Into olive oil I mixed minced garlic, rosemary, thyme and grated orange peel.
Then I rubbed the mixture over the lamb roast until it was completely coated.
Next step was placing the roast into the crock pot, adding a half cup of water and setting the crock pot to cook on low for eight hours.
It absolutely could not have been any easier! After only a couple of hours, the aroma from the leg of lamb roasting with all that garlic and the other seasonings was absolutely wonderful. The drippings in the crock pot, strained and cooked with a little flour made a very flavorful gravy for the mashed potatoes. Served with oven-roasted carrots, what a delicious and easy to make Christmas dinner.
My recipes for a Christmas leg of lamb dinner.
Leg of Lamb in the Crock Pot
1 Leg of lamb - 4 to 6 pounds, boneless or bone in
1 Tablespoon olive oil
5 - 6 Cloves fresh garlic
1 Tablespoon grated orange rind
1 Tablespoon rosemary
1 Teaspoon thyme
1/2 Cup water
Set crock pot for 8 hours on low and preheat while mincing garlic cloves. Add minced garlic tod to olive oil. Grate the orange rind. Add the orange rind, rosemary and thyme to the garlic and olive oil. Mix together and rub over the meat until it is evenly coated. Place in the crock pot and roast for 8 hours. Check with a meat thermometer that the internal temperature has reached 180 degrees F. Remove from crock pot and let set a few minutes before carving.
Gravy in the Crock Pot
Drippings from crock pot from roasted leg of lamb
2 Tablespoons flour
Remove drippings from the crock pot, strain and return to the crock pot. Set the temperature for the crock pot to the highest setting. In a cup, stir enough hot water into the flour to make a smooth paste. Slowly pour the flour and water mixture into the strained drippings in the crockpot and bring to a boil. Stir continually for another five to ten minutes until the flour mixture has cooked in and the gravy begins to thicken. Remove from the crock pot and serve over potatoes and lamb.
Oven Roasted Carrots
2 Pounds carrots
3 Tablespoons sundried tomatoes
2 Tablespoons olive oil
Peel carrots and cut in one to two inch chunks. Place carrots in a shallow baking dish (I use the bottom of my broiler pan) and drizzle with olive oil, stirring slightly in order to coat. Place in preheated 425 degrees F oven and roast for 30 minutes. Remove from the oven and add the sundried tomatoes and stir to mix in. Return to the oven for another 15 minutes. The carrots should be oven browned by then and tender when poked with a fork. Remove from oven, place in serving dish and serve.