Slow cooker leg of lamb with sumac, potatoes and carrots

Colder weather demands comfort foods and this slow cooked leg of lamb is one of my favorites for a number of reasons.

First, you don’t need a fancy slow cooker – one with simple high or low settings will do. Second, the prep time is easy and quick enough to do in the morning, leaving you to throw everything in your crockpot, set and forget.

So you can literally run around all day and by the time you get home that night, dinner is set!

A meal that can feed eight with very little preparation.(

Daily ABC: Lina Jebeile



  • Brown the meat (optional): I skip the lamb browning step, but if you have time, after step 2 heat your larger skillet or pan on the stovetop. Brown the lamb on all sides until it is a good dark brown. Remove from the heat and continue with step 3.
  • Grill it later: Alternatively, if you don’t have time to brown the meat, just add it to the slow cooker and once it’s ready run it under a hot grill for a few minutes to give it a crispy brown exterior. .
  • Make more or less meat: This recipe will work for a smaller or larger leg of lamb.
  • Vegetables are optional but easy: You don’t have to cook the vegetables with the lamb, but I think it adds flavor and makes it easier to sort the dinner.
  • How to make a simple sauce: Do not throw away any liquid / broth left in the slow cooker. In a saucepan, add 2 tablespoons of butter to 2 tablespoons of flour to create a paste. Slowly add 2 cups of broth, stirring continuously until a thick and flavorful sauce forms.

Lina Jebeile is a former teacher who now works as a food photographer and content creator. she is behind Lebanese plate, where she presents her work and her love for Lebanese cuisine.

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