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Slow-Cooker Lamb Recipe

If You've Ever Wanted to Know How to Make Lamb, Now's Your Chance to Learn

The following post was originally featured on Analida's Ethnic Spoon and written by Analida Braeger, who is part of POPSUGAR Select Latina.

I'm dreaming of a juicy leg of lamb, which brings me to this post. Sometimes the best gifts are the simple ones. No bells and whistles, glossy pages, or shiny anything. There is definitely beauty in simplicity. No, I didn't get a leg of lamb for Christmas. I am talking about a cookbook I received last Spring with some delicious yet simple recipes.

The book was a gift from my friend Helene's parents, who came from France to visit their daughter while she was doing a one-year stint in the US as a Fulbright student. The recipes within are ones that a family would make for a leisurely Sunday family dinner. The lovely book is laid out like a school notebook with a font that imitates cursive script and charming pen and ink drawings — it's a treasure.

OK, no need to keep you in suspense any longer. Today, my offering, herbed slow-cooked leg of lamb, is inspired by a recipe I found in the beautiful book I just told you about. This is a hearty Provencal dish, perfect for the cold Winter nights we are experiencing in the north. The leg of lamb is accompanied by cannellini beans seasoned a bit like the delicious cassoulet you can find on my blog.

I absolutely love leg of lamb. It's a shame that it is not as popular in the US; I really don't understand why. In my opinion, it is better than beef. Two Summers ago, I traveled through Ireland and certainly got my fill. I also noticed something interesting about their rearing of lamb: the animals are set out to pasture to eat grass! Yes, grass, like nature intended them to. Needless to say, the taste is amazing. We discovered that sheep are marked with a color: red or blue. These markings allow for quick identification among farmers whose fields are usually adjacent to each other.

Of great importance to this dish is the bouquet garni (garnished bouquet) — a mixture of herbs placed in a cheesecloth, tied with twine, and dropped into the cooking pot. A bouquet garni is typical of French cooking. There is really no set recipe for a bouquet garni, but some of the most common herbs used are parsley, basil, rosemary, and tarragon.

The leg of lamb I am preparing today is made in a Dutch oven, a very traditional way of cooking lamb. For the seasonings, "less is more," as the old adage goes. With just a few herbs and salt and pepper, a wonderful and aromatic flavor is achieved.

So here's a little bit of "lamb history" just for ewe . . . I mean, you! According to my research, sheep were one of the first animals to be domesticated, roughly nine to 11 thousand years ago. Sheep proved to be, indeed, a phenomenal and profitable animal to herd; it provided wool for clothing or trading, milk, cheese (as a byproduct of milk), and meat. Ancient civilizations, such as the Sumerians, Babylonians, and the Persians, relied on sheep for trade and self-sufficiency. Sheep were instrumental in the development of the Greek civilization. Feta, anybody?

Herbed Slow-Cooked Leg of Lamb

Analida's Ethnic Spoon

Slow-Cooker Lamb Recipe


  1. For the cannellini beans:
    1 small onion, diced
    2 slices of bacon, cut into pieces
    1 garlic clove, minced
    2 15-ounce cans of cannellini beans, drained and rinsed
    1 cup vegetable stock
    1 tablespoon tomato paste
    1 bay leaf
    1 rib of celery, diced
    1 clove
    1/4 teaspoon pepper
    1/4 teaspoon allspice
  1. For the lamb:
    2 pound leg of lamb
    3 large cloves of garlic, sliced
    2 teaspoons salt and pepper
    6-8 sprigs of thyme
    3-4 sprigs of parsley
    2 cups beef stock
    1 clove


To make the cannellini beans:

  1. In a saucepan, sauté the onion, bacon, and garlic until translucent.
  2. Add the beans, vegetable stock, and tomato paste.
  3. Stir well and bring to a boil.
  4. Add the bay leaf and the rest of the ingredients.
  5. Cover and cook on low for about 1 hour.

To make the lamb:

  1. Make multiple slits in the lamb and insert pieces of garlic inside the slits; sprinkle with salt and pepper.
  2. With butcher twine, tie the sprigs of thyme and parsley together; this will be your bouquet garni.
  3. Heat oil in a Dutch oven and quickly brown the lamb on all sides. Turn down the heat.
  4. Add the beef stock and the rest of the ingredients.
  5. Turn down the heat to medium and cook for about 1 hour, basting regularly.
  6. Serve with the beans and a side salad.
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