Lamb With Balsamic Glazed Vegetables Crock Pot Recipes

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SLOW COOKER ROASTED LEG OF LAMB

Leg of lamb coated in mustard and herbs. Put it in the slow cooker and leave it alone for a few hours. Super easy and fabulous every time!

Provided by METG

Categories     Meat and Poultry Recipes     Lamb     Leg

Time 7h25m

Yield 6

Number Of Ingredients 11



Slow Cooker Roasted Leg of Lamb image

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.

Nutrition Facts : Calories 284.9 calories, Carbohydrate 10.5 g, Cholesterol 100.3 mg, Fat 14 g, Fiber 1.3 g, Protein 25.6 g, SaturatedFat 6.8 g, Sodium 464.5 mg, Sugar 5.9 g

1 (3 pound) bone-in leg of lamb, or more to taste
½ cup red wine
1 lemon, juiced
2 tablespoons raw honey
2 tablespoons Dijon mustard
3 cloves garlic, minced
1 tablespoon apple cider vinegar
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 teaspoon sea salt
½ teaspoon fresh cracked pepper

ROSEMARY BALSAMIC LAMB WITH VEGETABLE MASH

Enjoy all five of your 5-a-day in this healthy Sunday roast. It's a good source of energising vitamin C and iron, needed for healthy nails and hair

Provided by Sara Buenfeld

Categories     Dinner

Time 50m

Number Of Ingredients 12



Rosemary balsamic lamb with vegetable mash image

Steps:

  • Put the celeriac, swede and potato in a large steamer, then steam for 25 mins until softened.
  • Meanwhile, heat the oil in a large non-stick frying pan and fry the onions for 10 mins until softened and golden. Push to the side of the pan, then add the lamb and rosemary and stir-fry over the heat until browned, but still a little pink in the middle - try not to overcook it as it will become tough and will need a longer cook to become tender again. Add the bouillon and balsamic vinegar with 200ml boiling water. Stir to make a sauce.
  • Mash the steamed veg and spoon half into the centre of two plates. Top with half the lamb and gravy, scatter with the parsley and serve with the spinach and peas. Chill the remaining lamb and veg to reheat and serve on another evening.

Nutrition Facts : Calories 450 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 9 grams sugar, Fiber 12 grams fiber, Protein 39 grams protein, Sodium 0.5 milligram of sodium

320g celeriac , peeled and diced
320g swede , peeled and diced
320g potato , peeled and diced
1 tbsp rapeseed oil
3 red onions , thinly sliced
550g lean, trimmed lamb steak , diced
1 tsp finely chopped rosemary
1 tbsp vegetable bouillon powder
2 tbsp balsamic vinegar
1 tbsp chopped parsley
320g spinach , to serve
320g frozen peas , to serve

LAMB IN THE SLOW COOKER

We adore Australian or New Zealand lamb, which has more flavor than the blander US lamb. So I was happy to have been given this simple recipe using a Crock-Pot®. Great served with mashed potatoes.

Provided by Carol Foster

Categories     Meat and Poultry Recipes     Lamb

Time 8h55m

Yield 16

Number Of Ingredients 9



Lamb in the Slow Cooker image

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.

Nutrition Facts : Calories 135.6 calories, Carbohydrate 4.4 g, Cholesterol 48 mg, Fat 6.4 g, Fiber 0.5 g, Protein 14.5 g, SaturatedFat 2.7 g, Sodium 654.6 mg, Sugar 1.1 g

1 tablespoon extra-virgin olive oil
1 (4 pound) leg of lamb
1 large sweet onion, sliced
5 cups water
½ cup soy sauce
2 cloves garlic, minced
1 (1 ounce) package dry onion soup mix
2 tablespoons butter
2 tablespoons all-purpose flour

LAMB FOR LEARNERS! REDCURRANT AND HONEY GLAZED LAMB (CROCK POT)

This is the name that my daughter came up with, for my most requested lamb dish! She did not realise how easy it was to cook, as the results are so sophisticated and special! I have never made it other than in the crock-pot, but I am sure it would cook very well in an AGA or wood burning range......long and slow. This is an ALL YEAR around recipe, as we have cooked this in the summer and served this meltingly tender lamb with salads and crusty bread - as well as in the winter with mountains of mashed potatoes! The redcurrant and honey glaze is sensational, and makes the most divine gravy or sauce. Do not be tempted to use a cheap and low fruit content redcurrant jelly, it gives nowhere near the same taste and results as a high fruit jelly. I always use a leg of lamb for this dish - but I suspect that shoulder of lamb would work extremely well. Be warned......this is a fall off the bone, moist and very succulent way of cooking lamb!!

Provided by French Tart

Categories     Lamb/Sheep

Time 8h10m

Yield 8 serving(s)

Number Of Ingredients 7



Lamb for Learners! Redcurrant and Honey Glazed Lamb (Crock Pot) image

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!

4 -5 lbs leg of lamb
4 -5 tablespoons red currant jelly
3 tablespoons honey
2 tablespoons Dijon mustard
2 -4 garlic cloves, peeled and crushed or 3 teaspoons garlic powder
salt
black pepper

LEG OF LAMB IN THE SLOW COOKER (WITH GARLIC AND ROSEMARY)

This is high reward for minimum effort food-people will think you're a fabulous cook when you really didn't do much. To make a really earth-shattering meal - when you want to win friends and influence people - serve it with garlicky tzatziki and homemade naan. Fortunately, a slow cooker solves the dilemma. The long, low cooking time breaks down the tough connective tissues in a leg of lamb, making it fall-off-the-bone tender, without turning it to mush.

