Slow-cooked Leg of Lamb with Garlic, Lemon and Rosemary, and Lemon Potatoes with Garlic & Oregano

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I may be forced to switch careers to something not food-related. I mean, food is just so good. This photo does not do dinner justice. (And yes, I realize that is not a suitable serving size for meat and potatoes. Did I mention the roasted lamb and garlicky lemon potatoes? And how good they were? I knew to take lots from picking at the crispy bits.) I’d like to say we also ate salad, but there just wasn’t room.

And the funny thing? It’s one of the easiest things I’ve ever made. Why is it that the celebratory stuff – the edibles that make a huge splash – always end up being the simplest? What are we so afraid of?

(Ha – I thought this thought felt familiar – I had the same reaction last time I made roast leg of lamb!)

Lamb, of course, is all over the place in spring, and very often makes its way onto an Easter table. Cooking an entire leg of lamb, however, can be a hassle, mostly due to its shape – thick on one end, tapered on the other, it’s difficult to cook evenly without one end being overcooked or the other raw. Deboned legs of lamb are good alternatives – without bones it’s a more uniform cut of meat, and stuffable – but in general meat roasted on the bone has more flavour.

The other thing about leg of lamb, whether it’s the entire leg or just the shank portion, is that it has a lot of tough connective tissues which need long, slow cooking in order to break them down.

Enter my CrockPot. (While we’re on the subject, I stopped by Zellers today, and while chasing W down the small appliances aisle noticed that CrockPots – the same kind I gave away awhile ago – are 50% off this week – only $24.95! Twenty-four! Ninety-five!) Lamb is the perfect candidate for a slow cooker. I bought an entire leg, bone in, and when it looked like it might not fit (I told the butcher I planned to jam it into my CrockPot) he simply sawed off the shank. Perfect.

Now, any number of flavours go with lamb. You don’t need to rub it down with anything, but I chose to make a sort of rough paste out of garlic, rosemary, lemon and olive oil and smear it all over the meat first. Cumin would have worked well too, or fresh thyme. At this point you could leave it to sit for a bit, or refrigerate it overnight to let it marinate. Then all I did was toss it into the slow cooker – no need to brown it first, although you could – pour about a half cup of red wine or stock or tomato juice or water around it, and leave it to cook on low for 6-8 hours.


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Slow-cooked Leg of Lamb with Garlic, Lemon & Rosemary (in the CrockPot!)

Recipe link

  

April 6, 2009

Ingredients

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

Directions

1some wine, chicken or beef stock, tomato juice or water

2On 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.

3Put it into the CrockPot. Add about half a cup of liquid. Squeeze the juice of the lemon overtop too.

4 Cover and cook on low for 6-8 hours.

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And the only thing to serve with roast lamb is lemon potatoes. So I offer up this recipe:

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Lemon Potatoes with Garlic and Oregano

Recipe link

  

April 6, 2009

Ingredients

3 lbs. Yukon gold or baking potatoes, peeled and cut into 1 1/2 inch pieces

1/2 cup olive or canola oil

4 garlic cloves, crushed or thinly sliced

1 1/2 tsp. dried oregano, crumbled

1 tsp. salt

Freshly ground black pepper

1/2 cup beef or chicken stock

1/3 cup lemon juice

chopped fresh oregano (optional)

Directions

1Preheat oven to 400°F. Spread the potatoes in a single layer in a 9" x 13" baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil.

2Roast the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are golden and cooked through.

3 If you like, sprinkle with fresh oregano.

00:00

One Year Ago: Curried Squash Soup, Spinach, Feta & Orzo Salad, Apple Pie and Sunken Black Forest Cupcakes

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113 comments on “Slow-cooked Leg of Lamb with Garlic, Lemon and Rosemary, and Lemon Potatoes with Garlic & Oregano

  1. thepinkpeppercorn
    April 6, 2009 at 7:54 pm

    I’m addicted to lamb with rosemary and garlic. Looks fantastic!

  2. sue.d
    April 6, 2009 at 8:42 pm

    Two of my favourite things: lemon and lamb. Oh that looks glorious!

