Day 79.
I've made leg of lamb in the crockpot four times now, and each time I do, I marvel at just how good it is. We've baked, broiled, and barbecued lamb, but the crockpot lamb really comes out the best.
Lamb has a tendency to dry out. That's just not a possibility if it is cooked slowly in it's own juices.
The Ingredients.
I like the seasoned boneless leg of lamb from Trader Joe's. It is in the frozen food section.
If you do not have access to a Trader Joe's (you should really move), you can make a dry rub with lots of black pepper, rosemary, and kosher salt.
--1/2 cup of water
The Directions.
--run hot water over the frozen lamb package, just so it thaws enough that you can cut open the package and peel it away from the meat
--plop it into your crockpot
--add a half cup of water
--cover and cook on low for 7-9 hours.
I didn't add any vegetables to the crockpot because we are still working on these leftovers, but any of your favorites would work fine. Potatoes, carrots, celery, an onion...
you don't need to add any additional water as long as you keep the lid closed and don't futz with it.
*If you are using fresh leg of lamb with a dry rub, cover the meat with the 1/2 cup of water and cook on high for 4-6 hours.*
The Verdict.
I really am no longer interested in attempting to cook lamb any other way. This always turns out perfectly, and no one needs to man the bbq (and ignore the family... hmmph...).
29 comments:
i was just at T.J.'s yesterday looking at the lamb, not knowing how i would cook it! thanks for the scoop! i have a question, do you put it in the crockpot frozen? i didn't know you could do that... my life would get much simpler if i could put frozen meat into a crockpot!!!
I am enjoying the same leftovers. The cabbage and potatoes turned out yummy!
Thanks for this idea. I've never dared try lamb on my own but if the easiest way is the best way then I'm ready to give it a go.
now you've done it! you've spurred me into preparing some lamb....the mint jelly comes from safeway.
annette---I did put it in frozen. I needed to run the package under hot water, just enough to release the "stick" from the plastic, and then used kitchen shears to cut it open.
I regularly use frozen meat in my recipes---it makes it take longer to cook, which is a bonus in my mind.
icecream diary, yay! we're leftover buddies!
anon, yum, mint jelly.
xox
steph
I bet it smelled reeeeeeeally good while cookin'!
Okay, just discovered your blog and also have a crockpot fetish...You totally rock, woman! My friends will hear about this. Keep it up!
I stumbled upon your Blog, it is so cool!!! I am so excited to try the recipes. I too love my crockpot!!!!
crystalscoffeebreak.blogspot.com
Ok so how many disasters do you end up having that we don't get to see?
amie, it totally did!
thank you, laurel and crystal! I'm having lots of fun.
steph (very cool name), I have my flops well documented. I'm definitely learning throughout this process about what works and what doesn't.
xoxo
steph
I pass by that darn leg of lamb all the time a TJ's. Now we can have that insead of ham for Easter.....thanks!!!!
thanks for the tip on the frozen meat!!! yahoo! keep experimenting! love your blog!
I just recently stumbled on your blog too, and I'm telling everyone about it! Such a great idea. :)
You have totally made my life easier! I have all parents joining us for dinner and I couldn't figure out how to make the ham, the lamb, the potatoes, and the asparagus with only one oven.
Thanks!
Do you think there is a disadvantage to cooking meat fresh instead of frozen? Is there a point where meat can be overcooked in the crockpot to the point that it turns into mush. Haven't hit that wall yet, but wondering if it is out there.
Hi Jared! I would bet in a side-by-side comparison, the fresh meat would be juicier and perhaps taste a bit meatier.
can meat taste meatier?
I think this calls for an experiment. ;-)
as for the mush factor, I haven't ever intentionally cooked anything too long to see what would happen. I have had chicken disinigrate on me, which is kind of gross, but still edible.
--steph
Hey, just wandered over here from LeeAnn's site. What a timely post for our Resurection/Passover lamb leg. Gonna give it a try.
