It’s happened to all of us. You wake up bright and earlier with every intention of prepping your slow cooker but you get wrapped up in a blog post. Or grooming your cats. Or a really good zombie flick. Before you know it, there’s only 5 hours until dinner. Yikes! Not to worry, you can still achieve tender, juicy lamb! This post is all about showing you how to make slow cooked lamb in your crock pot in under 6 hours. How awesome is that?
How To Make Slow Cooked Lamb – Lamb Ragu over Quinoa Pasta
I’ve recently started to buy boneless lamb leg from Costco. One $35 leg makes about 16 servings, a really good deal! What I do is divide the leg in two and freeze the other half. I tend to slow cook the first portion and grind up the second portion for burgers or my Lamb Shepherd’s Pie with Sweet Potato Topping.
The first time I made lamb in the slow cooker I had it on low for 3 hours and 1 hour on high and the leg came out flavourful and juicy. For the second half of the leg, I reversed the process and cooked the lamb for 4 hours on high and 1 hour on low and the result was very different. The leg fell apart into tender strands and chunks, and my mouth watered as I pulled the meat apart. I added different root vegetables each time, they add to the earthy flavour and are nice and soft after being cooked in lamb juice. Squash, potatoes, parsnips – you can’t go wrong!
How To Make Slow Cooked Lamb – Lamb Taco braised in Guinness with grilled banana peppers and feta cheese
How To Make Slow Cooked Lamb – Lamb taco with peach salsa, guacamole and hot banana peppers & onions
The possibilities are endless! Change up your tacos by adding pulled lamb and top with mango salsa or feta cheese. For an awesome ragu sauce, blend the remaining vegetables with some canned tomatoes and add the leftover lamb.
Boneless leg of lamb (depending on the size of your slow cooker) approx 3 pounds
2 tablespoon extra virgin olive oil
sea salt and freshly ground pepper
4 garlic cloves, trimmed and peeled
zest from half a lemon
2 tablespoon fresh mint
1 tablespoon fresh rosemary
2 pounds root vegetables scrubbed and chopped into 1 inch cubes
½ cup dry red wine
½ cup low sodium beef broth
(I've used various combinations of sweet potato, yellow potato, parsnips and butternut squash)
Heat a large cast iron pan on medium high heat.
Rub lamb with 1 tablespoon olive oil and a sprinkling of salt & pepper. Using tongs, sear each side for 30 seconds. Remove lamb and place on plastic cutting board.
In a food processor, combine garlic, lemon zest, 1 tablespoon olive oil, ½ teaspoon sea salt, ½ teaspoon ground pepper, mint and rosemary. Process and spread paste over lamb, making sure to get into all the little crevices.
Place lamb in slow cooker overtop of root vegetables, and add wine and broth.
Cook on high for 4 hours, then for 1 hour on low.
Using a slotted spoon, remove lamb from slow cooker and let sit for 10 minutes before serving. Pull apart any large chunks using a carving fork. Using a slotted spoon, remove root vegetables.
Reserve juice for gravies or for cooking quinoa.
Serve lamb alongside root vegetables or in a taco.
Root vegetables can be blended into a tomato sauce for a lamb ragu.
I leave the skin on the root vegetables to add flavour to the lamb, with the exception of the butternut squash which has to be peeled.