  3. Manon from Ontario
    April 7, 2009 at 4:12 am

    Well Julie, you might have given me a taste for leg of lamb. I’ve never had it, but after seeing this recipe, and I could almost taste the goodness…I might just make some for Easter!

    I’m making the no knead bread for Easter, I will slice it, toast it on my very old wood baking oven at the sugar shack, and serve it with a nice coating of maple butter to my guests.

    Looking at your cook book this morning, I need an diner plan for tonight.

    Have a great cooking day gals.

    MFO :)

  4. pauline
    April 7, 2009 at 5:19 am

    Love lamb, love potatoes with lemon OMG I think I will be in heaven. Now do you think I can convince hubbie to go for lamb instead of turkey for easter dinner. Another great recipe Julie, what would we all do without you. Can’t tell you how happy I am to read your blog every day.

  5. Barb
    April 7, 2009 at 5:38 am

    Other than the occassional lamb chop, I have never cooked lamb. Lemon potatoes I am already familiar with but don’t make them often because they are “too good” (I have no control at times) I always thought it was best to roast lamb only to rare? Slow cookers are definately easy and can tenderize anything. $24.95? I may look at upgrading my crockpot…..

  6. Elaine
    April 7, 2009 at 6:07 am

    As always, so timely. The hubs and I are throwing an Easter lunch for several of our wifeless friends while their spouses are out of town this weekend, and I’ve been looking for a lamb recipe that can cook while I go watch the aforementioned hubs do his orchestra conductor thing. Perfect! Um, how many people does this serve? I’m wondering if I need to commandeer an extra crockpot…

  7. Janjet
    April 7, 2009 at 6:44 am

    This recipe might be the incentive to get a crock pot!

  8. dl
    April 7, 2009 at 7:28 am

    Hmm well I don’t think I could eat lamb, but those potatoes look fantastic. But I wonder-how do they turn out so crispy with so much liquid?

  9. Andrea
    April 7, 2009 at 7:49 am

    Julie, where do you get your lamb here in Calgary? I’m always interested to hear which butchers people use and where the best cuts are from. I LOVE lamb – turned many a friend on to it. It’s really a lot less intimidating than people think.

  10. Katharine
    April 7, 2009 at 8:13 am

    Wow, I’m drooling. Haven’t had lamb in a long long time. I am kinda scared to take it on, to be honest. Looks scrumptious! Maybe one day I’ll be brave and buy a shank!

  11. Carolyn
    April 7, 2009 at 8:20 am

    Julie — I just love logging on everyday to look at your posts. Since I’m fairly new to this wonderful site, I’m enjoying what I missed last year. Thank you for brightening so many days!

    Manon – do you sell your maple products over the net?

  12. robyn
    April 7, 2009 at 11:47 am

    did the potatoes come out really lemony?? We made some the other day and they were a tad disappointing……we even soaked the cooked potatoes in lemon juice! Oh well.. I’ll try yours!

  13. Manon from Ontario
    April 8, 2009 at 6:11 am

    Carolyn: Yes I do sell some of our products but my web site is under construction righ now, as my kiosk will be opening this year “sometime”.
    You can contact me at clerouxram@xplornet.com

    Thanks again Julie for letting me use your blog for my maple products.

    MFO

  14. A
    April 8, 2009 at 10:13 am

    emailme!

  15. Cucinista
    April 8, 2009 at 11:15 am

    I was just wondering what to make for lunch this weekend, and then I found your site. Lamb for lunch and Creme Brulegg to follow. Everyone will know my secret Cadbury Creme Egg love shame! Thank you for validating it.

  16. JulieVR
    April 8, 2009 at 4:17 pm

    Andrea – I get my lamb at Chinook Edge Lamb & Goat at the Crossroads Farmers’ Market. They also have fantastic eggs! $3.50/dozen.

  17. Simon
    April 12, 2009 at 8:23 am

    I’ve cooked my leg of lamb today, and am just about to start on the roasted potatoes with the garlic etc..

  18. Dee-Dee from australia
    April 21, 2009 at 9:32 pm

    Your lamb with lemon potatoes was outstanding-
    thank you so much. I managed to cook it last night. Mum and Dad along with my looser Brother were really surprised by my amazing cooking skills. Wink wink…..

