I have new and exciting lamb for you. Lamb so good you're going to want to test it out EVEN THOUGH you already love your tried-and-true "but everybody already loves my lamb" recipe.
change is hard.
We're all in this together. (insert High School Musical soundtrack)
Slow Cooker Mint Glazed Lamb
(ha. that sticky has the words "mint-glazed leg of lamb" on it. I probably should have taken that off before I shot the photo. oops.)
1 onion, sliced in rings
4 to 5 pound boneless leg of lamb
1/3 cup prepared mint jelly
3 sprigs fresh mint leaves (about 10)
4 cloves garlic, chopped
1 tablespoon fresh rosemary
1 teaspoon kosher salt
1 teaspoon black pepper
Use a 6-quart slow cooker. Separate the onion rings with your fingers and place in the bottom of your cooker. Put the meat on top. In a small mixing bowl, combine the mint jelly, fresh mint, garlic, rosemary, salt, and pepper. Smear this mixture on all sides of the meat. Cover, and cook on low for 7 hours, or until the lamb is fully cooked and begins to relax and lose it’s shape.
Serve with mashed potatoes and a spoonful of accumulated gravy (you can thicken the gravy by making a cornstarch slurry: 1 tablespoon cornstarch whisked into 2 tablespoons cold water).
I have always shied away from mint jelly—it looks like lime jello to me, and I couldn’t figure out why lamb was supposed to be paired with something that smelled like Doublemint gum ~ until I tried this! Lamb and mint are meant to go together! This sweet, salty, and minty glaze can not be beat. It really is a good combination-- good enough to make me want to CHANGE our normal Easter Lamb recipe for keeps.