How does one make a moist boneless leg of lamb?  Well, I thought the slow cooker moistens just about any type of meat if it’s cooked long enough.  I think I need another go at it.  The lamb wasn’t dry, but it wasn’t filled with moisture.  We had Tuesday night dinner last night and both John and Shannon joined Mom and us Newman’s for dinner, so I thought I’d cook a special meal.  It was nice, but I definitely need to work at it a bit.  I think the seasoning was good and really it should be called Kitchen Sink Lamb…so hey, that’s what I will call it.  I served it with a Greek salad and some Couscous with toasted Pine Nuts.  I served two sauces for the Lamb…one was a reduced au jus of the drippings…I skimmed off the fat, reduced the broth and added a touch of honey for sweetness, it was really good.  The other was a basic Tzatziki sauce.

Boneless Slow Cooked Leg of Lamb with Greek Salad and Toasted Pine Nut Couscous

We had two wines:

Oak Ridge 2005 Lodi Ancient Wine Zinfandel – this is supposed to be from the oldest vines in the Lodi region…it was smooth and fruity.

Kitchen Sink California Red Table Wine – this was an easy drinker and has a blend of four different grapes…it is a nice crowd pleaser.

And of course we had some more 1999 Vintage Port from V. Santtui

In honor of one of our wines:

Kitchen Sink Slow Cooked Lamb

1 – 3 to 3 1/2 lb of Boneless Leg of Lamb

1 large Onion cut in quarters

1 Fennel Bulb cut in quarters

4 Carrots cut into thirds

4 stalks of Celery cut into thirds

Spices – add to taste, I did…

Garlic, Fresh Dill, Fresh Mint, Fresh Rosemary, Cumin, Oregano, Cinnamon, Clove, Salt and Pepper

2 Tbsp of Tomato Paste

1 Tbsp Soy Sauce

1/2 c White Wine Vinegar

1 c Red Wine of Choice

1/2 c Water

Cut up vegetables and put into slow cooker.  In a separate bowl, mix all liquids with the tomato paste and spices.  Put lamb in slow cooker on top of vegetables.  Pour marinade/sauce over the lamb.  Set the slow cooker for 8 hours.  Set it and forget it.

Let the lamb rest for 10 minutes after you take it out of slow cooker.  While that happens pour sauce into a sauce pan through a colander so no veggies or herbs get into the sauce.  Skim some fat from the top.  Set stove top to high and reduce the sauce till it is 1/3 of the volume.  Stir in about 1 Tbsp of honey at the end for sweetness.  Slice lamb and serve sauce on top of the sliced lamb.  Serves about 6.

Here is another sauce if you want…

Tzatziki Sauce

1 cup Greek Yogurt or Sour Cream or combination of both

1 tsp Garlic Powder

Rind of one Lemon

Juice of that One Lemon

1 tsp Dill chopped fine

2 tsp Mint chopped fine

1/2 Cucumber – take seeds out and chop in a very fine dice or grate with a box grater

Salt and Pepper to Taste

Put all these ingredients into a bowl and mix…let it sit in a fridge for at least an hour before serving.  Could be made the day ahead.

Happy Cooking and Eating…and if you have a better lamb recipe, let me know!

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Tags: cooking, Food, Tuesday Night Dinner

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