  19. Frans - South Africa
    May 29, 2009 at 8:32 pm

    Just what we were looking for! Rosemary and lamb in a slow coocker….hmmmm

    Great website

  20. Deborah
    November 24, 2009 at 10:19 pm

    I made this entire recipe exactly as you instructed and it was a HUGE hit with both me and my husband, who is very picky about his meat and potatoes! We broke in our slow cooker (a wedding present last year) with the leg of lamb, and we enjoyed the leftover potatoes (there weren’t many) with our eggs the next morning. Delicious!!

  21. Laurie
    December 2, 2009 at 1:34 pm

    Love lamb done this way! Thank you. I *don’t* like lamb done rare, but when it’s cooked like this its so succulent. You are a treasure, Julie.

  22. Tiffany
    February 13, 2010 at 2:04 pm

    Julie!!! What a wonderful combination of flavors! I just got done making the lamb and potatoes and man oh man they are both fantastic… I changed up the lamb a bit, was going to put a red wine in with it but my corkscrew broke at the last minute lol so I added a can of diced tomatoes (around it not on it)… and it was the perfect touch… Ill try it with wine next time :) Again… thank you!

  23. Gary
    April 23, 2010 at 5:41 am

    I made this the other week for 14 of us and they all loved it, the lamb was just fantastic. I will be making it this Sunday for my grandads birthday as well. All I need to find is a nice desert recipe.

  24. Shar
    June 15, 2010 at 11:44 pm

    Hello,
    I noticed you make this in your crockpot. I have a slow cooker, and apparently there can be differences in cooking times for recipes for these two appliances (although I have no idea what the difference is between these machines). Can you tell me if the length of time to cook would be the same or different if made in my slow cooker? Thanks.

  25. JulieVR
    June 16, 2010 at 7:14 am

    Shar – same thing! CrockPot is just a brand name for a line of slow cookers. No difference!

  26. Jennifer
    July 18, 2010 at 3:06 am

    Tried this today – we have just eaten it, the most delicious roast lamb I have ever eaten. Moist, tender, not fatty (lamb can sometimes be a bit fatty) and the potatoes were yummo, even though I couldn’t get Yukon Gold here in Australia. I used red wine because we had a bottle open. Many thanks for the recipe!

  27. thethoughtherder
    November 13, 2010 at 5:38 am

    Thought this looked awesome, went and bought lamb, over estimated how big a slow cooker I have. Doh. Amateur hour in the kitchen.

    I dont really have anything here that will deal with the shank so it looks liek I’ll be doing this next time I do weekend lamb. Still going to give teh potatoes a whirl though!

  28. JulieVR
    November 13, 2010 at 6:36 am

    If the leg is sticking out of the slow cooker, just cover the lid (and gaps) with foil – I do it all the time! Otherwise you can do it in the oven – just roast it low -about 300F – for about 3 hours.

  29. thethoughtherder
    November 14, 2010 at 3:24 pm

    Hey, I ended up shortening the leg with the help of a bread knife and some gentle persuading. recipe went really well, very impressed with the results. I would go with a touch less lemon on the potatoes but my girlfriend loved them as they were so a bit of personal taste i guess!

    Already passed your site to some friends, and I’ll certainly be making it again.

  30. Sarah
    February 26, 2011 at 5:21 pm

    Wow! I just made this and it might be the best thing I’ve ever cooked. Thank you so much for posting both recipes!

  31. JulieVR
    February 26, 2011 at 5:22 pm

    So good to hear!!

  32. Danielle
    April 16, 2011 at 5:56 am

    This recipe looks delicious, just wondering if anyone had any ideas for what could be served as an entree before this meal?
    Thanks, Dani

  33. Charlene
    May 3, 2011 at 4:41 pm

    @Dani: I would do tomato slices with mozzarella and basil on top. There are a million recipes on the net for this.

  34. Caroline
    September 16, 2011 at 8:03 pm

    Holy Cow! Dynamite recipe! We were all licking the plates and bowls, my kids asked for THIRDS! This is unheard of! Thank you!!!

