leg of lamb

Slow Cooker Boneless Leg Of Lamb

salt

tsp black pepper

garlic

thyme

tsp dried mint (optional, but recomended)

olive oil

onion (sliced)

beef of vegetable stock

water (or sub with stock)

Optional - use 1/2 cup of water and 1/2 cup of red wine

Slow cooker boneless leg of lamb

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.

https://embed.mediavine.com/videos/ldrqznlq6vv19nnyb9bi

Slow Cooker Boneless Leg Of Lamb - boneless leg of lamb roast cooked in the slow cooker with just a few simple ingredients. Learn how to prepare, season and cook boneless leg of lamb in the crock pot. This recipe is perfect to make year round, but especially now around Easter.

A classic Sunday lunch, with no fuss and masses of flavour – perfect for Easter.

Best roast leg of lamb

½ a bunch of fresh rosemary

potatoes

lemon

mint

sugar

wine vinegar

Grilled Leg of Lamb

extra-virgin olive oil,

red wine vinegar

garlic cloves, chopped

oregano

thyme leaves

lemon, juiced

Dijon mustard

salt and black pepper

(3 1/2-pound) boneless leg of lamb, butterflied but not tied

mache baby greens

mint, leaves only

scallions

To a blender, add: the oil, vinegar, garlic, oregano, thyme, lemon juice, and Dijon mustard, season with salt and pepper, to taste. Blend until thoroughly combined. Pat the lamb dry and put it on a shallow platter. Season all over with salt and pepper. Pour half of the vinaigrette over the lamb, turning the meat to get it well coated. Marinate in the refrigerator for 2 hours. Remove the marinated meat from the refrigerator about 30 minutes before grilling.

Heat the grill (or large cast iron skillet) and oil it lightly. Remove the lamb from the marinade and grill for about 15 to 20 minutes per side for medium-rare. (Adjust the time accordingly for other degrees of doneness.) Transfer to a cutting board and let rest for 10 minutes.

Toss the mache (or mixed baby greens), mint leaves, and scallions in a bowl and dress the salad with about 3 tablespoons of the reserved vinaigrette. Season with salt and pepper. Slice the lamb into thick slices and serve with greens.

Best leg of lamb, or really, best food I have ever had. Be sure to look up is caper-rasin salsa to put on top. The salsa is what makes it the best thing I have ever eaten. It was amazing and unfortunately, did not make it past 10 minutes before it was all gone.  

My new go to lamb marinate, I picked up a 2 &amp; 3/4# piece.  I cooked it 10 minutes per side on a hot charcoal fire and let rest.  What flavor, the fresh herbs go along way. Marinate has a beautiful blend of multi flavors.  Served w/ Ina's Orzo and roasted vegetables (which I made the day b/4).  Would definitely make again, going to use on rack of lamb next time.

Awesome. Made double this last night,and i marinated this and chicken for about 4 hrs. Both were so tender and moist.Unfortunately there were no leftovers.

I made this to take to a New Years Eve Pot Luck....it was a hit!<br />The marinate is delicious and the combo of mache, shallots, mint and the leftover marinate as a dressing.  I will prepare this recipe over and over.<br />Note:  Seared on stove for 20 minutes a side (my lamb was a bit bigger than what recipe called for and finished it off for about 10-15 minutes in a 400 degree oven....let it set and VIOLA!<br />

My girlfriend who usually doesn't eat lamb loved it.  So did I.  will definitely be making again.

I lived in the Med. area for many years and this is a wonderfully representative recipe of the area.  My husband who does not like lamb thinks this recipe is great.  Since I love lamb I have tried many recipes before finding this one.  However, I have to say I do not think I have tried a Tyler recipe that I have not liked.  He is a terrific  and creative chef.  If you like the lamb try his cornish game hens, I think the show was a holiday meal but wow another crowd pleaser! 

Tyler does this recipe on an indoor grill which I imagine would leave a fair amount of the gaminess since the heat is not as intense nor the fire present such as what would occur on a coal BBQ.  I followed this recipe to the ingredient and cooked it on mequite coals at ahigh temperature.  The layer of fat was deliciously crisped (and hence "de-gamed") by the contact of the fire and the coals imparted an extremely mediterranean feel to this most succulent meat.  I would not make this dish any other way in all honesty!  Since the meat will have varying levels of done-ness I would aim for the thickest part to register about 135 degrees (rarish) which will grant you a wide variety of levels of "done-ness." though all of them taste great!!!!

