Speedy Slow Cooked Lamb may sound contradictory but when you’ve forgotten to defrost your meat the night before, and 2pm rolls around, you no longer have 6-8 hours of slow cooking time. Not to worry, you can still achieve tender, juicy lamb and have dinner ready by the time you come home.
Slow cooked lamb & root vegetable bowl
I’ve recently started to buy boneless lamb leg from Costco. One $30 leg makes about 8 meals, a really good deal! I split the leg in two and froze the other half for a later date. 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 a 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 give another layer of flavour and are nice and soft after being cooked in lamb juice. Squash, potatoes, parsnips – you can’t go wrong!
Pulled lamb taco with peach salsa, guacamole and hot banana peppers & onions
The pulled lamb was so versatile! We used the meat for tacos on Taco Tuesday and in a carb-free root vegetable bowl. I plan to blend the remaining vegetables with my canned tomatoes and add the leftover meat to make a lamb ragu sauce – stay tuned for those photos!
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
¾ cup dry red wine
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 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. Deglaze the pan with ¼ cup of red wine.
In a food processor, combine garlic, lemon zest, 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 along with sauce from the deglazed pan, root vegetables, beef broth and ½ cup of red wine.
Cook on high for 4 hours, then for 1 hour on low.
Remove lamb from slow cooker and let sit for 10 minutes before serving. Pull apart 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.
Cooking lamb in the slow cooker is a delicious meal to make on a winter’s eve. There is nothing more comforting then walking in from the cold and being greeted by the smell of savory lamb, all ready to be served!
What is your favourite meal to make in a slow cooker?