  35. Maelleigh
    September 18, 2011 at 9:22 pm

    Thank you for this simple but delicious recipe. I am NOT in any way a cook, in fact I NEVER cook. The potatoes are to die for (lemon is genius). Thanks for sharing!!

    PS I’m on the Wild Rose cleanse, and I could eat everything!!!

  36. John Bonner
    October 10, 2011 at 4:52 pm

    My girlfriend and I thought this recipe sounded amazing. so we made this for thanksgiving today, and unfortunately it tasted horrible. The meat lost all its texture, turned overcooked and had no chewiness at all. The lemon made it really bitter. You could no longer taste the lamb. It was inedible. We should have put it in the oven instead. I hope you guys have better luck with this recipe than we did.

  37. Qing
    November 9, 2011 at 5:42 pm

    Made this lamb for company yesterday and it was a great success! Thank you!

  38. Lynne
    November 18, 2011 at 8:25 pm

    Julie – you are a star! I love your style! I live at the Gold Coast, Australia where you’d think legs of lamb were really cheap. Not so! However, we love our lamb down here. I followed your super recipe, adding a bit of my own, (can’t help myself doing this!) and at the end of 8 hours it looked superb and tasted wonderful. Thanks a million. Will continue to look at your site.

  39. Sue from NZ
    February 12, 2012 at 5:00 pm

    I won a beautiful boneless leg of lamb in a pub raffle on Friday. Have just used your Recipe and the slow cooker is now doing it’s bit. taking it along for a pot luck dinner for the Labour Party tonight.

  40. Sue from NZ
    February 13, 2012 at 11:16 am

    it was superb – and so easy.

  41. Edda
    April 2, 2012 at 7:10 pm

    I made the dish tonight but didn’t have lemons – had limes so used them instead. Both the lamb and the potatoes were delicious and so easy to make. I will definitely use your site again. Thanks so much.

  42. Wendy Lightheart
    April 7, 2012 at 11:55 am

    Well, I’m gonna be making this tomorrow! Its my first time ever making a leg of lamb, and I’m a little crock pot obsessed (Plus, I’m hosting my first really big dinner party, so I’m doing lots of cooking!) I’ll let you know how it works out!

    The first challenge is getting the leg in my 5.5 crockpot, I sent my husband out for the lamb while I was at work, and I didn’t remember *Quite* how big they are, so I’m going to have to bend the shank back to fit it. I’d have asked the butcher to do it, when i saw it, but alas! But considering we once made a queen size box spring turn a corner god never intended a non-flexible thing to turn, I think I can do it!

  43. Luigi
    April 8, 2012 at 5:23 pm

    Excellent recipe. Will become our regular Easter tradition going forward. Worked like an absolute charm.

  44. DJ
    April 18, 2012 at 9:56 am

    Really like this recipe!! I am a newcomer to eating lamb but want to expand my horizons. Made this for Easter with the lemon potatoes. It was delicious and enjoyed by all (most of us not regular lamb eaters) Made it with boneless shoulder as I couldn’t get a leg. Will definitely use this recipe again.

  45. Kristy
    April 21, 2012 at 11:23 am

    I’m planning on making this tonight (very excited) but was wondering if you had any good suggestions for gravy to go with this.
    I’ve only used my slow cooker a few times for roast and noticed there’s always lots of yummy useful juice leftover, is this the case with the lamb and how can I turn this into tasty gravy?!

  46. Betsy
    April 22, 2012 at 7:05 pm

    Amazingly good! Had a small leg (2lbs) that I didn’t feel like getting into to butterfly and havent had success slow roasting legs before. This turned out so well. I have a recipe that is the same marinade for a large butterflied leg on the grill as the rub but also calls for hot sauce (frank’s) so I threw a few shakes into the liquid and over top. Delish!

    Lemon potatoes were outstanding! I’ll do them in a metal pan next time so I can get them browner but they were a hit! and will be a new staple in our house. Glad my google search worked out so well! Thank you!

