Dinner - Slow cooker lamb roast boneless recipes

Author: Stanley Arroyo

Dinner Lamb recipes Main course Supper Entree

Slow cooker boneless leg of lamb A tender and easy crockpot leg of lamb roast cooked low and slow all day. Enjoy with mashed potatoes and steamed veg This aromatic roast lamb has a tender texture and a perfectly rosy, medium-rare hue from edge to center.

Slow cooker boneless leg of lamb
Slow Cooker Leg of Lamb
Slow cooker leg of lamb
Slow-Roasted Boneless Leg of Lamb Recipe
How long should you slow cook a lamb roast?
How long does deboned leg of lamb take to cook?
How long does lamb take on high in slow cooker?
Can you overcook lamb in a slow cooker?

Slow cooker boneless leg of lamb

Slow cooker boneless leg of lamb
Provided by: Lyubomira
Total time: 370 minutes
Cook time: 360 minutes
Prep time: 10 minutes
Yields: 12 servings
Cuisine: bulgarian
Number of ingredients: 11

Ingredients:

3-4 lb leg of lamb
1 tbsp salt
1/2 tsp black pepper
4 garlic cloves (chopped)
2 tsp thyme
1 tsp dried mint (optional, but recomended)
3 tbsp olive oil
1 onion (sliced)
1 cup beef of vegetable stock
1 cup water (or sub with stock)
Optional - use 1/2 cup of water and 1/2 cup of red wine

Nutrition:

How to cook:

Purchase boneless leg of lamb, that is usually tied. I usually until it, and season on top, you don’t need to season the inside, since with slow cooking the seasoning will eventually get inside.
In a small bowl combine olive oil, salt, pepper, thyme and mint.
Rub spices on the outside of the lamb (you can rub the inside as well, if you want to).
Place onion at the bottom of a crock pot.
Add the meat.
Add garlic on top.
Pour the stock and water (and wine optional) in the slow cooker.
Cover and cook for 4 hours on high or 6 hours on low.
Remove the meat from the slow cooker and slice or shred with fork.
Optional - brown the top of the roast under the broiler for 2-3 minutes, if you want to have crispy outside.
You can make gravy to serve with the lamb, by using 2 tbsp butter, 1/4 cup of flour and 3 cups lamb stock (left over in the crock pot). Cook over medium heat , stirring frequently until thickened. Season with salt and pepper.

Notes: Slow Roasted Boneless Leg of Lamb, Check to make sure the liquid level is covering 1/4 to 1/3 of the lamb leg. Decrease the oven temperature to 350 F and roast for 2 hours. Top up

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slow-roasted boneless leg of lamb recipe slow cooker boneless leg of lamb slow cooker lamb roast boneless boneless leg of lamb recipe slow cooker leg of lamb

Slow Cooker Leg of Lamb

A tender and easy crockpot leg of lamb roast cooked low and slow all day.
Provided by: Kori
Total time: 440 minutes
Cook time: 420 minutes
Prep time: 20 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 13

Ingredients:

6 pound semi-boneless leg of lamb
1 cup lamb stock ((or beef))
1 cup red wine
1 large sweet onion ((peeled and cut into 8 wedges))
3 tablespoons olive oil
1 tablespoon garlic cloves ((minced))
1½ teaspoons table salt
½ teaspoon ground black pepper
zest of 1 lemon
2 teaspoons garlic powder
3-4 sprigs thyme ((chop thyme leaves from 1 sprig, leave the other sprigs whole))
3-4 sprigs rosemary ((chop rosemary leaves from 1 sprig, leave the other sprigs whole))
optional: 1 pound baby potatoes ((halved))

Nutrition:

How to cook:

Rinse the leg of lamb and pat dry.
Chop 1 tablespoon of fresh thyme and 1 tablespoon fresh rosemary from the sprigs.
Add stock and wine to the slow cooker. Place the onion, potatoes, garlic, and sprigs of herbs in the bottom of the slow cooker, creating a shelf for the lamb roast to sit on.
In a small bowl mix the salt, pepper, lemon zest, garlic powder, thyme, and rosemary together.
Rub olive oil over the lamb and then coat with the herb mixture.
Preheat a large skillet with olive oil to medium-heat. Once it just starts to smoke. Place the lamb in the skillet and sear the sides until you get a nice golden color.
Transfer the lamb leg to the slow cooker and place on top of the vegetables and herbs.
Cover and cook on low for 6 to 8 hours or until roast reaches your desired temperature and doneness. Be careful not to overcook your roast. Check the temperature periodically.
Remove from slow cooker and tent with foil. Allow it to sit 5 to 10 minutes before slicing.
Strain the solids from the slow cooker juices and make a gravy if desired.

