Lemony Leg of Lamb

A little lemon zest in the rub for this leg of lamb goes a long way. After four-plus hours in the crockpot, the lemon zest adds a light tartness that serves the earthy lamb well. This was another job well done by the crockpot. There is something so satisfying about sticking a fork in a piece of meat and having it completely fall apart. We served the lamb with some brown rice and sauteed brussel sprouts.

Total time to cook: 4.5 hours
Special equiment: a crockpot

One leg of lamb
Four cloves of garlic, minced
1/2 lemon
1 tsp kosher salt
1 tsp black pepper
1.5 tbsp olive oil
1/2 cup water

- Zest the lemon. In a small bowl, with some kind of grinding device, mash together the garlic, lemon zest, salt, pepper and olive oil until it becomes paste-like.
- Rub the paste all over the lamb. Place the lamb in the crockpot, add the water (pour it in on the sides so it doesn't wash off any of the rub), and squeeze the lemon juice around the top of the lamb.
- Cook on high for four and a half hours. Serve hot.
(I sauteed the brussel sprouts with a little margarine)

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