  47. Chef dePaprika
    May 24, 2012 at 4:11 pm

    Yummie yet simple recipe. I love it with its rosemary flavor.
    If you like lamb, you can check my recipe too:

    Oven Roasted Lamb with Wine and Orange Juice Recipe:
    http://chefdepaprika.com/2012/05/oven-roasted-lamb-wine-orange-recipe/?gid=blogs

  48. RINA KILIAN
    June 19, 2012 at 6:40 am

    I INTEND TO TRY THIS RECIPY. I UNDERSTAND IT IS JUST FAB !!
    I CAN’T WAIT FOR THE RESULTS !!

    THANK YOU FOR SHARING,
    KIND REGARDS
    RINA
    CELL : 084 434 9448

  49. Ai Shin
    June 19, 2012 at 10:29 pm

    If I intend to brown the lamb, should I brown it before or after I marinate it? Sorry dumb question!

  50. David
    September 1, 2012 at 5:51 pm

    I’ve made the paste, tried the paste from my hands and it’s delicious. I can’t wait to taste the lamb after it’s come out of the slower cooker tonight.

    I hope to impress our dinner guests. :)

    Thanks Julie!

  51. Nikki
    November 13, 2012 at 10:48 am

    This recipe was phenomenal! The lemon potatoes were out of this world! SO good I had to make them two nights in a row! :) next time I think we’ll cook the lamb for a little less than 8 hrs because both my husband and I like our meat a little rarer, but still – it was amazing and will definitely be making it again. Thanks for a great recipe!

  52. Lourdes
    December 25, 2012 at 8:17 am

    Hi Julie,

    I was looking for slow cooker recipes for lamb and I found yours. I have ad yesterday for Chistmas Eve, with the lemon potatoes too it came out great. Thank you so much for your help, this is my first recipe from your blog but it won’t be the last for sure,

    Merry Christmas/Happy Holidays

  53. Verity
    January 15, 2013 at 11:44 pm

    Wow Julie… Just wow. I’ve been cooking lamb roast sine I was 12. I don’t think I could ever get enough lamb. After working in a greek restaurant I fell in love with the traditional slow cooked lamb. I remove it as it falls off the bone and grill it slighly before serving with the lemon potato. Just devine. We usually have a starter of grilled halloumi on a bed of tomato with oregano and lemon- a must!

    Thanks for all the great tips!

  54. Yvonne
    March 29, 2013 at 4:18 pm

    I made this today, and it was fantastic!

  55. Marissa
    March 31, 2013 at 7:41 pm

    It’s the best recipe for lamb roast. I made it for Easter dinner and it turned out perfectly delicious. My husband really enjoyed how tasty and tender the lamb turned out . Thank you for sharing the recipe.

  56. Liz
    June 12, 2013 at 7:22 pm

    Loved the potatoes, I had to stop myself from eating them. I already had a lamb preseasoned so we had that too, but I cooked it in the crockpot for 8 hours so it was nice and tender. I will try your recipe because all of the reviews sound like I should definitely try it!!! Overall it was so good and I will make it again.

  57. Tricia
    June 22, 2013 at 6:18 am

    Cooked tonight, already had a marinated greek yeros butterflied lamb. Cooked for 8 hrs with some red wine and and after shredding the meat popped it in the oven to dry a little and get a bit of a crunch and then we served as souvlakis with garlic sauce, salad and cheese.

  58. Lucy
    July 3, 2013 at 2:19 pm

    I made this tonight, and it was really good! But eight hours was too long, was a bit dry. Next time, 7 hours…go from there. :)

  59. Steve
    October 4, 2013 at 6:13 pm

    Next time you should cut the ink off the lamb before cooking :)

    • Julie
      October 7, 2013 at 7:45 am

      Yes Steve, I was thinking the same thing! :)

  60. tyrone
    October 16, 2013 at 2:55 pm

    I will be giving your recipe a try soon I can smell it cooking already

  61. Dara
    November 27, 2013 at 8:01 pm

    Followed instructions exactly (6 hours on low) but lamb was overdone (190 internal temp). We like medium rare. Don’t know what I did wrong. Any advise?

