It's finally Secret Recipe Club time of the month again and I am FINALLY settled enough to really begin cooking again.
As you may know, my husband and I moved to Los Angeles about 1 month ago. It has been several hectic weeks of starting jobs, starting school, getting settled, catching up with old friends and making our new apartment really feel like home. We're still not quite there yet. We're still looking for a dining table and have been eating most of our emails on the couch/coffee table while we find one, but it feels like home now.
I must admit, I waited until the last minute for this recipe. I knew I wanted to make this lamb recipe, but with so many other groceries to by and so much pantry to restock, I knew this might need to wait. But after an extremely long week of school and work and so many other things happening, I thought we both deserved a treat. The best part: This lamb can be cooked in the crockpot. I threw it in Friday morning and all I had to do when I got home was roast some potatoes and brussel sprouts.
This month, I was assigned "My Whole Food Family" by Susan, an Aussie mom of 3 kids. Her blog features a bunch of not fussy recipes with real ingredients that even kids will eat. As you know, I opted to make her Slow cooked Leg of Lamb, which she had previously made for Australia day. It was so juicy and flavorful. I've made slow cooked lamb before that was dry, but this was wonderful. It looks and tastes impressive without being any effort and it's enough to feed a crowd with leftovers for days.
Thank you Susan. I will absolutely include this recipe in our regular rotation of special occasion meals.
- 1 leg of lamb, bone in (about 5 lbs)
- 1/4 cup water
- 1 onion
- 6 cloves garlic
- 1 serrano pepper
- 2 Tbsp paprika
- 2 heaping tsp dry oregano
- 2 heaping tsp dry basil
- 1 heaping tsp dry rosemary
- 4 sprigs of fresh mint leaves
- zest of 1 lemon
- 1 Tbsp kosher salt
- 1/2 cup chicken broth
- In a food processor, combine water, garlic, serrano pepper, paprika, oregano, basil, rosemary, mint, lemon and kosher salt. Pulse until well combined
- Rub mixture over all sides of the lamb and place in a bowl in the refrigerator overnight
- The next morning, place lamb in the slow cooker with 1/2 cup chicken broth. Slice 1 onion thinly and add to the crockpot on top of the lamb.
- Cover and cook on low for 9 hours. Slice lamb and serve with the onion and a little extra chiffonade of fresh mint