Notes: Slow cooker leg of lamb recipe, Put the onion, garlic, thyme and rosemary into your slow cooker and sit the lamb on top. Pour over the lamb gravy. Put the lid on and cook for 8 hrs or until

Slow cooker leg of lamb

Cook a leg of lamb in the slow cooker and be rewarded with tender meat that melts in the mouth. Enjoy with mashed potatoes and steamed veg
Provided by: Esther Clark
Total time: 495 minutes
Cook time: 480 minutes
Prep time: 15 minutes
Yields: 6 servings
Number of ingredients: 11

Ingredients:

2 tbsp olive oil
1.3kg boneless leg of lamb , tied
30g unsalted butter
2 tbsp plain flour
300ml lamb stock
200ml red wine
2 red onions , cut into wedges
2 garlic cloves , sliced
5 sprigs of thyme
5 sprigs of rosemary
mashed potatoes and steamed veg, to serve

Nutrition:

How to cook:

Heat the oil in a large non-stick frying pan. Add the lamb and brown on each side for 4-5 mins. Set the slow cooker to low. Melt the butter in a saucepan until foaming, then stir through the flour. Whisk in the stock gradually until incorporated, add the wine and bring to the boil. Set aside.
Put the onion, garlic, thyme and rosemary into your slow cooker and sit the lamb on top. Pour over the lamb gravy. Put the lid on and cook for 8 hrs or until soft and tender.
Remove the lamb and set, covered, on a plate. Strain the liquid into a pan and simmer until slightly thickened. Serve the lamb thickly sliced or shredded (it'll be quite soft) with mashed potatoes, green veg and the gravy.

Notes: Slow-Roasted Boneless Leg of Lamb Recipe, When ready to cook, place lamb on a wire rack set in a foil-lined rimmed baking sheet. Transfer to oven and roast until an instant-read thermometer inserted

Slow-Roasted Boneless Leg of Lamb Recipe

This aromatic roast lamb has a tender texture and a perfectly rosy, medium-rare hue from edge to center.
Provided by: J. Kenji López-Alt
Total time: 250 minutes
Cook time: 195 minutes
Prep time: 10 minutes
Yields: 14 servings
Cuisine: American
Number of ingredients: 10

Ingredients:

2 tablespoons extra-virgin olive oil
3 medium cloves garlic, minced (about 1 tablespoon)
1 medium shallot, minced (about 1/2 cup)
6 anchovy filets, minced (about 3 tablespoons)
2 tablespoons finely chopped fresh rosemary leaves
1 tablespoon zest from 1 lemon
1/2 teaspoon red pepper flakes
2 tablespoons kosher salt
1/2 teaspoon freshly ground black pepper
1 whole butterflied boneneless leg of lamb, carefully trimmed of internal fat and connective tissue, 10 to 12 pounds

Nutrition:

How to cook:

Adjust oven rack to lower-middle position and preheat oven to 275°F (135°C). Heat olive oil in a small saucepan over medium heat until shimmering. Add garlic, shallot, anchovies, rosemary, lemon zest, and red pepper flakes. Cook, stirring occasionally, until shallots and garlic are softened, about 5 minutes. Transfer to a small bowl. Add salt and pepper and mix with a fork to combine.
Rub half of mixture inside butterflied lamb leg. Roll leg and tie securely at 1-inch intervals with butcher's twine. Rub remaining mixture over exterior of lamb. Cook immediately or let rest uncovered in the refrigerator for up to one night for best flavor and texture.
When ready to cook, place lamb on a wire rack set in a foil-lined rimmed baking sheet. Transfer to oven and roast until an instant read thermometer inserted into coolest section of lamb registers 125°F to 130°F (52°C - 54°C) for medium-rare, or 130°F to 135°F for medium (54°C - 57°C), 3 to 3 1/2 hours. Remove from oven and let rest for 40 minutes.
While lamb is resting, increase oven temperature to 500°F (260°C). Return lamb to oven and roast until exterior is deep brown and crisp, about 15 minutes. Remove from oven and let rest 5 minutes. Remove twine with kitchen shears, transfer lamb to cutting board, slice into 1/4 inch slices, and serve.

Notes: Slow cooked boneless leg of lamb recipe, PLACE the boneless leg of lamb into the slow cooker. Set the slow cooker for 6 hours on the highest setting. Turn the boneless leg of lamb after about 3 hours.