This one is all Melissa’s, so it’s no surprise it involves lamb. Since you’ll use a slow cooker, it’s also easy to make and even easier to serve. And…
It Tastes Like France
At least that’s what Melissa said when she tried it.
A leg of lamb
2 cloves of garlic, cut in half
4 cloves of garlic, minced
3 tablespoons extra virgin olive oil
4 sprigs of rosemary
3/4 cup chopped fresh parsley
8 sprigs of thyme
4 slices of thick bacon, chopped
2 yellow onions, quartered
1/2 bag of baby carrots
2 cups dry red wine
2 cups beef stock
Get started cooking after breakfast, then forget about it for a while.
Carefully open the plastic the leg of lamb is packed in, and pour any liquid in the stock pot. Season the lamb with salt and pepper then set aside. Pour in all the beef stock and most of the wine, then add in the two cloves of sliced garlic. Crank up the Crock Pot to high and put the lid on top.
Fry the bacon in a skillet large enough to brown the lamb in. Scoop the crispy bacon into the stock pot, but don’t pour out the fat. Instead, use it to brown the lamb on all sides, about a minute per. As best you can without sending stuff flying everywhere, get the lamb into the slow cooker. Deglaze the pan with the leftover red wine, then pour all that into the pot, too.
Stir together the olive oil, parsley, rosemary, minced garlic, along with a little salt and a lot of pepper. Take half of the mix and spread it over the top of the lamb.
Now go do something fun for five hours, completely away from the kitchen.
When you come back, turn the lamb, cover it with the remaining mix, and add the onion.
Go away for another two hours.
Add the carrots. Pour some wine. Drink for 30 minutes.
For starch, you can throw some quartered potatoes in with the carrots. Or boil some egg noodles right before the lamb is done.
Turn off the crock pot and serve. It’s gonna be messy, but it’s gonna be good.