Aussie Pulled Leg Of Lamb Crockpot Recipes

Steps:

• 1. Please see attached photo for ingredients and directions.

Steps:

• Grate lemon zest into a mortar; add rosemary, garlic, thyme, parsley, olive oil, sea salt, black pepper, and onion powder. Grind into a paste using a pestle.
• Pat lamb dry and rub herb mixture all over the lamb. Place lamb into a 3-quart slow cooker and squeeze juice of the lemon over lamb. Add broth and cover.
• Cook on Low for 6 to 8 hours.

Steps:

• Bring leg of lamb to room temperature, about 2 hours.
• Pour wine into a slow cooker. Mix lemon juice, honey, mustard, garlic, vinegar, rosemary, thyme, sea salt, and pepper together in a bowl until a thick paste forms. Massage paste into the lamb using your hands; gently place into the slow cooker.
• Cook on Low, without removing the cover, for 5 hours. An instant-read thermometer inserted near the bone should read 145 degrees F (65 degrees C). Let lamb rest for 15 to 20 minutes.

Steps:

• Heat the oil in a large non-stick frying pan. Add the lamb and brown on each side for 4-5 mins. Set the slow cooker to low. Melt the butter in a saucepan until foaming, then stir through the flour. Whisk in the stock gradually until incorporated, add the wine and bring to the boil. Set aside.
• Put the onion, garlic, thyme and rosemary into your slow cooker and sit the lamb on top. Pour over the lamb gravy. Put the lid on and cook for 8 hrs or until soft and tender.
• Remove the lamb and set, covered, on a plate. Strain the liquid into a pan and simmer until slightly thickened. Serve the lamb thickly sliced or shredded (it'll be quite soft) with mashed potatoes, green veg and the gravy.

Steps:

• Make small incisions in leg of lamb and insert the slices of garlic in each incision.
• Rub olive oil, rosemary around the lamb and season with salt and pepper.
• In large non-stick pan, brown leg of lamb.
• While the lamb is browning, you can prepare the slow cooker/crock pot. Pour the stock and soy sauce into the slow cooker/crock pot. When the lamb is finishing browning add it to the slow cooker/crock pot.
• Cover and cook for 8-10 hours on low setting.
• Remove from slow cooker/crock pot and let rest 15 to 20 minutes before slicing.

Steps:

• Marinade:.
• Whisk together the first 5 ingredients and pour into a large resealable plastic bag. Add the leg of lamb coating with the marinade well. Squeeze out extra air and seal the bag. Marinade at room temperature for 2 hours.
• Basting Mix:.
• Stir together the remaining ingredients in a saucepan and bring to a boil over medium high heat, reduce to medium low and simmer for 30 minutes until the onions have softened and the sauce has thickened.
• Preheat outdoor grill to medium low heat. (I prefer the indirect cooking method on my kettle style grill for this).
• Lightly oil the grate.
• Remove lamb from marinade (discard the excess marinade) and place on the preheated grill. Baste with the barbecue sauce and grill the lamb for 1 1/2 to 2 hours until it reaches desired temperature. Turn and baste the lamb frequently with the hot barbecue sauce.