sandi-in-hawaii
Well-known member
I had defrosted a boneless leg of lamb, intending to grill it, but that didn't happen.
Given the time I had, I decided to cook it in the crockpot instead. I used the linked recipe from recipezaar, but it needed some fixing up!
Here's my tweaks:
I cut the lamb into three big chunks to fit better into my crockpot, and cooked it for 8 hours on low, not high.
The meat that was exposed looked kinda gray, and would have benefitted from some searing before cooking.
In the morning, I removed it from the crockpot, added a bunch of salt to the gravy, and thickened it with a cornstarch slurry, then let it cool so I could refrigerate it.
That night, I sliced the chunks, heated the gravy, then laid the slices into the gravy to reheat. It still needed more salt, so I added some shoyu..
After that, it was really good! Served it with smashed potatoes, leftover grilled eggplant, and some corn on the cob. Yum yum!
Here's my adapted recipe:
Crock Pot Leg of Lamb
3 1/2 lbs boneless leg of lamb
1/4 cup olive oil
1/2 cup lemon juice
4-6 garlic cloves, crushed
1 teaspoon dried oregano
1 teaspoon nutmeg
2 teaspoons salt
Shoyu (about 2 teaspoons?)
Cornstarch slurry to thicken (2 tablespoons cornstarch mixed with 3 tablespoons water)
Combine the oil, lemon juice, garlic, oregano, nutmeg, salt and shoyu in the crockpot.
Cut the lamb into 2-3 big chunks, so that it will fit nicely in your crockpot. Salt and pepper the lamb chunks and set aside. Preheat a large sauté pan, add some oil, then add the lamb to brown. Brown all sides, then place the lamb into the crockpot.
Cover and cook on LOW for about 8 hours until tender.
If you have time, remove to a storage container to cool, then refrigerate overnight. The next day, slice the cold lamb chunks into 1/4” slices. (It’s so much easier to slice when the lamb is cold. If you try to slice it when it’s hot, it falls apart and shreds.) Reheat the gravy, tasting for seasoning, adding more shoyu if needed, then thicken with cornstarch slurry. Add the lamb slices, and simmer on low until heated thru.
Remove meat to serving platter and pour the gravy over. Serve with mashed or roasted potatoes.
http://www.recipezaar.com/Crock-Pot-Leg-of-Lamb-113015
Given the time I had, I decided to cook it in the crockpot instead. I used the linked recipe from recipezaar, but it needed some fixing up!
Here's my tweaks:
I cut the lamb into three big chunks to fit better into my crockpot, and cooked it for 8 hours on low, not high.
The meat that was exposed looked kinda gray, and would have benefitted from some searing before cooking.
In the morning, I removed it from the crockpot, added a bunch of salt to the gravy, and thickened it with a cornstarch slurry, then let it cool so I could refrigerate it.
That night, I sliced the chunks, heated the gravy, then laid the slices into the gravy to reheat. It still needed more salt, so I added some shoyu..
After that, it was really good! Served it with smashed potatoes, leftover grilled eggplant, and some corn on the cob. Yum yum!
Here's my adapted recipe:
Crock Pot Leg of Lamb
3 1/2 lbs boneless leg of lamb
1/4 cup olive oil
1/2 cup lemon juice
4-6 garlic cloves, crushed
1 teaspoon dried oregano
1 teaspoon nutmeg
2 teaspoons salt
Shoyu (about 2 teaspoons?)
Cornstarch slurry to thicken (2 tablespoons cornstarch mixed with 3 tablespoons water)
Combine the oil, lemon juice, garlic, oregano, nutmeg, salt and shoyu in the crockpot.
Cut the lamb into 2-3 big chunks, so that it will fit nicely in your crockpot. Salt and pepper the lamb chunks and set aside. Preheat a large sauté pan, add some oil, then add the lamb to brown. Brown all sides, then place the lamb into the crockpot.
Cover and cook on LOW for about 8 hours until tender.
If you have time, remove to a storage container to cool, then refrigerate overnight. The next day, slice the cold lamb chunks into 1/4” slices. (It’s so much easier to slice when the lamb is cold. If you try to slice it when it’s hot, it falls apart and shreds.) Reheat the gravy, tasting for seasoning, adding more shoyu if needed, then thicken with cornstarch slurry. Add the lamb slices, and simmer on low until heated thru.
Remove meat to serving platter and pour the gravy over. Serve with mashed or roasted potatoes.
http://www.recipezaar.com/Crock-Pot-Leg-of-Lamb-113015