How to Slow Cook Rosemary Lamb

Lamb and rosemary are a classic combination.

Slow cooking lamb will make the meat so tender and juicy that it will fall off the bone. Lamb, particularly leg of lamb, has tough connective tissues that greatly benefit from slow cooking. You can cook lamb in a slow cooker for a no-fuss meal that requires little preparation. Pairing lamb with rosemary and a few other ingredients will create a delicious piece of meat that will make your home smell delicious your taste buds happy.

Things You'll Need

• 1 leg of lamb (or other piece of lamb that will fit into the slow cooker)
• 1 lemon
• Grater
• 5 garlic cloves, crushed
• 1 tbsp. fresh rosemary
• 1 tbsp. olive oil
• Salt (to taste)
• Ground black pepper (to taste)
• Mortar and pestle
• Paper towels
• 1/2 cup water or beef broth
• Slow cooker

Instructions

1. Grate half of the zest of the lemon into the mortar.

2. Grind the lemon zest with the garlic, rosemary, olive oil, salt and pepper with the mortar and pestle.

3. Pat the leg of lamb dry with paper towels and rub the rosemary mixture all over the piece of lamb.

4. Place the lamb into the slow cooker. Add 1/2 cup water to the slow cooker and squeeze the lemon juice over the lamb.

5. Cook the lamb on low heat for six to eight hours.

Tips & Warnings

• Add more or less garlic depending on your preference.

References

• Food Network: Rosemary and Garlic Roast Leg of Lamb; Emeril Lagasse, 2004