Name: slow cooker Leg of Lamb
Ingredients: Take a half-leg of lamb (small enough to fit into your crockpot); and a garlic bulb. Peel and thickly sliver 8-12 cloves of garlic; (I used a whole bulb). Use a sharp paring knife to make slits; about an inch or so apart all over the leg of lamb and stuff garlic; slivers into the slits, then put the lamb into the crockpot with; a little water (maybe 1/3 c.). You could sear the lamb in a pan; first to brown it, but since I was starting this very late at night; I didn't bother and it was fine. Cook 5-6 hours on auto-shift for; fairly well-done lamb. Remove from crockpot, carve and serve.; Save broth, bones and leftovers for another dish (see following; recipe). I suppose you could also add chunks of potatoes, carrots,; etc to cook with the leg of lamb. My father studs lamb with garlic; the same way before grilling on his Weber grill, and it's really; fantastic.

slow cooker Leg of Lamb

Cooking MethodSlow Cooker

Ingredients

Take a half-leg of lamb (small enough to fit into your crockpot)
and a garlic bulb. Peel and thickly sliver 8-12 cloves of garlic
(I used a whole bulb). Use a sharp paring knife to make slits
about an inch or so apart all over the leg of lamb and stuff garlic
slivers into the slits, then put the lamb into the crockpot with
a little water (maybe 1/3 c.). You could sear the lamb in a pan
first to brown it, but since I was starting this very late at night
I didn't bother and it was fine. Cook 5-6 hours on auto-shift for
fairly well-done lamb. Remove from crockpot, carve and serve.
Save broth, bones and leftovers for another dish (see following
recipe). I suppose you could also add chunks of potatoes, carrots,
etc to cook with the leg of lamb. My father studs lamb with garlic
the same way before grilling on his Weber grill, and it's really
fantastic.

Instructions

Irish lamb stew -- slow cooker recipe 1-2 pounds lamb, cut up (or broth, bones and leftovers from above recipe) 3-4 yellow onions, cut into 1/2" pieces 6-8 carrots, cut into 1/2" slices 4-6 potatoes (Idaho), cut into 1" pieces 3-4 cloves garlic, chopped (omit if using garlicky leftovers from above) 1-2 bay leaves 1/2-1 t. dried tarragon 1/2-1 t. ground black pepper Combine the above ingredients in a slow cooker with enough water to barely cover. Cook overnight on low (slower cooking lets the veggies flavor through without getting mushy). Allow to cool in order to easily remove the excess fat, the bones, and the bay leaves. Reheat to serve -- very good with crusty bread or over rice.