Slow cooker leg of lamb

    (7)
    5 hours 25 min

    A leg of lamb, coated in mustard and herbs, is slow cooked in red wine to produce a delicious and tender main dish.


    7 people made this

    Ingredients
    Serves: 6 

    • 1 (3kg) bone-in leg of lamb, or more to taste
    • 120ml red wine
    • 1 lemon, juiced
    • 2 tablespoons honey
    • 2 tablespoons Dijon mustard
    • 3 cloves garlic, minced
    • 1 tablespoon apple cider vinegar
    • 1 tablespoon dried rosemary
    • 1 teaspoon dried thyme
    • 1 teaspoon sea salt
    • 1/2 teaspoon freshly ground pepper

    Method
    Prep:10min  ›  Cook:5hr  ›  Extra time:15min resting  ›  Ready in:5hr25min 

    1. Bring leg of lamb to room temperature, about 2 hours.
    2. Pour wine into a slow cooker. Mix lemon juice, honey, mustard, garlic, vinegar, rosemary, thyme, sea salt and pepper together in a bowl until a thick paste forms. Massage paste into the lamb using your hands; gently place into the slow cooker.
    3. Cook on low, without removing the cover, for 5 hours. Let lamb rest for 15 to 20 minutes before serving.

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    Reviews & ratings
    Average global rating:
    (7)

    Reviews in English (6)

    by
    0

    Just did not care for the flavors of this. Not worth the expense of the lamb.  -  08 Jun 2018  (Review from Allrecipes US | Canada)

    by
    0

    Currently in my slow cooker but I'm confident. Note about the paste - Don't mix the wine into the other paste ingredients, the recipe says the wine just goes into the bottom of the cooker, then mix paste and rub it on the meat, then into the wine in the slow cooker. No wonder everyone's paste wasn't pastey!  -  06 Jun 2018  (Review from Allrecipes US | Canada)

    by
    0

    I know nothing about wine so a specific grape would have helped - used a fairly cheap Marlot. I used a 2.75kg leg with bone in a 5.5L slow cooker, so I doubled all ingredients - didn't use lemon and added carrots and celery. I'll repeat what others have said: The paste was a thin sauce. Watch your temperatures closely! At 5 hours mine was pushing 170F (well done for lamb and overcooked for my taste). Because it was overcooked it was not very moist or tender. I will definitely try again because the flavor is nice.  -  22 Mar 2018  (Review from Allrecipes US | Canada)