roast lamb in the crock pot?
- KaimukiMan Sep 25, 2007 02:41 AM
I bought a boneless leg of lamb (4.5 lbs) and was thinking of cooking it in the crock pot. Of course I found dozens of recipies on-line, but thougth I'd ask you folks first. Any suggestions or recommendations on cooking method, spices, etc are welcome. I'm not a huge fan of mint jelly, was thinking more middle-east/medeteranian flavors, but I'm open to hearing what you think.
I would not cook it in the crock pot. I usually only use the crock pot for lamb shanks. But- boneless leg of lame is perfect for grilling. If you have access to a grill, that is the way to go. It will cook quickly, nicely charred on the outside and pink and juicy on the inside. I usually grill it to about 125 to 130 degrees, then cover with tin foil and let rest for a few minutes.
An easy marinade, which I used this weekend for grilled lamb shoulder chops: Olive Oil, garlic, lemon, rosemary, S/P. I just throw into a zip lock bag, rough chop the garlic and lemon and marinate for a few hours.
I agree NO CROCK POT!! I did a Greek Style Leg of lamb recently that was excellent. Squeeze the juice of two lemons over the lamb, then Cut about 8-12 slots into the leg of lamb, insert garlic slivers followed by salt and pepper. Lightly sprinkle the lamb with oregano. Pour 8 oz water into the pan, add lamb and cover with foil. Roast on lowest rack for 40 min-1 hr. (in a preheated 450 oven). Then remove foil & lower the heat to 375 and roast for 40-50 min.. Remove and let roast stand for 30 min. (it will continue to cook) Rare is 140 degrees, med. 145 degrees. This recipe was for 8-10 lb so you'll want to adjust the timing. It was awesome!!!!
The above posters are right in that their suggestions will give you great results. On the other hand, a crock pot will also produce a fine meal!
I've tried boneless leg of lamb in the crock pot a couple of times, and, while it's not bad, it's definitely not my favorite way to cook it. Grilling is probably best; roasting until med-rare in the oven is good too. I never do the mint jelly thing; definitely go the mediterranean route (olive oil,garlic, rosemary... you probably know the drill).
I appreciate the responses. As I live in a condo, grilling may not be my best option. We do have a couple of bbq's available - but they are really more set up for quick work on burgers, dogs, or steaks than something like a roast, although I will give that some consideration - they don't have lids/tops, so I would have to improvise something out of foil pans or whatever. I have to admit, I never considered grilling at all until now.
If you can't grill it, roast it off in the oven. I'm a Greek so do mine by cutting holes all over and inserting cloves of garlic, rubbing cumin, oregano, salt and pepper on it, squeezing lemon juice all over. I let sit like this overnight and then either grill or roast off. Traditionally it's cooked to well but I prefer it to medium rare myself. When done in the oven you can toss some potatoes in the roasting pan to roast in the juices. mmm...good.
I wouldn't cook it whole in the crock pot but you could cut it up and make a stew. Shoulder meat would be better for this though....