Slow Cooker Leg of Lamb
Slow Cooker Leg of Lamb is savory, succulent and full of natural flavors that create a comforting meal that is simply delicious.
Servings: 6
Calories:
Equipment
Ingredients
- 4 lbs leg of lamb (bone-in)
- 2 cups unsalted or low-sodium beef broth/stock
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 4 garlic cloves
- 5 thyme sprigs
- 2 rosemary sprigs
Gravy
- 3 tbsp all-purpose flour
- 2 tbsp unsalted butter
Instructions
- Clean and rinse then pat the lamb dry with paper towels. Place lamb in the slow cooker (make sure that the lamb fits inside the slow cooker before you cook).
- Rub salt & pepper all over the lamb. Drizzle olive oil on top of the lamb. Add garlic, thyme and rosemary on top of the lamb. Pour in beef broth.
- Slow cook on low for 10 hours or until tender (cook on high for 5 hours).
- Transfer the cooked lamb on to a plate and cover until ready to eat. Transfer the broth from the cooker to a cup.
- Place butter in the saucepan and turn it up to medium-high. Wait for 30 seconds until it melts. Add flour and stir constantly for 30 seconds. Slowly pour ½ cup of broth into the pan; whisk until smooth. Repeat the step by adding second ½ cup; whisk until smooth. Then slowly pour in the rest of the broth; mix and whisk. Reduce the heat to medium and let it simmer for 10 minutes or until desired consistency. Season with salt and pepper as needed. Optional: strain the gravy to remove any chumps of flour.