Slow Cooked Leg of Lamb

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The lamb meat will be falling off the bone and will be complete with simple gravy.

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Ingredients

  • Leg of lamb to fit crock pot
  • Celery to cover bottom of crock pot
  • 1 large onion
  • Several large potatoes, cut into 1/2 inch cubes
  • 1 lb. baby carrots
  • 1 Tbs. water
  • sea salt, black pepper, and garlic powder
  • White and purple pearl onions
  • Fresh thyme and rosemary
  • Gravy:
  • Small amount of corn starch
  • Onion powder
  • Onion flakes
  • Garlic salt
  • Celery salt
  • Celery seeds
  • Celery powder

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Directions

Get a leg of lamb that will fit and trim all exterior fat. Get enough celery to slice lengthwise in half or thirds depending on size and cover the bottom of the pot. Put the Leg of lamb on top. Dice a large onion and add to the pot. Cube, 1/2 inch, several large potatoes and add to pot. Get about a pound of baby carrots and add to the pot. Add about a tablespoon of water. Using sea salt, black pepper and garlic powder season to taste. Depending on the time available use either low or high setting. Low will take approximately 6 to 8 hours while high will take 4. About an hour before serving add white and purple pearl onions, a sprig of thyme and one small piece of rosemary. Lamb should be ready to fall off the bone. If you want you can make a gravy of the liquid remaining, add a small quantity of corn starch onion powder, onion flakes, garlic salt, celery salt, celery seeds and celery powder to taste and whisk until smooth. If needed, use vegetable broth or water to thin a little. Thickness is a personal choice. Gravy Master doesn't really add much flavor but it will darken the gravy if you choose.

Tom Clarke, Jackson, NJ

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