When it’s the holidays, the meat that is always a highlight on the dining table is either Ham, Turkey, or beefy Prime Rib Roast. I totally get it. Don’t get me wrong. But here is a great addition for your holiday table – slow cooker lamb leg. One of those main cuts of meat that is readily available this time of the year and doesn’t require an oven. Freeing up oven space. Slow-cooking makes it tender and fall part and roasting it in the oven on broil for another 10 minutes gives it an additional beautiful browning and added crispiness.
Oh, you can barely taste the “lamb-y” flavor that most people complain about. The garlic and rosemary mixture permeates every inch of this lamb meat and that added wine, too; making it to soooo flavorful in every inch of it.
Why choose the boneless leg of lamb?
Boneless leg of lamb is the perfect choice for this recipe and for oven-roasted lamb recipes. It cooks faster compared to bone-in lamb leg and aside from which, you’ll also attain the exact doneness you want. But if you want to offer both medium-rare and well-done on a single lamb leg cut to cater to your guests’ preference, you may want to go with Bone-in Lamb Leg as each meat’s ends cooked in different temperatures. Boneless lamb legs can also be butterflied easily and be able to season the meat inside out. I got mine already butterflied. Had to remove the strings to season.
Roasting Temperature For Lamb at 325 Degrees F
How to cook a leg of lamb?
Prep the Lamb Leg
Rinse and butterfly the lamb: Rinse the leg of lamb, then pat dry with a paper towel. (Photo 1) Butterfly or split it open. Generously salt and pepper inside and out of the lamb, then season with salt and pepper or this Cajun Creole seasoning. Set aside. (Photo 2)
Marinating the Lamb Leg
Rub the lamb with salt: Make sure you rub the salt deep into as many cracks and crevasses as possible. Mix together minced garlic, rosemary, thyme, and white pepper. Rub the lamb with garlic mixture until it’s evenly distributed in the whole leg. (Photo 3) Tie it up and Marinate: Double the garlic, rosemary mixture if you like your food well seasoned. If time permits it’s best to let the lamb marinate overnight so it permeates every inch of the lamb. Tie it up to achieve regular shaping lamb to make sure it cooks evenly. (Photo 4)
Prep and Slow-cook
Prep the stock: Add about 1 cup wine or chicken stock in the slow cooker, followed by onions, bay leaf, and celery. (Photo 5) Start Slow-cooking: Place the marinated lamb in the crockpot then slowly cook for about 5 -6 hours on low. (Photo 6) Transfer: Remove meat to a serving platter and pull apart with forks until you have chunky shreds of meat. Alternatively, you can roast in the oven. See notes for cooking times and temperature.
Make the Roux (Photos 7-8)
Add flour and mix: Heat a saucepan or skillet with butter over medium-high heat. Gently whisk in the flour to make a “roux.” Stir the roux for 2-3 minutes to remove any raw taste of the flour. Gradually add liquid: Add about a ¼ or more of liquid and continue whisking until the mixture is thick and somewhat smooth as seen above. Then add the remaining liquid and adjust thickness to personal preference – season with salt and pepper. Remember gravy thickens as it cools down.
You’ll never regret having this delicious and affordable meat on your table. This would become one of your most-requested recipes. Trust me, you’ll definitely love this! And of course, if you have some leftovers (which I doubt you will 🙂 ), you can use them on sandwiches along with the gravy and some burritos. Now go grab your fork and knives. Dig in!!! This recipe was first posted on 11/8/2017. SaveSave SaveSave SaveSave SaveSave SaveSave