This is our new "go to" lamb recipe.  So easy and so delicious.  We make extra marinade now and use it as salad dressing.  

This lamb recipe comes from a feast that Mark Bittman and Sam Sifton prepared in Charleston, S.C. They found good lamb and decided to cook it two different ways, braised and grilled, to bring different textures and flavors to the plate — and also to nod to the tradition of the paschal lamb in Jewish and Christian springtime traditions.

Grilled Leg of Lamb, Sam's Way

garlic,

rosemary

leg of lamb, 5 to 6 pounds, butterflied

Kosher salt and black pepper

pecan shells,

Combine the garlic, rosemary and olive oil in a bowl. Season the lamb with salt and pepper, then massage with the garlic and rosemary mixture and put the meat in the bowl. Cover and allow to marinate in the refrigerator for at least 30 minutes.

Allow it to come to room temperature, approximately 30 minutes. Meanwhile, build a fire in your grill, leaving 1/3 of the cooking area free of coals.

When the fire is hot, sprinkle the pecan shells or wood chips over the fire and place the lamb fat side down. Sear each side of the lamb for approximately 4 minutes each, then remove the lamb to the side of the grill without coals and roast, covered, for approximately 30 to 40 minutes.

Tent in foil for 10 to 15 minutes, and serve.

A beautiful Italian version of a roast leg of lamb – this is a real crowd-pleaser.

Roast leg of lamb

purple aubergines (or 4 normal ones)

red onions

fresh rosemary

parsley

x plum tomatoes

herb or red wine vinegar

red chilli

anchovy

extra virgin olive oil

Roast Leg of Lamb With Anchovy, Garlic and Rosemary

bone-in leg of lamb

garlic cloves,

butter, softened

black pepper

white wine

Salt,

Preheat the oven to 425 degrees. With a small, sharp knife, make 12 incisions 2 inches deep into the fleshy side of the leg. Insert a piece of garlic, half an anchovy and a small sprig of rosemary into each incision. Push them in with your little finger.

Cream the butter with the remaining anchovies and smear it all over the meat. Sprinkle the meat generously with black pepper, place in a roasting pan and pour the wine around it. Tuck in any leftover sprigs of rosemary and pour the lemon juice over the meat.

Roast in the oven for 15 minutes; lower the oven temperature to 350 degrees and roast for 1 hour more, basting from time to time with the juices. (Cook slightly longer, depending on how well done you like your meat.) Let rest in a warm place for at least 15 minutes before carving.

Meanwhile, taste the juices, adding salt as needed. (It should not need much because of the anchovies.) If the gravy is too thin, simmer it in a skillet to thicken. If you choose, garnish the slices of lamb with sprigs of watercress. Serve with gravy and mashed potatoes or creamed eggplant.

Robustly flavored leg of lamb—perfectly cooked, thanks to a sous vide circulator—can stand up to an intense seasoning of crunchy mustard seeds and cumin.

Sous Vide Leg of Lamb With Mint, Cumin, and Black Mustard Recipe

(45 milliliters) vegetable or canola oil, divided

(12 grams) whole black mustard seeds

(8 grams) whole cumin seeds

leg of lamb (4

(30 grams) picked fresh mint leaves

(30 grams) picked fresh cilantro leaves

shallot,

jalapeño

(15 milliliters) red wine vinegar

(45 milliliters) extra-virgin olive oil

Heat 2 tablespoons (30ml) vegetable oil in a small skillet over medium-high heat until shimmering. Add mustard and cumin and cook, stirring constantly, until fragrant, about 30 seconds. Immediately transfer to an empty skillet or heatproof bowl and let rest until cool enough to handle. Season mixture generously with salt and pepper.

Spread half of spice mixture evenly over inside of lamb leg, then carefully roll it back up.

Secure lamb leg with butcher's twine at 1- to 1 1/2–inch intervals, starting from both ends and working toward the center. Season exterior generously with salt and pepper.

Preheat a sous vide water bath to desired temperature according to chart above. Seal lamb inside a vacuum bag, or a zipper-lock bag using the water displacement method, then submerge and cook for desired time according to chart above.

Meanwhile, make the chimichurri by combining remaining cumin and mustard mixture with mint, cilantro, shallot, garlic, chili, red wine vinegar, and olive oil in a medium bowl. Stir vigorously with a fork and season to taste with salt and pepper. Set aside.

