A lot of people are. Sit down and have a cup of coffee with me and let's bite into a leg of lamb! I have been experimenting with it recently and I'm in love. Some
of the best dishes I’ve had have been cooked over long periods of time, so I
decided to try it in my new Hamilton Beach Set & Forget® 6 Qt. Programmable Slow Cooker which has a temperature probe. This is a really easy recipe that will result in beautiful slices of mouth-watering, melt-in-your-mouth deliciousness.
Roasted Lamb
by Willie
Boneless leg of lamb
Salt and pepper
1 pot of strong brewed coffee, cooled
Olive oil
2 bay leaves
1 red onion, chopped
3 cloves garlic, minced
3 Tablespoons fresh Turkish oregano or 1 Tablespoon dried oregano
Poke holes in the lamb with a skewer. Sprinkle with salt and pepper. Place the lamb in a bowl and cover with cooled coffee. Cover. Marinate overnight.
Pat the lamb dry and brown it in olive oil in a hot skillet. Place the lamb in the slow cooker, insert the temperature probe, and set the slow cooker to 145°F. Set it and forget it! Let rest 5-10 minutes, slice, and serve.
Roasted Lamb
by Willie
Boneless leg of lamb
Salt and pepper
1 pot of strong brewed coffee, cooled
Olive oil
2 bay leaves
1 red onion, chopped
3 cloves garlic, minced
3 Tablespoons fresh Turkish oregano or 1 Tablespoon dried oregano
Poke holes in the lamb with a skewer. Sprinkle with salt and pepper. Place the lamb in a bowl and cover with cooled coffee. Cover. Marinate overnight.
Pat the lamb dry and brown it in olive oil in a hot skillet. Place the lamb in the slow cooker, insert the temperature probe, and set the slow cooker to 145°F. Set it and forget it! Let rest 5-10 minutes, slice, and serve.
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