Lamb in the Slow Cooker recipe

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Ingredients

1 tablespoon extra-virgin olive oil
1 (4 pound) leg of lamb
1 large sweet onion, sliced
5 cups water
½ cup soy sauce
2 cloves garlic, minced
1 (1 ounce) package dry onion soup mix
2 tablespoons butter
2 tablespoons all-purpose flour

Nutrition Info

135.6 calories
carbohydrate: 4.4 g
cholesterol: 48 mg
fat: 6.4 g
fiber: 0.5 g
protein: 14.5 g
saturatedFat: 2.7 g
servingSize: -
sodium: 654.6 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large skillet over medium-high heat. Add lamb and cook until outside is browned, about 5 minutes per side. Remove to a plate and add onion to the oil in the skillet. Saute until lightly browned, about 5 minutes.

  2. Place onion in the bottom of a slow cooker pot and place the lamb roast on top. Mix water, soy sauce, garlic, and onion soup mix together and pour over the roast. Cook on Low for 8 to 10 hours.

  3. Remove roast, cover lightly with foil, and let rest for 20 minutes before carving. Mix butter and flour into a paste. Add small pieces of this paste to the hot cooking liquid, mixing well to incorporate. Cook until sauce reaches desired thickness, 5 to 6 minutes.

  4. Slice roast thinly and serve with gravy.

Recipe Yield

1 4-pound roast

Recipe Note

We adore Australian or New Zealand lamb, which has more flavor than the blander US lamb. So I was happy to have been given this simple recipe using a Crock-Pot®. Great served with mashed potatoes.

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