitor During Cooking: Keep an eye on your slow cooker, especially the first time you make it. Each model varies in temperature.
  • Resting Time is Key: Always allow meat to rest after cooking. This helps the juices redistribute and enhances the overall tenderness.
  • Experiment with Herbs: Feel free to switch up the herbs based on what you like or have on hand. Fresh herbs can elevate the flavor even more.
  • Leftover Magic: Use leftovers in sandwiches or salads the next day. They’re absolutely delightful!