Slow Cooker Roast Leg of Lamb with Anchovies

Slow Cooker Roast Leg of Lamb with Anchovies


Lamb is always on our minds in the Springtime. With a leg of lamb waiting for it’s moment in the freezer, we couldn’t wait another week to defrost it and make some magic happen at Cooler Kitchen headquarters.

Julie read a fantastic looking recipe for roast leg of lamb with anchovies, garlic and rosemary in the NYTimes Cooking section last week, and decided to combine it with a basic slow cooker lamb recipe from the cute blog (written by a different Julie!).

At the end of our lamb leg’s journey in the slow cooker, we transferred the lamb (in chunks because it was falling lusciously apart) to a roasting sheet and broiled it for about 10 minutes to give the top layer a crispy finish.

We served the lamb with a side of salty roast potatoes and a simple rice pilaf. The flavor was magical indeed, and we loved experimenting with the anchovies! Now we have a new ingredient in our arsenal!


Slow Cooker Roast Leg of Lamb with Anchovies

  • 2 TBS olive oil
  • 1 4-6 pound bone-in leg of lamb
  • 1 TBS salt
  • 1 tsp fresh black pepper
  • 4 large garlic cloves, peeled and chopped
  • 1 can anchovy fillets in oil, drained
  • 6 tablespoons butter, softened
  • 1 bunch rosemary
  • 1⅔ cups red wine
  • Juice of 1 lemon
  • Salt, as needed
  1. In a large, heavy sided pan or dutch oven, heat the olive oil over high heat until just smoking. Season the lamb with the salt and pepper. Put the leg of lamb into the pan and brown evenly on all sides (about 3 minutes per side). Set lamb aside.
  2. In a food processor, puree the garlic, anchovies, and butter until a smooth, creamy texture forms. With a small, sharp knife, make 12 incisions 2 inches deep into the fleshy side of the lamb, then rub the garlic anchovy butter all over the lamb, making sure to get it into the incisions. Stuff the rosemary sprigs into the incisions.
  3. Place the lamb in to pot of slow cooker, and pour the wine and lemon juice over the lamb. Roast in the slow cooker for 6-8 hours on low. When lamb is cooked and falling apart, transfer the lamb in large chunks to a flat baking sheet. Place lamb 4 inches under a broiler and broil for 10 minutes until a crispy brown crust appears on the top of the lamb. Serve warm with rice pilaf, potatoes, or spring greens.

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