Guest recipe blogger- Slow cooker leg of lamb

The food tramp would like to welcome her first  guest recipe blogger, an old friend/classmate of SCHS, John Hoover!  John does research and development  in Tampa, Florida and is an avid chef in the kitchen.  Here is his take on a slow cooker leg of lamb he adapted from this recipe zaar recipe http://www.recipezaar.com/Leg-of-Lamb-for-the-Slow-Cooker-Crock-Pot-218860 .  I can’t wait to try it!!!

Ingredients

1 (2 1/2 kg) leg of lamb

5 garlic cloves, crushed

2 tablespoons olive oil, enough to rub leg of lamb

2 tablespoons fresh rosemary, off stem and chopped or dried rosemary

salt and pepper, to taste

2 cups vegetable stock, liquid (salt reduced)

2 cups red wine (I used merlot this time but recommend cabernet sauvignon)

1/4 cup reduced sodium soy sauce

However many potatoes, carrots, and onions, quartered, you can fit in the slow cooker with the lamb. ( 3 potatoes, 3 carrots, and 1 large onion). You can also add mushrooms if you’d like.

Directions

1. Make small incisions in leg of lamb and insert the slices of garlic in each incision.

2. Rub olive oil, rosemary around the lamb and season with salt and pepper.

3. Pour the stock, wine, and soy sauce into the slow cooker/crock pot. Add lamb and vegetables.

4. Cover and cook for 8-10 hours on low setting.

5. Remove from slow cooker/crock pot and let rest 15 to 20 minutes before slicing