  62. Kerry
    December 24, 2013 at 12:13 pm

    I’m following your recipe for Christmas dinner. I was just wondering approximately how many servings are the potatoes equivalent to? Thanks!

  63. Rui Carlos da Cunha
    January 3, 2014 at 11:58 pm

    The first time I made this, I nearly wept it was so delicious. The garlic, lemon zest and rosemary with salt & pepper coating is remarkable after it all soaks into the meat and the fat drips away. Thank you Julie! I’ve got another one prepped for tomorrow morning in the fridge in a slow-cooker liner soaking in the marinade.

  64. Hal
    January 5, 2014 at 10:20 pm

    I followed the recipe for the most part, and did my first leg of lamb. Two changes to it… I cut up a few medium sized onions and put in at the start. Then about 2 hours before done, I took 3 Yukon Gold potatoes, halved them, then cut each into three. I decided I had to sample it before putting it all in containers to have tomorrow. Wow, what a great taste!!
    Thank you Julie!!! 😀

  65. Rosanne
    January 8, 2014 at 8:23 am

    I am curious why you didnt just roast the potatoes in the crockpot. With a few carrots, you have a complete meal.

  66. Flangie
    February 5, 2014 at 12:48 am

    This lamb was disappointing… Yuk

  67. Patunia
    February 5, 2014 at 12:52 am

    Was looking forward to this so sad how it was very tough! I am patunia and I am VERY MAD

  68. Tulip
    February 13, 2014 at 7:09 pm

    I followed your instructions for cooking my bone-in leg of lamb, $34 worth to be exact, and it was horrifically over cooked. The flavor was nice but it was dry and pretty tough. Lamb only need to be 135 degrees in the center to be medium and this one registered 200 after 6 hours of cooking. I’m really glad I didn’t leave it in for 8. I accept cash, check, or credit.

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  70. Lois from Canada
    February 27, 2014 at 4:17 pm

    I am from Canada but visiting my daughter in the UK and making her and her husband dinner every night. The absolute best lamb meal and the potatoes were the best ever!!! I even added some yams with the potatoes and a few carrots and it all just came together perfectly. Four of us ate it and thought it was the most delicious and couldn’t stop raving about it. I will definitely look into your other recipes.

  71. Sue
    March 15, 2014 at 12:10 pm

    How many people does the leg of lamb and lemon potato dishes feed? It would be great to know how many. I have to prepare Easter dinner for 8 family members next month. These recipes sound delish and i am dying to use my slow cooker for these dishes.

  72. Barbara Scheihing
    March 30, 2014 at 11:02 am

    Yes, I have the same question as Sue…..how many would you guess this serves? Maybe if this is as good as everyone says, I need to buy another slow cooker so I can make two for leftovers! Yum.

  73. Lawrence
    April 14, 2014 at 5:18 pm

    Am giving this a go tonight.
    It smells delicious just sitting marinating …
    How can that be?
    I wil be taking a photo of it to put up on my Shot a Day for 365 days

  74. Lawrence
    April 14, 2014 at 5:20 pm

    Sue and Barbara

    Rule of thumb.
    Per person:
    Meat on the bone 500 g
    Meat, no bone, 300g

    This may very depending on what else you are having but is a very good guide.
    HTH

  75. Vicki McGregor
    April 18, 2014 at 5:34 am

    This was amazing, the lamb was SO tender! It was the first time I made a roast in the slow cooker. I used a deboned, rolled leg of lamb because I have a small slow cooker, I marinated it overnight, browned it in a frying pan, used the stock to deglaze the frying pan, I rested the lamb on a bed of baby potatoes, poured in the stock from the pan and my house smelt amazing all day while it cooked. Thank you for giving me the confidence to use my slow cooked to make a roast!

  76. Ariane
    July 6, 2014 at 6:47 pm

    Amazing!! The lamb is the best I have ever had. I substituted the baking potatoes with sweet potatoes. They are extremely delicious!! Thank you so much for sharing this recipe!

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  85. Annie
    December 11, 2014 at 9:46 pm

    We made lamb for Thanksgiving this year in lieu of Turkey – best decision made for the holiday. We used your recipe and the lamb fell completely off the bone! There was no lamb-y aftertaste because of the spices/herbs used and the leftovers were gone by the next day. If I could I would post a picture. Thank you!!!

