Oh my, just making the rub with all of these aromatic smells; garlic, fresh rosemary, lemon and cumin – this is one of the best rubs I have ever used! This is another Weight Watcher’s recipe for any of you lamb lovers who like to indulge in this flavorful meat every once in awhile. My kitchen just smelled wonderful and the meat was just delicious. I served it with my mint sauce which made it a “10”.
WW Leg of Lamb Infused with Rosemary and Lemon
- 6 cloves garlic, minced
- 2 tbsp. fresh rosemary leaves, minced
- 2 tbsp. lemon zest, grated
- 1-1/2 tbsp. cumin
- 1 tsp. salt
- 1 (3 lb) bone-in leg of lamb, trimmed
- 1/4 cup lemon juice
- 2 tsp. olive oil
- 1 large red onion, thinly sliced
Stir together the first four ingredients in a small bowl. Rub all over the lamb – the smell just drove me crazy! Place lamb in a large plastic bag; add lemon juice and oil and turn to coat. Refrigerate overnight.
Remove lamb from the marinade and discard the marinade. Place onion slices in a 6-quart slow cooker; add the leg of lamb. Cover and cook until fork-tender, 4-5 hours on high or 8-10 hours on low. Allow to rest for 15 minutes before slicing. Serve with the cooked red onions, roasted potatoes with rosemary, garlic and olive oil and a nice salad.
I cooked it for 4 hours and it was well done for me anyways. Normally, I would have checked ahead of time to see how the lamb was cooking but I did not this time. It was still very tender and absolutely delicious but I prefer my lamb medium. I made my mint sauce to serve with it and that would be extra points.
WW Points Plus 5 for 4 slices of lamb and about 1/4 cup of onion mixture
- 1/4 cup brown sugar
- 4 tbsp. water
- 1/2 cup cider vinegar
- 1/2 cup apple jelly
- 1/2 cup fresh mint, chopped (I grow Kentucky Colonel Spearmint every year as I keep it in a pot – I do not want it growing wild in my garden)
Combine the first three ingredients in a small saucepan and cook over medium heat until reduced by one-third. Add the apple jelly and heat thoroughly until the jelly melts. You can reduce it more if you want a thicker sauce. Just before serving, stir in the mint.
Roasting a Leg of Lamb:
As an alternative you can roast the lamb. Use the rub above, marinate overnight or longer. Remove from refrigerator 60 minutes before roasting. Preheat the oven to 325°F and roast 20 minutes per pound for rare, 145°F; 30 minutes per pound for medium, 160°F; and 35 minutes per pound for well done, 170°F. The time is approximate!
Recipe by cooking with aunt juju