Slow Cooker Roasted Leg of Lamb for 8

Ingredients and Weight:

• 1 (6-7 pound) bone-in leg of lamb
• 1 tablespoon olive oil
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups chicken broth
• 1 cup dry red wine (optional)
• 1/2 cup chopped fresh parsley, for garnish

Preparation Time:

15 minutes

Cooking Time:

6-8 hours on low

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. Trim the leg of lamb of any excess fat.
3. In a small bowl, combine the olive oil, rosemary, thyme, salt, and black pepper. Rub the spice mixture all over the lamb.
4. Place the lamb in a large roasting pan and roast in preheated oven for 20 minutes.
5. Reduce oven temperature to 300°F (150°C).
6. In a slow cooker, layer the lamb, chicken broth, and optional red wine.
7. Cover and cook on low for 6-8 hours, or until the lamb is fork-tender.
8. Remove the lamb from the slow cooker and let rest for at least 30 minutes before carving.
9. Slice the lamb and serve with your favorite sides.

Nutritional Information:

(per serving)

• Calories: 350
• Fat: 20 grams
• Protein: 30 grams
• Carbohydrates: 15 grams
• Fiber: 2 grams
• Sugar: 5 grams

Dish Characteristics:

• Tender and flavorful leg of lamb
• Rich and savory sauce
• Easy to prepare in a slow cooker
• Perfect for special occasions

User Comments:

• "This recipe was so easy to follow and the lamb turned out perfectly! It was so tender and flavorful, and the sauce was amazing. I will definitely be making this again." - Sarah
• "I made this for my family and they loved it! The lamb was so moist and juicy, and the sauce was rich and full of flavor. It was a great meal for a special occasion." - John
• "This recipe is a winner! The lamb was perfectly cooked and the sauce was delicious. I served it with mashed potatoes and roasted vegetables, and it was a hit with my guests." - Mary

Special Precautions and Tips:

• If you don't have dry red wine, you can substitute additional chicken broth or water.
• You can adjust the cooking time depending on the size of your lamb leg. A larger leg will take longer to cook.
• To ensure the lamb is cooked to your desired doneness, use a meat thermometer. The internal temperature should read 145°F (63°C) for medium-rare, 160°F (71°C) for medium, and 170°F (77°C) for well-done.
• Let the lamb rest before carving to allow the juices to redistribute, resulting in a more tender and flavorful meat.