Slow-Cooked Leg of Lamb with Red Wine Gravy and Mint Sauce

Good Food, Good Times: Incredible Slow-Cooked Leg of Lamb with Red Wine and Mint Sauce.

Have you ever wanted to host a dinner party, or perhaps even hosted one, and wished you knew how to whip up a show-stopping dish? Well, look no further than this recipe for herb-infused slow cooked leg of lamb with red wine. (Not to be mistaken with my Slow Cooker Lamb & Veg Stew!) You'll be amazed by how simple it is to make a sumptuous feast that's sure to impress your dinner guests. Using a flavorful combination of spices, herbs, and red wine, this slow-cooker dish delightfully infuses the succulent lamb with rich and robust flavor. Not only does the slow cooker method allow the juices to soak into the meat, but the tenderness of the lamb will make it melt-in-your-mouth delicious. Even better, this easy-to-follow recipe takes only 30 minutes of prep and 4 to 8 hours of cooking time so you can enjoy all the compliments without having to slave away in the kitchen. Get ready to say goodbye to boring meals and hello to outstanding, slow-cooked lamb.

Here are my main tips for this recipe:

Selecting the right lamb cut:

When it comes to selecting the perfect lamb cut, many people become overwhelmed with the variety of options, from American shoulder chops to Canadian rack shanks. But choosing the right cut doesn't have to be intimidating. Whether you're a novice cook looking to take on a new project or an experienced chef looking for a reliable source of quality cuts, here are some quick tips.

• The lamb leg is a lean muscle (like the shoulder) which means it has and holds great flavor. The lamb leg cut has a good meat to bone ratio, unlike the shoulder for example.

• I lean towards the New Zealand spring lamb cuts, because they are pasture-raised without any antibiotics or growth hormones used; and they are tender and lean. Their flavor profile is also quite mild and simple, so this does not overwhelm my own flavors which I add in the marinade.

• The meat should be light and the fat should be firm and white. Darker lamb meat and yellowish fat indicate older lamb or perhaps oxidation.

• For roasts or grilled meat, use boneless lamb leg and for slow cooking, use lamb leg with bone or semi-boneless. The roasts and grills require more effort to cut through the meat than slow-cooking, so having them boneless makes the serving part of your dinner much easier.

• For serving sizing, I generally plan for 4-6 people per kg of lamb.

Preparing the meat:

If your lamb leg is frozen, you want to defrost the meat overnight in the refrigerator. Optionally, you may let it drop to room temperature for an additional time. This helps your meat cook evenly. It also helps make the meat more pliable and makes it easier for the marinade to seep deeper into the flesh; and give you that amazing flavour, we’re going to talk about next. Always let the meat rest after you remove it from the slow cooker. Cover with foil for about 15 minutes before serving.

The herb-infused marinade:

The flavors from the herbs, spices, and seasonings will take your lamb leg to the next level. A great marinade adds flavor, tenderizes the meat, and helps to lock in moisture. It also helps to lock in the flavor of the herbs, which creates a depth of flavor that simply can't be achieved without the marinade. Start by crushing the herbs and combining them with garlic, salt, pepper, and a flavorful oil, such as olive oil. Then, brush the mix onto the lamb leg, making sure to coat the entire surface. Let it sit and marinate for several hours or overnight in the refrigerator to maximize flavor.

The crust (if needed):

When I intend to use my lamb in sandwiches (photos of my sandwich are at the bottom of this post), I usually stay away from making a crust (personal preference). But to create a nice crunchy crust, you want to sear your lamb leg in a roasting tin or pan, heating up all sides of the lamb for about 3 minutes on a medium-high cook top setting.

Cooking time (4 hrs vs 8 hrs slow cooking):

The difference between the 4 and 8 hour settings on the slow cooker, is simply the amount of time it takes the meat to rise to cooking temperature. I typically would use the 4 hour setting when I don’t have time. It really depends on your preference. I have found that slow cooking for 8 hours works best with my schedule, as I can toss it in the slow cooker when I’m heading out to work, and have a fresh near-ready dinner when I walk back in.

The mint sauce:

Make the mint sauce 30 minutes before the meat is ready. This allows about 35 minutes in total for the mint sauce to rest between combining the ingredients and when the meat is fully cooled.

Each component of this dish is a winner in itself - the lamb, the mint sauce, the marinade and the gravy. But put them all together? I can assure you, you and your guests have never had anything so delicious.

