recipe

Slow cooker lamb leg with sumac, potatoes and carrots

Prep time: 0:15
Cook time: 6:00
Skill level: Low
Serves: 8

Cooking the veggies with the meat is optional but so convenient.(ABC Everyday: Lina Jebeile)

The colder weather calls for comfort food and this slow-cooked lamb leg is one of my favourites for many reasons.

One, you don't need a fancy slow-cooker – one with simple high or low settings will suffice. Two, the prep time is easy and quick enough to do in the morning, leaving you to throw it all in your slow cooker, set and forget.

So, you can literally run around all day and by the time you get home that evening, dinner is sorted!

Cooked lamb leg in a slow cooker surrounded by carrots and potatoes, an easy weeknight family meal. — A meal that can feed eight with very little prep.(ABC Everyday: Lina Jebeile)

Tips

Brown the meat (optional): I skip the browning the lamb step, but if you have the time, after step 2, heat your largest pan or skillet on the stovetop. Brown the lamb on all sides until it is a good dark brown. Remove from heat and continue with Step 3.
Grill it later: Alternatively, if you don't have time to brown the meat, just add it straight into the slow cooker and once it's ready pop it under a hot grill for a couple of minutes to give it a brown, crusty outer.
Make more or less meat: This recipe will work for a smaller or larger leg of lamb.
Veg is optional but easy: You don't have to cook the vegetables with the lamb, but I think it adds flavour and makes sorting dinner so much easier.
How to make a simple gravy: Don't discard the liquid/stock left in the slow cooker. In a saucepan, add 2 tablespoons of butter to 2 tablespoons of flour to create a paste. Slowly add 2 cups of the stock, stirring continuously until you have a flavourful, thick gravy.

Lina Jebeile is a former teacher who now works as a food photographer and content creator. She's behind The Lebanese Plate, where she showcases her work and her love for Lebanese cuisine.

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Method

1.In your slow cooker, layer the sliced onions on the base then throw in some of the carrots and potatoes.
2.Combine the olive oil and sumac to create a paste. Rub this paste into the leg of lamb.
3.Take half the head of garlic and peel into individual cloves. Using a sharp knife to create slits all over the leg of lamb and place a piece of garlic and a small piece of rosemary in each slit.
4.Sit the lamb on top of the onions and veg in the slow cooker. Place the remaining carrots and potatoes and half head of garlic around the lamb.
5.Lastly, pour in the beef stock.
6.Put lid on and cook on high for 6 hours.
7.Serve the lamb with the vegetables, steamed greens like peas and a gravy. See tips above for a simple gravy recipe.