When ready to serve, remove lamb from bag and carefully pat dry with paper towels. In a cast iron, carbon steel, or nonstick skillet, heat remaining 1 tablespoon (15ml) vegetable or canola oil over high heat until lightly smoking, then add lamb and cook, turning occasionally, until well browned on all sides, about 4 minutes total.

Remove twine, slice lamb, and serve immediately with chimichurri.

]Roasted Boneless Leg of Lamb - welcome spring with this timeless recipe for leg of lamb. A great choice for your Easter menu.

Roasted Boneless Leg of Lamb

leg of lamb, tied

rosemary leaves

cherry tomatoes

artichoke hearts

One hour before cooking, remove the lamb from the refrigerator and remove any packaging but be sure to leave the netting or twine in place.

In a small bowl, combine the garlic, 2 tablespoons of olive oil, rosemary, salt, and pepper. Rub the mixture all over the lamb and allow it to sit at room temperature for one hour.

Preheat the oven to 425 degrees.

Place the potatoes in the bottom of a roasting pan and drizzle with the remaining 2 tablespoons of oil. Sprinkle with a little salt and pepper. Place the lamb on a rack above the potatoes.

Cook for 30 minutes.

Reduce the oven to 350 degrees. Remove the pan from the oven and add the tomatoes and artichoke hearts to the bottom of the pan.

Continue cooking until the lamb reaches an internal temperature of 135 degrees for rare or 145 for medium (about 10-12 minutes of additional cooking time per pound of lamb). If you prefer the meat more well done, continue cooking for an additional 10 minutes or until the internal temperature reaches 155 degrees.

Remove from the oven, cover with foil and let the lamb rest for 15-20 minutes. Remove the netting or twine and slice.

Serve with the potatoes, tomatoes, and artichoke hearts along with some of the pan juices spooned over.

In France, gigot d’agneau — leg of lamb — is, well, de rigueur for a proper Easter meal. But it is always appropriate for any special dinner party, or any occasion throughout the year when you want an impressive main course. The technique is simple and requires few ingredients (garlic, thyme and rosemary), but the result is very flavorful. Seasoning the lamb for at least an hour in advance of roasting is essential. Refrigerate it overnight for more intense flavor; it’s also less work to do on the day of the feast. Just remove from the refrigerator, bring it to room temperature, and it’s ready for the oven.

Leg of Lamb With Savory Beans

flageolet

cloves

onion,

bay leaves

carrot,

chives

Black pepper,

onions,

celery stalks,

dry white wine

carrots

unsalted butter

Watercress,

Put the beans in Dutch oven or heavy-bottomed pot. Add 8 cups water and place pot over high heat. Stick 1 whole clove into each onion half. Add onion, bay leaves, carrot, garlic, thyme and salt. Bring to a boil, then turn heat to a bare simmer and cover with lid ajar. (The slow simmer keeps the beans from bursting.) After 30 minutes, taste the bean broth, and add salt as necessary. Cook for about another 30 minutes, but check for tenderness after 15 minutes. Turn off the heat and let beans cool in their cooking liquid. (You may cook the beans several hours, or up to 1 day, in advance.)

Meanwhile, prepare the lamb: With a sharp paring knife, make 24 small slits over the surface of the lamb. Using your fingers, push a garlic sliver into each slit.

Season the leg generously all over with kosher salt, then sprinkle with about 1 teaspoon black pepper. Drizzle with about 2 tablespoons olive oil, and massage oil and seasonings all over the meat. Leave at room temperature for at least an hour. (Alternatively, wrap and refrigerate the seasoned leg for up to 24 hours. Bring to room temperature before proceeding.)

Heat oven to 475 degrees. In a sturdy roasting pan, arrange the onions and celery. Lay down the thyme and rosemary branches and set the lamb leg on top. Roast, uncovered, for 20 minutes, then add wine to the pan and turn heat to 350 degrees. Continue cooking, basting the roast occasionally, until the internal temperature reaches 130 degrees for medium-rare or 140 for medium, which will take up to 1 1/2 hours.

Transfer the roast to a cutting board and keep warm, tented with foil, for 15 to 20 minutes. Remove the onions, celery, thyme and rosemary from the roasting pan and discard. Skim fat from surface of pan juices.

Set pan over medium-high heat and bring to a simmer, scraping up any browned bits from the bottom of the pan. Taste and adjust with a splash of water if the pan juices are too salty.

While lamb is resting, boil carrots in well-salted water until tender, 10 to 12 minutes. Drain, toss with butter and keep warm.

