CROCK-POT GARLIC HERB-ROASTED LAMB
Thinking of diverting away from turkey or ham this Christmas? How about lamb? I actually made this slow-cooked lamb the day before Thanksgiving this year. We went to a friend’s house on Thanksgiving Day so we had our own before-Thanksgiving day dinner with this lamb roast. I kind of adapted The Country Basket’s recipe using the crock-pot method. I wanted the long infused flavors without turning the house into a heat machine by using the crock-pot instead of roasting the lamb in the oven.
I apologize for the messy pictures. I tried to take pretty picture for this lamb roast but I just couldn’t find a way to style it right. I think I was just too hungry to care by the time I’ve served the lamb in a platter. Nevertheless, this Garlic Herb-Roasted Lamb was worth all the 6-7 hours of cooking time.
CROCK-POT GARLIC HERB-ROASTED LAMB
Ingredients
- 5-6 pounds leg of lamb
- 3-4 cloves garlic, sliced
- mixture of seasonings(paprika, onion powder, dried basil, sage)
- salt and pepper
- 2-3 bay leaves
- 3 strings scallions, chopped
- 1/2 cup water
- quartered potatoes (3-4)
Instructions
- Rinse the lamb with water. Pat dry thoroughly with paper towels.
- Cut some slits around then fill each with garlic slices. Evenly rub the leg of lamb with the seasoning mixture, salt and pepper.
- Place the seasoned roast into the crock-pot. Add the bay leaves and scallions on top. Add the water too. Cover the pot, set it on low and cook for 6-7 hours(start this in the morning).
- Add the potatoes in the last 2 hours of cooking.
Serve with the potatoes and steamed green beans.
Make the gravy by melting butter in a nonstick pan, whisk in 2 tbsp of flour, and the liquid from the crock-pot. Just keep whisking adding more sauce until desired consistency.
I had leftover rice so I had some of that too on the side. It was delicious. The gravy was just perfect. If you have any leftover lamb save that for fried rice which I will write about next.
