Pierna de cordero en olla de cocción lenta

Ingredientes

• 2 tablespoons olive oil
• 4 pounds leg of lamb (or 2 smaller ones - you can also use boneless)
• 2 pounds red potatoes (quartered)
• 1 large carrot (cut into rounds)
• 2 teaspoons Kosher salt
• 1/2 teaspoon fresh ground black pepper
• 6 cloves garlic (minced)
• 1 tablespoon fresh rosemary (chopped)
• 2 fresh rosemary sprigs
• 2 fresh thyme sprigs
• 2 bay leaves
• 1 cup chicken broth (low-sodium)
• 1 cup red wine
• 1 teaspoon fresh lemon zest (to serve)

Preparación

1. 1

   add oil: Add olive oil to a large pot or to the slow cooker if it has an aluminum insert for browning.

2. 2

   sear meat: On high heat sear the meat on all sides, about 5 minutes per side, or until browned. Set aside.

3. 3

   add veggies: After that, add the potatoes and the carrots to the bottom of the crockpot, and season with some salt and pepper.

4. 4

   add meat: Add the seared meat and drippings from the pan on top of the veggies. Again, season with a bit of salt and pepper.

5. 5

   add herbs: Next, add the minced garlic, chopped rosemary, rosemary, and thyme sprigs.

6. 6

   pour broth: Pour in the chicken broth and wine on the side of the slow cooker, make sure to not wash the seasoning off the lamb.

7. 7

   add bay leaves: Finally, add the bay leaves.

8. 8

   slow-cook: Cover and cook on low for 6-8 hours or until tender.

9. 9

   Discard the bay leaves.

10. 10

    serve: Arrange the meat and veggies onto a serving plate. Garnish with fresh lemon zest, parsley and serve with tzatziki sauce on the side.