Johnna Had A Little Lamb…

[ 16 ] February 10, 2012 |

Experimenting with lamb has been a hobby of mines for quite some time so when the opportunity was presented to have some good old fashioned competition (*courtesy Border Springs Farm lamb) in seasoning it up and cooking it, I jumped on it. The problem with jumping head first into a commitment is ensuring you have all of the proper tools to complete the task. Here’s a little secret about my life: I have lived without an oven for the past 2 ½ years and I sold my convection oven immediately preceding my Cyber hand shake to participate in the D.C. American Lamb Pro-Am.  The chosen cut of meat was a boneless leg of lamb and I needed to figure out a way to get the 6+ lb. piece of meat cooked and ready serve on meager accommodations.

Stumped for ideas after having to give up the idea of simply seasoning and roasting or baking the juicy piece of meat, I turned to my beloved Slow Cooker. Between the Slow Cooker and my two stove-top burners (*yes, two.), I figured I could at least create something edible with a permeating flavor for the boneless leg of lamb. I was right. What came out some day and a half later could feed a family of 5, has the aroma of your favorite Cuban restaurant in Miami and has the juiciness of that Thanksgiving turkey that clearly had a couple of apples stuffed in it. One of my best pieces if I do say so myself especially when served alongside my homemade black beans and rice. If you’re in doubt, check out the recipe below and try your hand at it. I promise you will thank me later.

Border Springs Boneless Leg of Lamb (6.81 lb)

1 (6 lb. to 7 lb.) boneless leg of lamb (*Suggested: Border Springs Farm Lamb)
2 red bell peppers (*diced)
7 whole garlic cloves
3 large onions (*sliced)
4 dry Bay Leaves
1 tsp. vinegar
8 Bacon Strips
1 (10 oz.) bottle of orange juice (*Remember No Pulp)
1 ¾ cup dry red wine
2 ½ cups Chicken Broth
Olive Oil
1 (14.5 oz.) can of diced tomatoes
2 cups fresh parsley (*for garnish)
Salt (*to taste)
Pepper (*to taste)

Preparing Marinade

So I decided to marinate the lamb overnight. This could honestly be done in a few hours but I wanted the citrus flavor to really work its chemistry alongside the wine inside the boneless leg of lamb.

For the Marinade: In a large bowl, combine the peppers, onions, garlic, bay leaves, orange juice, 1 cup of wine and vinegar. Place the lamb in the bowl and cover with the marinade or use a separate aluminum (*disposable) baking pan (*like I did) and pour the marinade over the lamb. Cover and refrigerate overnight (*or 2-4 hours if you are limited on time) making sure to turn the lamb at least once to make sure the flavors cover the entire lamb.

Slow Cooker: After refrigerating overnight, remove the lamb from the marinade, layer the bottom of the Slow Cooker with 4 strips of bacon and add the lamb to the Slow Cooker which should be set on HIGH. Top with about half of the marinade and 1 cup of the Chicken Broth. Layer 4 more strips of bacon on top, cover and allow to slow cook for 4-6 hours.

Lamb Post-Slow Cooker

Stock Pot: Remove lamb from Slow Cooker and season lamb with salt and pepper. In a pan over Medium-High heat sear the lamb in olive oil (*2 tbsp.) for 1-2 minutes, turning over on each side.

Lamb Added to Stockpot

Add the lamb to a large stock pot along with the peppers, onions, garlic, bay leaves and bacon from the Slow Cooker (*spoon out with a slotted spoon).  Add in ¾ cups of the red wine, diced tomatoes, 1 cup of the Chicken Broth and bring to a simmer. Cover and lower to Low-Medium heat and cook for 2-3 hours.

Finale: Remove the lamb from the pot. Allow the lamb to rest for about 10 minutes and then cut into portions. Serve on top of rice, black beans and topped with the sauce from the pot with a sprig of parsley.

Lamb Carne Asada on a bed of Homemade Black Beans and Rice

Enjoy!

*Now what I need you all to do:  Head over to Fans of Lamb and vote for my recipe/post, “Slow Cooked Leg of Lamb”, because…well, because…it’s kinda awesome. *smiles* Thanks!! 

Category: Uncategorized

About the Author ()

Johnna Rowe is a Harlem NY native with deep roots in Washington, DC and North Carolina. All three places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. Rowe, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. Rowe has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9 and WJLA’s News Channel 8.

Comments (16)

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Sites That Link to this Post

  1. American Lamb Jam | April 16, 2012
  2. New Food Products | July 12, 2012
  1. Mary says:

    This looks gorgeous, Johnna! Look at you with your food styling skills. Slow cookers never looked so SEXY!

  2. mary says:

    Johnna, it’s been too long since I’ve seen you! This terrific. See you on the 4th I hope.

  3. Johnna says:

    Yes! @mary it has been too long. Thank you:-) Loving your lettuce wraps!

  4. Johnna says:

    Thanks @Mary!! I learned from you;-)

  5. Wow…Love the way this came out, Johnna, and the flavors sound terrific, too!

  6. Johnna says:

    Thanks @Capital Spice! Good luck to you guys;-)

  7. DeNeitra says:

    This looks absolutely DELISH, Johnna. . .The presentation is fab.

  8. Johnna says:

    Thanks @DeNeitra!!!

  9. Lynne says:

    Johnna, You have some mad skills. Now you just have to learn to share with your coworkers. LR

  10. Johnna says:

    Ha! Right! Thanks @Lynne!

  11. Elisha T Freeman says:

    Johnna I see that you still know your way around the kitchen the lamb looks amazing. I have to try it this weekend

  12. Your dish looks gorgeous Johnna and I had to laugh when you shared your dirty little secret. At one time in my life I lived with a hotplate (two burners!) and a large toaster oven as my kitchen and I created some amazing dinners with those sketchy appliances! A girl only needs strong will and imagination, qualities you obviously possess! Cheers!

  13. Johnna says:

    Ha!! We still have a mac n’ cheese competition to compete in, when’s that going to happen???;-)

  14. Johnna says:

    Thanks Jill!! I have to use my imagination in this kitchen, hopefully in my next kitchen I will still use this type of thinking…having an easy oven and kitchen might make me lazy, lol.

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