Stuffed boneless leg of lamb
Stuffed boneless leg of lamb cooked in slow cooker
: Explore with taste
Recipe type: meat
Ingredients
- 4-1/2 lbs of boneless lamb
- 1 lemon
- 4-5 cloves of garlic
- 1 cup baby spinach
- ¼ cup mint
- ¼ of cup feta crumbles
- 1 tbsp salt
- 1 tbsp oregano
- 1 tbsp ground black pepper
- ½ cup water
Instructions
- Butterfly the lamb.
- Mix spinach, mint, feta together. Set aside.
- Mix spices together (oregano, salt, pepper)
- Cut the lemon in half, and squeeze some lemon juice inside the open lamb.
- Add the spinach, feta- mint mix inside the lamb along with a dash of the spice mix and a diced clove of garlic
- Close the lamb with some string, and rub lemon juice and spice mix all over on the outside.
- Poke holes all over and insert half cloves of garlic, and spice mix in each hole. (Adjust according to taste. We like it with lots of garlic!)
- Place lamb in crock pot, and add ½ cup of water.
- Squeeze any lemon juice that is left, and put in any leftover garlic. (this is for the gravy)
- Cook on low for 8-9 hours. If you want to cook it faster, set it to high for 4-5 hours.
- The lamb comes out so tender and moist, the feta, spinach and mint melt inside and make it taste incredible.
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