Provided by Timothy H.

Categories     Lamb/Sheep

Time 6h30m

Yield 6-10 serving(s)

Number Of Ingredients 7



Leg of Lamb in the Slow Cooker (With Garlic and Rosemary) image

Steps:

  • Rub the oil all over the lamb and either brown it in a hot pan or throw it on the grill to get some colour. Meanwhile, toss all the potatoes and about half the garlic cloves into the bottom of your slow cooker.
  • Put the lamb on top of the potatoes, squish a few more cloves of garlic and rub it over the surface, then sprinkle with salt.
  • Toss in a few sprigs of rosemary and pour some wine in around the potatoes, cover (if the bone sticks out, cover the lid with foil to seal in the heat) and cook on low for 6-8 hours.
  • Carve the lamb and serve with the potatoes, finished with a squeeze of lemon, if you like.

Nutrition Facts : Calories 97, Fat 0.4, SaturatedFat 0.1, Sodium 25.9, Carbohydrate 21.7, Fiber 1.9, Sugar 0.9, Protein 2.4

1/8-1/4 cup olives or 1/8-1/4 cup canola oil
1 bone-in leg of lamb
4 -5 medium yukon gold potatoes, chopped into chunks or 4 -5 medium about the same quantity tiny new potatoes
1 head garlic, peeled
salt
3 sprigs rosemary
about a wineglass full red wine (or stock)

SLOW-COOKED LEG OF LAMB WITH GARLIC, LEMON & ROSEMARY (IN THE CROCKPOT!)

Categories     Lamb     Quick & Easy

Number Of Ingredients 8



SLOW-COOKED LEG OF LAMB WITH GARLIC, LEMON & ROSEMARY (IN THE CROCKPOT!) image

Steps:

  • On a chopping board, pat your lamb dry with paper towels. Finely grate about half the zest off the lemon and grind into a paste with the garlic, rosemary, oil, salt and pepper using a mortar and pestle. Rub the paste all over the lamb. If you like, let it sit on the countertop for half an hour or so, or refrigerate for a few hours or overnight. Put it into the CrockPot. Add about half a cup of liquid. Squeeze the juice of the lemon overtop too. Cover and cook on low for 6-8 hours.

1 leg of lamb (that will fit in your CrockPot - if not, get the butcher to cut off the shank end) - with or without bone
1 lemon
4-5 garlic cloves, sliced or crushed
1 Tbsp. fresh rosemary, chopped
1 Tbsp. olive oil
1 tsp. coarse salt
1 tsp. freshly ground black pepper
1/2 cup wine, chicken or beef stock, tomato juice or water

SLOW-COOKER BALSAMIC ROOT VEGETABLES

Using a slow cooker is the secret to an easy side dish! Try this recipe for sweet-tangy balsamic glazed root vegetables like carrots, parsnips and sweet potatoes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 4h25m

Yield 8

Number Of Ingredients 11



Slow-Cooker Balsamic Root Vegetables image

Steps:

  • Spray 6-quart slow cooker with cooking spray. In slow cooker, stir together parsnips, carrots, onions and cranberries. Top with sweet potatoes.
  • In small bowl, stir together oil, vinegar, brown sugar, salt and pepper with whisk; pour over vegetables in slow cooker. (Do not stir.)
  • Cover; cook on High heat setting 4 to 5 hours or until vegetables are tender. Sprinkle with parsley before serving.

Nutrition Facts : Calories 250, Carbohydrate 48 g, Fat 1, Fiber 8 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 390 mg

1 lb parsnips, peeled, cut into 1 1/2-inch pieces
1 lb carrots, cut into 1 1/2-inch pieces
2 large red onions, coarsely chopped
3/4 cup sweetened dried cranberries
1 1/2 lb sweet potatoes, peeled, cut into 1 1/2-inch pieces
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon packed light brown sugar
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/3 cup chopped fresh Italian (flat-leaf) parsley

LAMB WITH BALSAMIC-GLAZED VEGETABLES (CROCK POT)

This recipe is from the side of the box my crock pot came in- I haven't tried it yet, but it sounds pretty good.

Provided by jenna sais quoi

Categories     One Dish Meal

Time 11h30m

Yield 6-8 serving(s)

Number Of Ingredients 13



Lamb With Balsamic-Glazed Vegetables (Crock Pot) image

Steps:

  • Combine seasonings in a small bowl. Rub seasonings all over lamb roast.
  • Place onion in the bottom of the crock pot- place lamb roast on top of onion, then add remaining vegetables. Drizzle balsamic vinegar over the vegetables.
  • Cover and cook on High for 1 hour, then turn to Low for 10-12 hours.

Nutrition Facts : Calories 69.7, Fat 0.4, SaturatedFat 0.1, Sodium 399.4, Carbohydrate 15.6, Fiber 3, Sugar 2.6, Protein 2.4

1 teaspoon salt
1 teaspoon fresh ground black pepper
1 teaspoon ground coriander
2 teaspoons dried rosemary leaves
1 teaspoon dried mint
1 teaspoon dried thyme
1 teaspoon ground fennel
1 large red onion, cut into eighths
3 lbs boneless lamb roast, de-boned and well trimmed of fat
2 medium zucchini, bias-cut into 1/2 in. slices
2 crookneck yellow squash, bias-cut into 1/2 in. slices
2 medium new potatoes, quartered
3 tablespoons balsamic vinegar

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