This Geoff's slow cooker leg of lamb is a tried and true family favorite from Geoff. Use a boneless leg of lamb or leg of lamb cut that will fit in your slow cooker.
This simple leg of lamb is a snap to prepare and cook in the slow cooker.
- 1 leg of lamb (choose a size which will fit in your slow cooker, or cut to fit)
- Dash salt
- Dash pepper
- 2 tablespoons butter
- 1 or 2 cloves of garlic (cut into slivers or slices)
- 2 tablespoons of cornstarch (whisked with 2 tablespoons cold water)
- Buy a leg of a size that will fit in the crockpot.
- Spend some time and cut off ALL the fat that you can (not good, all that fat)
- Put the leg in the crockpot.
- Sprinkle with pepper.
- Rub with a tablespoon or two of softened butter.
- Cover and cook for 8 to 10 hrs on LOW. A shorter period of you prefer it slightly underdone.
- Make slits in the meat and insert pieces of garlic, if desired.
- But remember this is an enclosed cooking method and the garlic will permeate through the meat. So don't be too heavy-handed.
- When the roast is finished, drain the liquid residue into a bowl cover, and put it in the freezer freeze for about half an hour or until the fat has solidified (keep the meat in the slow cooker on low or warm). Or strain the liquids into a gravy separator and discard the fat.
- Pour the defatted broth into a saucepan and bring it to a boil over high heat. Turn the heat down to medium-low and simmer for a few minutes to reduce slightly.
- Add the cornstarch and water mixture; whisk to blend and continue cooking, stirring frequently, until thickened.
- Taste and adjust seasonings.
- For thicker gravy, mix more cornstarch with an equal amount of cold water.
From Geoff P. From Australia
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