This past spring I bought a whole lamb from one of my local farmer’s. We love lamb in my home, but since it is not a very affordable meat I decided to get a whole lamb to cut the cost. It’s still a bit more than pork or beef, but it was well worth it for us. The leg alone is a great cut and makes a LOT of meals for us. I discovered a recipe that couldn’t be easier and more delicious than this Leg of Lamb in the crockpot recipe that I’ve adapted from ‘The Grassfed Gourmet‘ ( a must have cookbook I might add).
- 5-to-6 pound leg of lamb
- Mustard Rub:
- 2 Tbsp. olive oil
- 2 Tbsp. dijon or plain mustard
- 4 tsp. dried rosemary or a large handful of chopped fresh rosemary (I have plenty if you want some) - PLUS, oregano or thyme (I have both)
- 1 Tbsp. coarse sea salt
- Cracked black pepper to taste
- 2 cloves garlic, crushed
- Mix all ingredients together in a bowl.
- Rub over thawed leg of lamb and let sit to marinate at room temp for 1-2 hours, or covered in the fridge overnight.
- Bring to room temp and place in crockpot on low until a thermometer reads between 120 F for a rare roast, 130 F for a medium roast.
- It should take about 2½ -3½ hours. (Start after lunch time. Do not overcook.)
- Let rest 15 minutes when done cooking before slicing.
The really nice thing about this recipe is that when the meat is done cooking you should have a nice gravy in the bottom of your crockpot to serve alongside. I use the gravy for the meat, veggies and with rice if I serve it. I get at least 2 meals out of this dish for my family.
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