  86. David
    December 25, 2014 at 5:57 pm

    Made this for Xmas dinner tonight, and nothing but oohs and ahhs all around. We kept the potatoes lemon-free, not to over do it, but still roasted with rosemary. delicious. The cup+ of red wine used as the base liquid of the crock pot dish helped start a lovely gravy, when the essence combined. We used a horseradish sauce on the side with the lamb, very good mix. All around one hellova recipe. The meat literally fell off the bone. For 7 people, a 6lb piece of leg of lamb more than sufficed. There’s a nice leftover for tomorrow. Cheers

    • Julie
      January 1, 2015 at 4:59 pm

      So great to hear it David! Happy new year!

  87. Nicole
    March 15, 2015 at 12:01 pm

    English friends supplied us with a crockpot, since then it is our favourite way of cooking. Being Dutch, lamb is not something we easily chose for dinner as it is for you, Brittish, but it is delicious! I will definitely put this on the table next time we have friends over.

  88. Jenna
    March 29, 2015 at 1:26 pm

    Well, one quick google search and here I am with my Easter plan for dinner next Sunday! We love our crockpot, it frees us up to make side dishes and this lamb recipe sounds like it will be moist and flavorful.
    We typically make lamb steaks with a Mediterranean rub of spices (from Safeway of all places!) by searing in a cast iron skillet and then finishing them in the oven, but I think the holiday calls for some other preparation – we will be a group of 5.
    Can’t wait to try this out!

  89. Chere Robbins
    April 1, 2015 at 10:45 am

    Want to print lamb recipe, but you don’t offer that. Why?

  90. Tammy Krejci
    April 4, 2015 at 2:24 pm

    i am making this leg of lamb for Easter. I bought it boneless. It has netting on it. Do I remove netting before cooking or leave it on?

  91. Julia
    April 5, 2015 at 5:00 am

    Love these recipes. My family requests it every year for Easter. I find it is the best way to cook lamb. The seasonings make it so tasty and the slow cooking make the meat fall off the bone. Thank you for posting.

  92. Mark
    June 30, 2015 at 1:50 am

    Thanks for this easy yet delicious recipe, Julie. I’ve just discovered how versatile a crock pot can be.

  93. Michelle
    October 25, 2015 at 7:20 pm

    Truly delicious! I made gravy from the crockpot juices that paired well with the potatoes as well as the lamb

  94. John
    November 1, 2015 at 9:44 pm

    I’m using a boneless lamb leg weighing about a pound and three quarters. WIll that impact the cooking time or is it still within the 6-8 hour range?

  95. Mike Atchison
    November 27, 2015 at 4:12 pm

    Julie, my wife has been ill for 4 years, so I volunteered to cook for Thanksgiving. Everyone was terrified. At 77 I read instructions carefully, so I followed your recipe for leg-of-lamb in the slow-cooker and roasted lemon potatoes to the letter. The best comment of the dinner? “You could open a restaurant with this meal”.

  96. Chithra
    January 12, 2016 at 6:39 pm

    I made this lamb and lemon potatoes today. Husband and son loved it. Thank you!! I followed your instructions . All i had on hand for liquid was chicken stock and white wine and I used it and came out great!

    • Julie
      January 13, 2016 at 8:54 pm

      So glad to hear it!!

  97. Anne W from Canada
    March 18, 2016 at 5:42 pm

    I am hooked on this AMAZING lamb recipe…then I recently convinced my 97 year old father to try lamb even though he had long-claimed to hate it. Now he is hooked too – he is lamb fiend, always wanting this lamb! LOL Thank you for this recipe Julie, it tastes like heaven on earth. And you gave a very old man a new experience that is bringing him great pleasure.

    • Julie
      March 19, 2016 at 11:04 am

      What a great story! I’m so glad to hear it!!

  98. Pat
    March 26, 2016 at 6:45 pm

    The only time I ever ate lamb was at your Grandmother’s house! I want to try this recipe to rekindle old memories!

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