The Ultimate Marinated Lamb Leg Slow Cooker Recipe

Directions

• Pat the lamb leg dry with paper towels to ensure a good sear.
• In a small bowl, combine olive oil, minced garlic, chopped rosemary, thyme, oregano, lemon zest, salt, pepper, and Dijon mustard. Mix well to create your aromatic marinade.
• Rub this flavorful marinade generously all over the lamb leg. Ensure it’s fully coated for maximum flavor.
• Place the marinated lamb in a large bowl or a robust Ziploc bag. Refrigerate for at least 4 hours, or preferably overnight, for deep flavor infusion.
• When ready to cook, remove the lamb from the refrigerator and let it sit at room temperature for about 30 minutes.
• Heat a large, heavy-bottomed skillet over medium-high heat. Sear the lamb on all sides until a beautiful golden-brown crust develops. This crucial step builds incredible depth of flavor.
• Deglaze the skillet with red wine, if using, scraping up any delicious browned bits from the bottom. Pour this flavorful liquid into your slow cooker.
• Arrange the chopped carrots, celery, onion, and potatoes evenly in the bottom of your slow cooker. These will become tender and absorb the rich juices.
• Carefully place the seared lamb leg on top of the bed of vegetables.
• Pour the beef broth over the lamb and vegetables. The liquid should cover about halfway up the lamb.
• Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the lamb is unbelievably tender and easily pulls apart with a fork.
• Carefully remove the tender lamb to a cutting board. Tent it loosely with foil and let it rest for 15 minutes. This helps the juices redistribute.
• While the lamb rests, skim any excess fat from the cooking liquid. You can thicken the savory gravy with a cornstarch slurry if you prefer a richer consistency.
• Shred or slice the incredibly tender lamb. Serve it generously with the flavorful, slow-cooked vegetables and the rich, accompanying gravy.