Greek Boneless Leg of Lamb (Slow Cooker)

Method6 steps

1. 1

   Step 1: Trim excess fat from the 3 lb boneless lamb, pat it dry and season all sides with kosher salt and black pepper. Thinly slice six garlic cloves and mince the other six. Peel the pearl onions (1 lb), strip 2 tsp thyme leaves and juice the lemon before heating the pan. Keep the raw lamb refrigerated until ready to begin cooking.

   Uses 3 lb boneless leg of lamb, excess fat trimmed · Kosher salt to season the lamb · Black pepper to season the lamb · 12 garlic cloves, divided: 6 thinly sliced and 6 minced · 2 tsp fresh thyme leaves, for the rub · Juice of 1 lemon · 1 lb pearl onions, peeled

2. 2

   Step 2: Heat a large skillet over medium heat and coat it with the separate searing olive oil. When the oil shimmers, add the seasoned lamb and brown it on all sides, about 7 minutes, increasing to medium-high if necessary. Take the pan off the heat. Let the lamb cool only until safe to handle, then continue directly with the rub and slow cooking in the same cooking session.

   Brown the lamb · 7 minUses The seasoned 3 lb lamb · Extra virgin olive oil, enough to coat the searing pan

3. 3

   Step 3: Cut slits around the browned lamb and insert the six thinly sliced garlic cloves. Mix the six minced cloves with 2 tsp dried rosemary, the prepared 2 tsp thyme leaves, 1 tsp oregano, ¾ tsp sweet paprika, the lemon juice and all 3 tbsp rub oil. Coat the lamb on all sides with this garlic-herb rub.

   Uses The browned lamb lifted from the searing pan · The six thinly sliced cloves · The six minced cloves · 2 tsp dried rosemary, for the rub · The 2 tsp thyme leaves · 1 tsp dried oregano, for the rub · ¾ tsp sweet paprika · All juice squeezed from the one lemon

4. 4

   Step 4: Put the peeled pearl onions in the bottom of a large slow cooker. Add 1 cup dry red wine and ½ cup ready low-sodium beef broth, then place the rubbed lamb on top.

   Uses The peeled 1 lb pearl onions · 1 cup dry red wine · ½ cup ready low-sodium beef broth · The lamb with its applied garlic-herb rub

5. 5

   Step 5: Cover and cook on LOW for 5–6 hours, checking at 5 hours. Continue until the lamb is fork-tender and pulls apart easily. It must also reach at least 145°F/63°C in the center, followed by at least a 3-minute rest before carving; tenderness will usually require further cooking. Keep the lid on between checks.

   Slow-cook the lamb on LOW · 300 minUses Assembled lamb, onions and wine broth

6. 6

   Step 6: Lift the tender lamb onto a platter and let it rest at least 3 minutes before carving or pulling it apart. Add the cooked pearl onions and spoon over some cooking juices, leaving excess liquid in the cooker. Garnish with the optional fresh rosemary sprigs and serve up to six people.

   Rest the lamb before carving · 3 minUses The tender lamb lifted from the cooking liquid · The cooked pearl onions lifted from the liquid · Some of the cooking juices, as desired · Fresh rosemary sprigs, optional garnish