Imagine a lamb so tender it literally falls apart with the gentlest touch of your fork, infused with aromatic herbs that transport you straight to the sun-drenched hills of the Mediterranean. This Herbed Slow Cooked Leg of Lamb isn't just a meal—it's a culinary journey that transforms an ordinary dinner into an extraordinary experience. With minimal prep and maximum flavor, this recipe promises to become your new go-to showstopper that will have everyone asking for seconds.
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: Mediterranean
Serves: 6 servings
Ingredients
- 4 lbs leg of lamb
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon olive oil
- 1 cup red wine
- Salt and pepper to taste
Instructions
- Remove the leg of lamb from the refrigerator 1 hour before cooking to allow it to come to room temperature, which ensures even cooking.
- Preheat a large slow cooker to low heat setting (approximately 200°F).
- In a small bowl, combine minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and pepper to create a herb rub.
- Pat the lamb dry with paper towels to remove excess moisture, which helps the herb mixture adhere better.
- Generously massage the herb mixture all over the leg of lamb, ensuring complete and even coverage.
- Place the seasoned lamb in the slow cooker and pour the red wine around the meat, being careful not to wash off the herb coating.
- Cover the slow cooker and cook on low heat for 6 hours, or until the meat is tender and easily falls apart when prodded with a fork.
- Once cooking is complete, carefully remove the lamb from the slow cooker and let it rest for 15-20 minutes before carving.
- While resting, strain the cooking liquid and use it to create a quick pan sauce or gravy if desired.
- Slice the lamb against the grain and serve hot with the reserved cooking liquid.
Tips
- Temperature Matters: Always let your lamb come to room temperature before cooking to ensure even heat distribution.
- Pat Dry for Perfect Seasoning: Use paper towels to remove moisture from the lamb, allowing the herb rub to stick better and create a more flavorful crust.
- Don't Wash Away Flavor: When adding wine, pour carefully around the meat to preserve the herb coating.
- Rest is Best: Let the lamb rest after cooking to allow juices to redistribute, ensuring maximum tenderness.
- Slice Against the Grain: This technique guarantees the most tender, melt-in-your-mouth texture.
- Bonus Tip: Save the cooking liquid to create a rich, flavor-packed gravy that will elevate your dish from great to absolutely phenomenal!
Nutrition Facts
Calories: 420kcal
Carbohydrates: 2g
Protein: 45g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 145mg
