Leg of lamb might be a gourmet meal that you wouldn't associate with your Crock-Pot, but this cut of meat can be roasted quite successfully in your slow cooker. Your success depends on what ingredients you use with your leg of lamb, as well as how long you cook it. With the right technique, you can create a tender and juicy roasted leg of lamb that rivals any cooked in the oven.
Trim any visible fat from the lamb. Tie the roast together using kitchen string. To tie, roll the boneless leg of lamb up tightly. Place string around the roll and tie it very tightly. Space your ties evenly, which will encourage even cooking.
Combine the olive oil, sea salt, black pepper, minced garlic, dried rosemary and grated lemon zest in a small mixing bowl. Rub the seasoning over all surfaces of the leg of lamb.
Heat the 2 tbsp. olive oil in a large nonstick skillet and brown the leg of lamb on each side. Remove the browned lamb from the pan and place it in the slow cooker.
Add the white wine to the pot and turn the heat to low. Allow the leg of lamb to cook for six to eight hours, turning at least once. Check for doneness by poking an instant read meat thermometer into the fattest part of the leg of lamb. The temperature should read 160 degrees F.
Remove the lamb from the slow cooker using tongs. Place it on a serving platter, slice and serve.
- "Slow Cookers For Dummies"; Tom Lacalamita and Glenna Vance; 2011
- "Slow & Easy: Fast-Fix Recipes for Your Electric Slow Cooker"; Natalie Haughton; 2008
- Kitchen Daily; How to Debone and Tie a Leg of Lamb; Culinary Institute of America