Leg of Lamb for the Slow Cooker / Crock Pot
- 1 (2 1/2 kg) leg of lamb
- 5 garlic cloves, sliced
- 2 tablespoons olive oil, enough to rub leg of lamb
- 2 tablespoons fresh rosemary, off stem and chopped or 2 tablespoons dried rosemary
- salt and pepper, to taste
- 4 cups vegetable stock, liquid (salt reduced)
- 14 cup reduced sodium soy sauce
- Make small incisions in leg of lamb and insert the slices of garlic in each incision.
- Rub olive oil, rosemary around the lamb and season with salt and pepper.
- In large non-stick pan, brown leg of lamb.
- While the lamb is browning, you can prepare the slow cooker/crock pot.
- Pour the stock and soy sauce into the slow cooker/crock pot.
- When the lamb is finishing browning add it to the slow cooker/crock pot.
- Cover and cook for 8-10 hours on low setting.
- Remove from slow cooker/crock pot and let rest 15 to 20 minutes before slicing.
lamb, garlic, olive oil, fresh rosemary, salt, vegetable stock, soy sauce
Taken from www.food.com/recipe/leg-of-lamb-for-the-slow-cooker-crock-pot-218860 (may not work)