Succulent Slow-Cooked Garlic Lamb Leg
Nutritional value per serving
Calories450kcal
Carbs2gram
Fat25gram
Protein50gram
Ingredients
- Lamb leg (bone-in, about 1.5 kg)1.5 kg
- Garlic cloves (fresh, peeled)6 piece
- Olive oil (extra virgin)3 tbsp
- Fresh rosemary (chopped)2 tbsp
- Salt (preferably sea salt or kosher salt)1.5 tsp
- Black pepper (freshly ground)1 tsp
- Onion (medium, sliced)1 piece
- Carrots (large, peeled and chopped)2 piece
- Chicken or vegetable stock (low sodium)200 ml
This recipe for Slow-Cooked Garlic Lamb Leg is perfect for anyone looking to prepare a tender, juicy, and flavorful lamb dish with minimal effort. Slow cooking allows the lamb to become melt-in-your-mouth tender while the garlic infuses the meat with rich aroma and taste. This dish is great for family dinners or special occasions and pairs beautifully with roasted vegetables or a fresh salad. The total cost of ingredients is approximately $25 USD, €22, £18, or ₹1850, making it an affordable yet impressive meal. It offers about 450 kcal per serving, rich in protein and suitable for a low-carb diet. The recipe difficulty is easy and requires approximately 10 minutes of preparation and 6 hours of slow cooking, perfect for a hands-off cooking day.
Preparation instructions
Prepare the garlic and herbs
1Peel the garlic cloves and slice them thinly. Mix the sliced garlic with chopped rosemary, salt, pepper, and olive oil to create a marinade.
Pierce and marinate the lamb leg
2Using a sharp knife, carefully pierce the lamb leg all over. Insert the sliced garlic evenly into these small cuts to infuse flavor. Rub the entire leg with the olive oil, rosemary, salt, and pepper mixture to coat it well.
Prepare vegetables and slow cooker
3Place the sliced onions and chopped carrots at the bottom of the slow cooker. They will add flavor and keep the lamb elevated.
Place lamb in slow cooker and add stock
4Put the marinated lamb leg on top of the vegetables in the slow cooker. Pour 200 ml of stock around the lamb, not over the top to avoid washing off seasoning.
Slow cook the lamb
5Set the slow cooker to low heat and cook the lamb leg for approximately 6 hours. This slow cooking tenderizes the meat thoroughly.
Check internal temperature for safety
6After 6 hours, use a meat thermometer inserted into the thickest part of the lamb leg (away from bone) to check the temperature. The lamb is safe to eat when it reaches an internal temperature of at least 63°C (145°F). For more tenderness, you can cook until 71°C (160°F), but lamb is typically juiciest at medium-rare to medium.
Rest the lamb leg
7Remove the lamb from the slow cooker and let it rest uncovered for about 15 minutes. Resting helps the juices redistribute for moist, tender meat.
Serve and enjoy
8Slice the lamb leg against the grain and serve with the slow-cooked vegetables and broth from the slow cooker as a sauce. Enjoy your flavorful and tender meal!
Cooking Tips
1Avoid cross-contamination by using separate cutting boards and utensils for raw meat and vegetables.
2If you don't have a slow cooker, you can cook the lamb in a low oven at 130°C (265°F) for about 3 hours covered.
3Fresh rosemary can be substituted with dried rosemary; use 1 tablespoon dried in that case.
4For added flavor, marinate the lamb overnight in the refrigerator with the garlic and herbs.
5Make sure your meat thermometer is properly calibrated for accurate temperature readings.
Equipment
- Slow cooker
- Sharp knife
- Meat thermometer
- Cutting board
- Mixing bowl
- Spoon or brush for marinade
Shopping List
- [ ] Lamb leg (bone-in, about 1.5 kg) - Approx. $20 - Choose a fresh cut with a light pink color and firm texture.
- [ ] Fresh garlic (6 cloves) - Approx. $0.50 - Opt for firm, tight cloves without sprouting.
- [ ] Olive oil (extra virgin) - Approx. $4 for a bottle - Look for a good quality extra virgin olive oil for best flavor.
- [ ] Fresh rosemary (small bunch) - Approx. $1.50 - Pick fragrant, vibrant green sprigs.
- [ ] Onion (1 medium) - Approx. $0.50 - Choose firm onions without soft spots.
- [ ] Carrots (2 large) - Approx. $1 - Fresh, firm carrots are best.
- [ ] Chicken or vegetable stock (200 ml) - Approx. $1 - Use low sodium stock for better control of salt.
Total approximate cost: $28.50
FAQ
Can I use a boneless lamb leg for this recipe?
Yes, you can use a boneless lamb leg. Cooking time may be slightly less, so start checking the internal temperature a bit earlier.
What if I don’t have a meat thermometer?
While not recommended, you can check for doneness by cutting into the meat; it should be juicy and tender. Meat thermometers ensure food safety and best results though.
Can I prepare this recipe in the oven instead of a slow cooker?
Yes, cook in a preheated oven at 130°C (265°F) covered with foil for about 3 to 4 hours, until the meat is tender and reaches a safe temperature.
How do I store leftovers safely?
Cool leftovers to room temperature, then refrigerate within 2 hours in a covered container. Consume within 3 days.