STREAMING NOW: Simply Nigella

Succulent Leg of Lamb for the Slow Cooker / Crock-Pot

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“A throw-it-all-in recipe. Ingredient-list gleaned from various lamb recipes I've used in the past, with a minty twist! ( I have a ridiculously not-hot crock-pot, so I was able to fix-it-and-forget-it for ten hours. By then it was well and truly falling off the bone. Lovely! My crock-pot is also incredibly small, so the lamb was half-submerged in the marinade. If yours is not, you might do well to baste the meat half-way through, if possible. I covered the exposed meat with the left-over lemon skins (yellow-side up) to avoid scorching on top.]”
READY IN:
8hrs 10mins
SERVES:
2-3
UNITS:
US

Ingredients Nutrition

Directions

  1. Except for the lamb, salt & pepper, combine all the ingredients in your crock-pot.
  2. Place the lamb into the pot and wet it with the wine-lemon marinade.
  3. Give the lamb a hearty dusting of freshly ground pepper, and salt to taste.
  4. Cook 8 - 10 hours on LOW. Serve with potatoes and fresh mint leaves!

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