Slow Cooker Leg of Lamb Roast
While at the farmers market we picked up a 4 pound leg of lamb roast. I decided to add amazing flavors and cook low and slow for a perfect Sunday dinner.
Here is a conversion if you decided to prepare this recipe in your dutch oven.
Go here ---> Conversion low cooker vs dutch oven
I served this dish with roasted red pepper risotto and roasted cauliflower.
Ingredients
- 4 pounds leg of lamb roast
- Kosher Salt
- Freshly ground pepper
- Olive oil
- 2 cups chicken broth
- 2 onions, peeled and sliced
- 4 cloves garlic, peeled
- 2 sprigs rosemary
- 1 teaspoon fresh thyme
- 3 cloves garlic, mashed
- 1 1/2 teaspoons fresh parsley, chopped
- 2 teaspoon fresh thyme leaves
- 2 tablespoons ground dijon mustard
Directions
Let leg of lamb come to room temperature. Season with salt and pepper.
Heat a large sauté pan over medium high heat. Once hot add in about 2 tablespoons of olive oil. Sear both sides of lamb for 2-3 minutes. (All you want is a nice sear on each side).
Set your slow cooker to low and pour in chicken broth. Add in onions and garlic. Top with lamb. Toss in rosemary and thyme then cover.
In a small bowl combine mashed garlic, rosemary, thyme, mustard and 1 teaspoon of salt. Coat top of lamb with mixture. Cover and let cook for 8 hours.