Spring is in the air, and with it, lamb. We have a local farm that produces the best lamb I have eaten since my trip to Ireland.
The crockpot is my favorite cooking method for large cuts of meat. You can be assured that it is cooked through, and won’t be overcooked.
This recipe is easy and results in tender, fall off the bone lamb.
1 2-3 lb leg of lamb, bone in
1 cup chicken broth
1/2 cup red wine
1 tablespoon lemon juice
2 tablespoon honey or maple syrup
2 tablespoons dijon mustard
1-3 cloves garlic, to taste
1 tablespoon apple cider vinegar
1 tablespoon dried rosemary
1 tablespoon dried thyme
1 teaspoon salt or to taste
1/2 teaspoon pepper or to taste
1 tablespoon Mrs. Dash original (or your favorite seasoning)
Combine broth and wine and pour into a lined crock pot. Place lamb in the crockpot. Mix together remaining ingredients and pour over lamb. Cook 30 minutes on high. Reduce to low and cook and additional five hours, turning lamb every 2 hours for even cooking (if possible), until meat is falling off the bone and is fork tender.
Slice lamb and make gravy with the cooking liquid using white rice flour.
Serve with noodles or potatoes.
This makes an easy weeknight dinner. I did not have rosemary, so I left it out. You can use any herbs or spices that you like. I did not add additional salt; the chicken broth is plenty salty. The cooking juices made a delicious gravy.
Please share your thoughts and outcome when trying this recipe.