Slow cooker leg of lamb recipe
This slow cooker leg of lamb is slathered in a wholegrain mustard and honey coating as well as being studded with garlic and rosemary. Slide it into the cooker in the morning and come home to delicious dinner!
- 1 leg of lamb, bone in or deboned
- 6 cloves garlic, sliced
- 2 tbsp wholegrain mustard
- 2 tbsp honey
- fresh rosemary sprigs
- 1/2 cup water
Using a small sharp knife, cut 20 small pockets into the lamb leg. Poke the garlic slivers into these pockets.
In a small bowl, mix the wholegrain mustard and the honey together. Spoon some of this mixture into the pockets and pour the remainder over the whole leg. Poke rosemary sprigs into all the pockets.
Place an upturned saucer into the slow cooker to act as a trivet. Place the lamb on this and pour the water around it. Cook on high for 4 hours or low for 8 hours.
- This leg of lamb is super moist and just falls away from the bone, leaving no waste. If you cannot fit a whole leg of lamb with the bone into your slow cooker just use a de-boned leg of lamb or alternately, get your butcher to slice a few slices off the end as lamb leg steaks for you.
- If you are nervous about putting a saucer in your slow cooker, you can use balls of screwed up tin foil or even a layer of chunky, peeled potatoes and carrots. Just as long as the roast isn't touching the base of the cooker. Sometimes I replace the water with wine.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.