"If you do not have access to a Trader Joe's (you should really move),"
Oh I so wish for a Trader Joe's here. Not even one in the whole state of Iowa! Of course, if I had one, Mom would stop sending me Chocolate Almond Laceys and tell me to buy my own :)
I tried this dish for Easter Sunday and it was a huge hit!!!! I even blogged about it on my blog yesterday and gave you full credit!!!
1. Found your great blog yesterday.
2. Bought leg o' lamb last night
3. Just made my own dry rub and plopped the lamb in the crock about five minutes ago.
4. Lamb for dinner in 4-6 hours.
5. Will report back as to success or failure.
6. I live alone, so here's hoping for lots of yummy leftovers!
Can't wait! My first attempt at lamb. Ever. Fingers crossed!
When I saw this recipe, I was curious, but skeptical. My husband is Greek, and him and his mom make the best lamb ever. They make slits in the lamb, stuff it with garlic, sprinkle rosemary, salt and pepper on top and bake it in the oven. I was pleasantly surprised to find the crockpot lamb was very tasty without nearly as much work as the Greek version. The whole family really liked it. Thanks for a great recipe.
Carol Connell
www.writeathome.wordpress.com
I am excited to try this. I have been trying to figure out what to do with the lamb that I have. By the way. This recipe isn't linked with the other lamb recipes in your sidebar. Thought you might want to do that.
I'm so excited about your blog. And now I'm wish there was a Trader Joe's to get one. Do they sell them at Albertson's or Smiths? I'm not fond of Wal Mart, but if they a l.o.l.. I'll go.
I made this for our family's gathering this evening. Oh, my! I wish the whole household liked lamb so I could make it weekely. So easy and soooooo good!
I'm excited about trying this lamb. I'm going to follow your recipe but add 'taters and green beans and maybe a bit of flour too.
I have read that starting meat from frozen poses a risk because of possibly allowing too much of a window of time for bacteria, etc to thrive at favorable temperatures. My remedy for this is to add a some alcohol. Does it help? Who knows! But it can't really hurt.
Maybe I'll post about how successful my meal was. Who knows!
Hi Coastal,
I've read that same stuff too. If you're adding warmish water and room temp ingredients (veggies, etc) it all seems to balance out. The newish crockpots get "up to speed" faster and the food isn't in the food danger zone that way. Here's what Crock-Pot has to say.
xox
steph
Thanks for your reply, Steph.
The big day for Lamb is tomorrow. My crockpot is so old. . . "how old is it?" so old, that it's been to 70's themed parties where the invitation just said "Party," if you catch my drift. So, I can't rely on it's getting up to speed quickly.
On the positive end, I've been allowing the lamb to thaw in the fridge for a while, so it should be okay on temperature. I'll add in some red red wine in the water just in case though.
years ago i made myself a promise: "I will never again live more than 20 minutes from the beach or 10 minutes from a Trader Joe's." it's one of the few promises I've kept.
i've cooked lamb roasts in the crockpot for years, and i love them this way. i'm even known to make a "bed" of fresh rosemary branches, onion slices and garlic cloves in the bottom of the pot to rest the lamb (well seasoned with salt, black pepper and rosemary) upon. i use wine in place of water. when i can i sear the lamb first - NOT because it locks in juices - it doesn't - but because it makes it taste really yummy!
Steph is right - you gotta cook a leg of lamb this way!
Okay, what am I? The only man on the internet that believes in crockpots? Hell, with no more wife to cook for me, I have to survive on my own and work 8-10 hours per day to boot! (Oh, you gals been doing that all along?) Well, God bless crock pots is all I can say. It's that or McD's, let alone TJ's!
--Randy
We raise our own Katahdin grass fed lambs and I have been looking for an easy way to prepare the meat. DH suggested the crock pot and I found your site. We have 7 kids and use the crock pot alot, so I'll be back here often! I'm making this leg of lamb for Sunday dinner! Thank you!
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