Leg of Lamb in the Slow Cooker with Garlic and Rosemary

“To add flavour, I like to give meat a quick turn in a hot pan to brown the outside before tossing it into the slow cooker; sometimes this is difficult with a long leg of lamb; when I have a bone that makes it impossible to lay the piece of meat into a skillet, I brown it quickly on the grill. Browning meat adds flavour; if you like, pour whatever liquid you plan to use in the slow cooker into the pan to loosen all those flavourful browned bits – give it a swirl and then pour into the slow cooker. Browning your veg will boost flavor too. If you like, toss a couple handfuls of new potatoes or diced thin-skinned Yukon gold potatoes (don’t peel them) into the bottom of the slow cooker first; they’ll cook in the lamb juices, winding up dark and sticky. (Add a squeeze of lemon juice and a pinch of oregano as you scoop them out if you’re a fan of Greek lemon potatoes.) Lay your lamb leg overtop; add rosemary and garlic and a few glugs of red wine or stock. (This would be a great way to do smaller lamb shanks too.) If the bone is sticking out of the slow cooker, lay foil over the top and crimp it around the open edges, sealing those gaps. Voila.” ~ unknown Serves: 6-10

Good

% Daily Values based on a 2,000 calorie diet