Slow Cooked Portuguese Lamb Recipes

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SLOW COOKER LEG OF LAMB

Fall-of-the-bone, flavorful lamb that is easy to throw in the slow cooker in the morning and have a delicious meal ready by dinner time!

Provided by Kristin88

Categories     Meat and Poultry Recipes     Lamb     Leg

Time 6h15m

Yield 8

Number Of Ingredients 11



Slow Cooker Leg of Lamb image

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.

Nutrition Facts : Calories 204.6 calories, Carbohydrate 2.8 g, Cholesterol 68.5 mg, Fat 12.6 g, Fiber 1 g, Protein 19.9 g, SaturatedFat 4.7 g, Sodium 300 mg, Sugar 0.2 g

1 small lemon
2 tablespoons chopped fresh rosemary
5 cloves garlic, minced
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
1 tablespoon olive oil
1 teaspoon sea salt
1 teaspoon ground black pepper
¼ teaspoon onion powder
1 (3 pound) leg of lamb
½ cup vegetable broth

SLOW COOKED PORTUGUESE LAMB

Make and share this Slow Cooked Portuguese Lamb recipe from Food.com.

Provided by Wendys Kitchen

Categories     Lamb/Sheep

Time 4h10m

Yield 6 serving(s)

Number Of Ingredients 12



Slow Cooked Portuguese Lamb image

Steps:

  • Preheat the oven to 150°C.
  • Trim all the fat off the leg of lamb.
  • Put the lamb into a casserole dish with the red wine, tomato juice, peeled tomatoes, spring onions, onions, garlic, rosemary, thyme, salt and pepper.
  • Cover and heat in oven for 4 hours.
  • After 4 hours add the chick peas and butter beans.
  • Increase the heat to 200°C and cook uncovered for another hour.

Nutrition Facts : Calories 267.4, Fat 1.2, SaturatedFat 0.2, Sodium 911.2, Carbohydrate 43.1, Fiber 8, Sugar 10.4, Protein 9

1 leg of lamb
1/2 liter red wine
1 liter tomato juice
400 g peeled canned tomatoes
10 spring onions, trimmed
2 onions, chopped
10 garlic cloves, peeled
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
salt and pepper
400 g canned chick-peas
400 g canned butter beans

SLOW-ROASTED ANDALUSIAN-STYLE LAMB AND POTATOES

Categories     Lamb     Potato     Roast     Easter     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 11



Slow-Roasted Andalusian-Style Lamb and Potatoes image

Steps:

  • Preheat oven to 350°F. Combine garlic, thyme, and 2 tablespoons salt in a small bowl. Using your fingertips, rub mixture until it resembles wet sand (larger pieces of garlic will remain); set aside. Crush bay leaves.
  • Combine half of potatoes with 1 tablespoon oil and 1 crushed bay leaf in a large roasting pan; season with salt and pepper and toss to coat. Spread out potatoes in a single layer.
  • Place lamb on top of potatoes and rub with garlic mixture. Layer tomatoes, onions, remaining 3 crushed bay leaves, and remaining potatoes around and up sides of lamb, seasoning with salt and pepper and drizzling with remaining 6 tablespoons oil as you go (lamb will be nearly covered). Add wine to pan; cover tightly with foil.
  • Roast until lamb is very tender, 3-4 hours. Remove foil and increase oven temperature to 425°F. Roast, turning lamb halfway through, until lamb is golden, 20-25 minutes longer. Let rest in roasting pan for 15-20 minutes. DO AHEAD: Lamb can be roasted 2 days ahead. Cover and chill. Reheat before continuing.
  • Pull meat from bones in large chunks; discard bones and fat. Place meat and vegetables on a platter. Skim fat from surface of cooking juices in pan. Spoon some cooking juices over lamb and vegetables and serve remainder alongside.

4 garlic cloves, crushed
2 tablespoons fresh thyme leaves
2 tablespoons kosher salt plus more
4 fresh bay leaves, divided
3 pounds Yukon Gold potatoes (6-8), peeled, cut into 1/4" slices, divided
7 tablespoons olive oil, divided
Freshly ground black pepper
1 3 1/2- to 4-pound bone-in leg of lamb
2 pounds tomatoes, cut into 1/4" slices
2 medium onions, cut into 1/2" slices
2 cups dry white wine

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