Ingredients
- lb1/1.360 kg Bone less leg of lamb, fat trimmed
- Kosher salt
- Black pepper
- Early HarvestGreek extra virgin olive oil
- garlic clove s (6 thinly slice d and6 minced)
- tsp1/2.3 gdry rosemary
- tsp fresh thyme (from4 or5 springs)
- tsp dry oregano
- 1/4 tsp sweet paprika
- Juice of1 lemon
- lb pearl onions, peeled (or shallots, if you prefer)
- cup dry red wine
- 1/2 cup low-sodium broth (beef or chicken broth is fine)
- Parsley for garnish
Instructions
- First, once you trim the fat off the leg of lamb, season only with salt and pepper. (If you have the time, let the lamb rest at room temperature for up to 1 hour.) Brown lamb in a cast iron skillet that’s been coated with a little bit of extra virgin olive oil.
- Now, let’s add more flavor. When lamb is cool enough to touch, using a small knife, make a few slits all over and insert slices of garlic. Add the remaining minced garlic in a small bowl and mix with spices (I used rosemary and sweet paprika ), fresh thyme, lemon juice and olive oil to rub all over the lamb. (That’s right, loads of flavor!)
- Prepare your slow cooker (crock pot). Add pearl onions to the bottom of the pot, then add the liquid (wine and broth) and top with the spiced lamb.
- Now let the slow cooker do its magic! Cover slow cooker and set on high for 4 hours or on low for 6 to 7 hours or until lamb is super tender that it falls apart at the poke of your fork!
- Transfer to a serving platter and add some of that beautiful juice on top or to the side!
Tips
4. Add lamb to the Dutch oven. Bring to a boil for about 7 to 9 minutes, then cover and transfer to the oven for 2 to 2 1/2 hours or until lamb is very tender. IMPORTANT: be sure to check periodically and add a little more liquid as needed. When lamb is finished, liquid will have reduced to about 1/3 of what it was when you started.