Crock Pot Honeyed Lamb Recipes

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:

• If the leg of lamb is too big for your crock-pot, cut through the joint between the main leg and shank.
• Put 2 tablespoons water into the crock-pot and place the lamb inside.
• Spoon the honey, Dijon mustard and redcurrant jelly over the top of the lamb.
• Sprinkle the crushed garlic/powdered garlic, salt & black pepper over the top of the lamb.
• Cook on high for at least 6 hours and up to 8 hours - YES, on high! If it is a 4lb to 5 lb leg of lamb, these are the perfect timings - it falls off the bone and is moist and tender.
• About 30 minutes before serving, carefully ladle most of the juices out of the crock pot and into a large mixing jug. Allow the juices to cool and skim the fat that rises to the surface.
• Place the juices into a saucepan and bring to the boil, boil vigorously until it has reduced by about a half - you now have the most wonderful gravy or sauce to serve alongside the lamb!
• Take the lamb out and allow to "rest" for about 10-15 minutes before carving and falling in love!

Steps:

• Place onion in a crock pot.
• Combine oregano, thyme, garlic powder, salt, and pepper; rub over the lamb chops.
• Place chops over onion.
• Top with garlic.
• Cover and cook on low for 4 to 6 hours or until the meat is tender.

Steps:

• Heat oil in a large skillet over medium-high heat. Add lamb and cook until outside is browned, about 5 minutes per side. Remove to a plate and add onion to the oil in the skillet. Saute until lightly browned, about 5 minutes.
• Place onion in the bottom of a slow cooker pot and place the lamb roast on top. Mix water, soy sauce, garlic, and onion soup mix together and pour over the roast. Cook on Low for 8 to 10 hours.
• Remove roast, cover lightly with foil, and let rest for 20 minutes before carving. Mix butter and flour into a paste. Add small pieces of this paste to the hot cooking liquid, mixing well to incorporate. Cook until sauce reaches desired thickness, 5 to 6 minutes.
• Slice roast thinly and serve with gravy.

Steps:

• Combine red wine and onion in a slow cooker.
• Whisk honey, mustard, lemon juice, garlic, thyme, rosemary, basil, salt, and pepper together in a small bowl until well blended. Add tapioca starch and whisk until well combined. Let sit until mixture is thickened, at least 5 minutes.
• Dip lamb chops in the mustard mixture and massage until fully coated.
• Place chops in a single layer over the red wine and onion mixture in the slow cooker. Pour remaining mustard mixture on top.
• Cover slow cooker and cook on Low until an instant-read thermometer inserted into the center of a chop reads at least 130 degrees F (54 degrees C), about 4 1/2 hours.