Introduction
When it comes to hearty and comforting meals, a perfectly cooked lamb leg stands out as a classic choice. This recipe will guide you through the process of making a succulent bone-in lamb leg, slow-cooked to tender perfection, and served with a rich, flavorful gravy. Ideal for family gatherings or special occasions, this dish is sure to impress your guests.
Detailed Ingredients with measures
2.0 kg (4 lb) bone-in lamb leg
1 teaspoon salt
Black pepper
2 large garlic cloves, minced
1½ teaspoons dried thyme or rosemary (or 2½ teaspoons finely chopped fresh)
1 tablespoon olive oil
2 cups (500 ml) beef stock (or chicken stock)
1 sprig rosemary (optional)
For the Gravy:
50 g (3 tablespoons) butter
3 tablespoons (40 g) all-purpose flour
2 cups (500 ml) strained braising liquid from the slow cooker
Salt and pepper to taste
Prep Time
10 minutes
Cook Time, Total Time, Yield
Cook Time: 10 hours (slow cooker)
Total Time: 10 hours 10 minutes
Yield: Serves approximately 6-8 people
Detailed Directions and Instructions
Preparing the Lamb
Place the lamb leg in the slow cooker or on a work surface. Sprinkle with salt, black pepper, dried thyme or rosemary, and minced garlic. Drizzle with olive oil and rub the seasonings over both sides of the lamb.
Adding Stock
Pour the beef stock into the slow cooker and add the sprig of rosemary if using.
Cooking the Lamb
Cover and cook on low for 10 hours, or until the lamb is tender enough to pull apart with tongs but still holds together.
Transferring the Lamb
Carefully remove the lamb from the slow cooker and transfer it to a baking tray.
Browning the Lamb
Lightly drizzle the lamb with olive oil. Bake in a preheated oven at 200°C (390°F) for 20 minutes, or until browned.
Resting the Lamb
Remove from the oven and let the lamb rest for 10 minutes before serving with the gravy.
For the Gravy
Straining the Liquid
Strain the liquid from the slow cooker into a bowl. Measure out 2 cups (500 ml) of the liquid; reserve any remaining liquid in case it’s needed to adjust the gravy’s consistency.
Making the Roux
In a saucepan over medium heat, melt the butter. Add the flour and cook for 1 minute, stirring continuously.
Adding Braising Liquid
Gradually add the 2 cups of strained braising liquid, stirring constantly to prevent lumps.
Thickening the Gravy
Increase the heat to medium-high and cook, stirring regularly, until the gravy thickens to your desired consistency. If the gravy becomes too thick, add some of the reserved liquid to thin it out.
Seasoning the Gravy
Season the gravy with salt and pepper to taste.
Notes
Serving Suggestions
Serve the lamb with the prepared gravy for an enhanced flavor experience.
Storage Tips
Leftover lamb can be stored in an airtight container in the refrigerator for up to 3 days. The gravy can also be refrigerated and used later.
Variations
Feel free to experiment with different herbs or add vegetables such as carrots or potatoes to the slow cooker for additional flavor.
Cook techniques
Rubbing Seasonings
Season the lamb leg by sprinkling it with salt, black pepper, and herbs, then adding minced garlic and olive oil. Use your hands to rub the seasonings evenly over both sides for maximum flavor.
Slow Cooking
Place the seasoned lamb leg in a slow cooker and pour in the beef stock. Cover and cook on low for up to 10 hours to achieve tender, flavorful meat that can be easily pulled apart.
Browning in the Oven
After slow cooking, transfer the lamb to a baking tray and drizzle it lightly with olive oil. Bake in a preheated oven at 200°C (390°F) for 20 minutes to achieve a lovely brown crust.
Making Gravy
Strain the braising liquid from the slow cooker, then melt butter in a saucepan and whisk in flour to create a roux. Gradually add the strained liquid while stirring to thicken the gravy to your desired consistency.
Seasoning Gravy
Taste the gravy before serving and adjust by adding salt and pepper as needed to enhance flavors.
FAQ
Can I use a boneless leg of lamb instead of bone-in?
Yes, a boneless leg of lamb can be used, but cooking times may vary slightly. Ensure it reaches the same tender state.
What can I substitute for beef stock?
You can use chicken stock or vegetable stock as alternatives for beef stock in this recipe.
Is it necessary to brown the lamb leg after slow cooking?
While not necessary, browning the lamb in the oven enhances the flavor and texture, giving it a crispy exterior.
How do I know when the lamb is done cooking?
The lamb is ready when it is tender and easily falls apart with tongs, usually after about 10 hours of slow cooking.
Can I prepare the gravy in advance?
Yes, you can prepare the gravy in advance and reheat it when ready to serve, adjusting the consistency with reserved braising liquid if needed.
Conclusion
The slow-cooked lamb leg, infused with aromatic herbs and garlic, results in a tender and flavorful dish that pairs beautifully with the rich gravy. This meal is perfect for family gatherings or special occasions, offering a comforting and satisfying experience.
Shepherd’s Pie
Use leftover lamb to create a hearty shepherd’s pie, mixing the meat with vegetables and topping it with creamy mashed potatoes.
Lamb Tacos
Shred the cooked lamb and serve it in tacos with fresh cilantro, onions, and a squeeze of lime for a delicious twist.
Greek Lamb Gyros
Slice the leftover lamb and serve in pita bread with tzatziki sauce, cucumbers, and tomatoes for a Mediterranean-inspired meal.
Lamb Salad
Toss shredded lamb with mixed greens, feta cheese, and a red wine vinaigrette for a refreshing salad option.
Lamb Curry
Transform leftover lamb into a rich curry by simmering it with coconut milk and your choice of spices for an exotic flavor profile.
Stuffed Peppers
Mix shredded lamb with rice, vegetables, and spices, then stuff into bell peppers and bake for a nutritious meal.
