Slow Cooker Lamb Leg
Ingredients
The lamb
-
3 to 4
lb
boneless lamb leg roast
-
to taste
salt and pepper
-
2
teaspoons
Creole seasoning
-
6
cloves
garlic, finely chopped
-
2-3
tablespoons
rosemary, minced
-
2-3
tablespoons
fresh thyme, minced
-
1
teaspoon
white pepper
-
1
cup
chicken broth or red wine
-
1
medium
onion, cut into large chunks
-
2-3
small bay leaves
-
½
cup
chopped celery
For the gravy
-
¼
cup
butter
-
¼
cup
all-purpose flour
-
4
cups
lamb stock, adjust to desired gravy consistency
-
to taste
salt and ground black pepper
Instructions
- Rinse and pat dry the lamb leg, then generously salt and pepper it inside and out.
- Mix minced garlic, rosemary, thyme, and white pepper, then rub the mixture all over the lamb.
- If possible, marinate the lamb overnight for better flavor absorption.
- In the slow cooker, add chicken broth or wine, followed by onion, bay leaves, and celery.
- Place the marinated lamb in the slow cooker and cook on low for 5-6 hours.
- Once cooked, remove the meat and shred it using forks.
- To make the gravy, melt butter in a saucepan, whisk in flour to create a roux, and cook for a few minutes.
- Gradually add liquid to the roux, whisking until thickened, then season to taste.
Nutrition Facts (estimated)
Servings
5-7
Calories
346
Total fat
17g
Total carbohydrates
9g
Total protein
36g
Sodium
369mg
Cholesterol
134mg
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