Slow Cooker Recipe: Slow Cooked Butterflied Leg of Lamb
Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding.
It's still (for me) too close to Christmas to be having the oven blaring, juggling trays of roast potatoes and peeling huge quantities of veg so the lamb was going to be cooked very gently, in the slow cooker. And after the success of the burrito-style beef brisket that I cooked without any liquid, I thought I'd give it a go with the lamb. It was, as I expected, completely wonderful. I'm cutting back a little on red meat at the moment, and so if you're going to have it on a rare occasion, you might as well have it like this.
Slow-Cooked Butterflied Leg of Lamb
Serves 5, with extra for sandwiches (and chopping board pickings)
- Approx 1kg butterflied leg of lamb
- sea salt and pepper (I like the Cornish sea salt's 'luxury salt and pepper' with red pepper flakes)
- pinch of dried thyme
- Olive oil
- 1 onion, peeled and sliced
Switch your crockpot on to the 'high' setting. Scatter the slices of onion over the bottom of the crockpot and lower in the lamb. Rub the lamb well with salt, pepper, the dried thyme and a drizzle of olive oil and replace the lid. Leave to cook for 5-6 hours, until the lamb is meltingly tender all the way through. Transfer to a board and shred roughly, basting with a tablespoon or two of the cooking juices (skim the fat off first) or make your own gravy to serve alongside.