Reheat the beans in their broth, then drain reserving bean broth for another use. Remove and discard onion, bay leaves, carrot, garlic and thyme. Put beans in a warm serving dish. Toss beans gently with the parsley, chives, lemon zest, olive oil and pepper. Reheat pan juices, strain and pour into a serving vessel.

Carve the lamb and arrange on serving platter along with the carrots. Garnish with watercress, if desired.

We can't think of a better large-format meat. A leg of lamb is fatty and flavorful, and its size makes it hard to overcook. You’re making a decadent and generous roast, so there’s no crime in using canned artichokes.

Lamb with Artichokes

Tbsp. black pepper,

artichoke

½ bunch oregano, plus leaves

mint leaves, divided

red radishes

Tbsp. white wine vinegar

sesame seeds

Aioli, labneh,

Sumac, a tart, citrusy spice generally sold

We can't think of a better large-format meat. A leg of lamb is fatty and flavorful, and its size makes it hard to overcook. Since you’re making a decadent and generous roast, so there’s no crime in using canned artichokes.

Bon Appétit

Place a rack in middle of oven; preheat to 275°. If lamb is tied or trussed, remove any twine or netting. Sprinkle lamb all over with 3 Tbsp. sumac, 5 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt, and 1 Tbsp. pepper.

Reroll lamb so the fattier side is on top (it doesn’t have to be tight; you can just close it back up like a book). Using 3–4 pieces of kitchen twine, tie lamb in 2" intervals to close. Place bottom halves of both garlic heads, cut side up, in the center of a 13x9" baking dish and set lamb, fat side up, on top (the garlic acts as a makeshift, better-tasting wire rack). Scatter cloves from remaining top halves of garlic heads around lamb, then tuck artichokes and sprigs from ½ bunch oregano around. Pour in wine and oil; season vegetables with salt and pepper. Roast lamb and artichokes until a thermometer inserted into the thickest part of lamb registers 135° for medium-rare, 2–2½ hours.

Remove lamb and artichokes from oven and increase temperature to 500° (taking the lamb out while the oven heats up prevents the meat from overcooking).Once oven temperature is at 500°, slide baking dish back into oven and roast until fat on lamb is golden brown and artichokes are sizzling and starting to crisp around the edges, 10–12 minutes. Carefully transfer lamb to a cutting board and let rest at least 20 minutes.

Meanwhile, scatter half of mint leaves over artichokes and toss well to coat. Toss radishes, shallot, and vinegar in a small bowl to combine; season radish salad with salt and pepper.

Thinly slice lamb and arrange on a platter or serve directly on cutting board and spoon some of the artichoke mixture and any pan juices over. Scatter sesame seeds, oregano leaves, more sumac, and remaining mint on top.

Spoon some aioli into a bowl and serve lamb with radish salad, aioli, and remaining artichoke mixture alongside.

Do Ahead: Lamb and artichokes can be roasted 3 hours ahead. Let sit at room temperature. Reheat artichokes just before serving.

Nothing seems more fitting for an Aussie summer than lamb on a barbecue.

Lemon, rosemary and anchovy marinated lamb

flat-leaf parsley, leaves

rosemary, leaves picked

(250 milliliters) extra virgin olive oil

leg of lamb, boned and butterflied (ask your butcher to do this)

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5348771529001-5977447755001

This succulent Slow Roasted Boneless Leg of Lamb makes a stunning center piece for your Sunday Dinner, Holiday, or Celebration. Seasoned with herbs, citrus, and garlic, this perfectly roasted Greek style lamb is melt in your mouth delicious!

Slow Roasted Boneless Leg of Lamb

lb (2.2 kg) boneless leg of lamb

garlic;

Salt and pepper

chicken stock

onions;

lemon juice

tbsp fresh rosemary; chopped

oregano leaves

tbsp minced garlic

tsp sea salt

lemon;

Preheat oven to 450 F.

Using a small paring knife, make 12 slits...

Using a small paring knife, make 12 slits at equal intervals all over the lamb. Insert the halved cloves into each slit.

Rub boneless leg of lamb with olive oil...

Rub boneless leg of lamb with olive oil and season with salt and pepper.

Place fat side up on a rack over...

Place fat side up on a rack over a roasting pan. Roast for 30 minutes or until the lamb has nicely browned.

While the lamb is browning, place the rest...

While the lamb is browning, place the rest of the ingredients in a Dutch oven.

When the lamb is finished browning, place it...

When the lamb is finished browning, place it fat side down in the Dutch oven. Reduce oven temperature to 350 F.

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