CrockPot Leg of Lamb Recipe

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:
1/2 teaspoon black pepper
1/2 teaspoon kosher salt
1/2 teaspoon dried rosemary
1/2 teaspoon garlic powder

--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

(or rub your home-made seasoning mixture on all sides of the meat)

--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 or low for about 8 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...).