Print

With ImageWithout Image

Incredible Slow-Cooked Leg of Lamb with Red Wine and Herbs

Yield: 8-10

Author: Mae

Prep time: 30 MinCook time: 4 HourInactive time: 4 HourTotal time: 8 H & 30 M

Using a flavorful combination of spices, herbs, and red wine, this slow-cooker dish delightfully infuses the succulent lamb with rich and robust flavor.

Cook ModePrevent screen from turning off

Ingredients

For the marinade

• ⅔ cup extra-virgin olive oil
• 3 sprigs fresh rosemary
• 2 teaspoons chopped fresh oregano
• 1 teaspoon chopped fresh thyme
• 2 teaspoons chopped fresh parsley
• 2 sprigs fresh mint
• 1 medium lemon, sliced
• 1 ½ teaspoons salt
• 1 teaspoon ground black pepper

For the slow cooked leg of lamb and gravy

• 2 kg leg of lamb
• 12 cloves garlic
• 2 bunches fresh rosemary
• 2 bunches fresh sage
• 1kg carrots
• 1 large onion
• Olive oil
• 2 cups of red wine (or water if you prefer)
• 1 cup beef (or any red meat) stock (for both the meat and the gravy)
• 4 tablespoons of flour (for the gravy)

For the mint sauce

• 2 bunches chopped Mint leaves
• 2 tablespoons apple cider vinegar
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper or chilli flakes
• 1/4 cup boiling water

Instructions

For the marinade

1. Add all ingredients expect rosemary sprigs and lemon slices into a large bowl and mix well until all herbs and spices are mixed well into the oil.
2. When the meat is at room temperature, dry by patting dry with a kitchen paper towel.
3. Slash diagonal slices along the larger fleshy sides of the lamb leg.
4. Rub the mixture from Step 1 all over the meat, making sure to rub into the open slices.
5. Place the rosemary sprigs and lemon slices along the sliced parts of the meat.
6. Refrigerate for at least 5 hours. Check every 2 hours and turn the meat, repositioning the rosemary sprigs and lemon slices, in case marinade is concentrates at the bottom of the bowl

For the slow cooked lamb and mint sauce

1. Remove the lamb from the refrigerator and place in the slow cooker dish.
2. Peek the garlic, cut the onions into chunks and slice the carrots into thick sticks.
3. Add the rosemary and sage sprigs, whole garlic cloves, carrots and onions to the dish, then drizzle over with some olive oil. Pour in the red wine or water and 1/2 a cup of beef stock.
4. Cook in the slow cooker for 4 hours on high or 8 hours on low.
5. When the slow cooker has 30 minutes to go, make the mint sauce. Pick and finely chop the mint leaves, then place in a small bowl. Mix in the sugar, salt, hot water and vinegar.
6. When the lamb is cooked to your liking, remove from the oven and leave to rest for at least15 minutes. Carve and serve with any sides of your choice, mint sauce and some seasonal vegetables.

For the gravy

1. After you take away for the meat from the slow cooker, discard the garlic, rosemary and sage sprigs from the pan. Remove the carrots and onions (can be used as garnish for serving the lamb).
2. Transfer the content of the pan to a cooktop safe pan (or transfer your pan to the cooktop if safe) and heat up over medium heat. Once the fat starts to bubble, add the flour, whisk it in and cook for about 1 minute.
3. And the stock gradually and keep mixing until combined
4. Taste for salt. I typically don't add any salt here since the marinade from the meat has seeped through and the stock is salty.
5. Leave to simmer until it just begins to thicken and take it off the heat. Note that the gravy will continue to thicken as it cools, so don't wait for it to thicken fully on the cooktop, otherwise it will be too thick.
6. Sieve everything into a bowl and serve.

All rights reserved for Good Living with Mae

This slow cooked leg of lamb with red wine and herbs is a dish that brings flavor, elegance, and quality to the dinner table. You can take the time to create an impressive, hearty meal, and leave a lasting impression on your guests. Not only is it tasty and memorable, but it's also relatively simple to prepare. Make sure to use quality fresh ingredients, add plenty of herbs and spices for extra flavor, and don’t forget the red wine. By adding red wine to the slow cooker, you not only enhance the flavor of the leg of lamb, but also create an unforgettable aromatized finish. As one of my food heroes Jamie Oliver said, “Cooking is not hard; it’s just having the confidence to go ‘right, I’m just going to give it a go’.” Slow cooked leg of lamb is the perfect dish for showing off your culinary creativity and giving your guests an amazing experience.

Did you love this? Or do you want to make your lamb differently? I have a slow cooked lamb and veg stew recipe here, that you can also enjoy!

Did you try this recipe? Let us know in the comments or continue the conversation on Instagram, using the hashtag #goodlivingwithmae