Crock Pot Tales: Garlic Herb'd Leg of Lamb

Cooking leg of lamb in a crock is a fool proof way to make lamb. I think it comes out far better than roasting it in the oven. A few weeks ago a homeboy of mine stopped by and dropped off a New Zealand Leg of Lamb from his uncle’s grocery store. He asked what I can do with this. So we had a Lamb dinner party last week. The star of the dinner of course was the leg of lamb; I also did some grilled lamb chops and kebab egg rolls, which I will post another time. This Lamb came out so good some of the folks I had over did not like lamb and had their minds changed after tasting this crock pot treasure.

When you go to pick up your lamb make sure it is a piece that can fit in your crock pot. The one I had last week was too big and I had to take a cleaver to it in order for it to fit. You can always ask the stores butcher to help you.

Ingredients


3-4 lb leg of lamb – bone in
1 teaspoon white pepper
2 teaspoon kosher salt
1 teaspoon onion powder
1 teaspoon garlic powder
2 Bay leaves
6 cloves of garlic
1 onion chopped
1 bell pepper chopped
2 carrots chopped
1 cup of water


Marinade
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh Oregano
1 tablespoon chopped fresh Cilantro
1 tablespoon chopped fresh Basil
1 tablespoon chopped fresh Dill
1 tablespoon chopped fresh Thyme
6 cloves of Garlic
¼ cup Olive oil


Making Marinade
Combine all the ingredients in a blender or food processor. If you don’t have either you can chop up the herbs. Make sure you chop them into small pieces. Once everything is mixed for the marinade pour over the lamb and rub it in. Set it in the fridge over night or at least for 8 hours.

Crockpot 
Put the leg and the remaining marinade into the crock pot along with the reaming ingredients. Set on low and cook for 8 – 10hours, if you can turn the leg half way through cooking. Once it is done let it rest for about an hour. The meat will be so tender the bone will slide right out like a …. Well let’s not go there.

Take the remaining juices from the crock pot and cook some vegetables in it to go with the leg of lamb or you can make gravy to go over the lamb.

This dish is so versatile, especially when it comes to left over’s you can make soups, tacos, ramen, pulled lamb sandwiches, and much more with it. If you are single like myself bag some up in individual serving sizes and freeze them, heat in a pot with some water or left over lamb broth. It still comes out nice and tender.

Crock Pot Tales: Jamaican Ox Tail Stew

This has been one of my mom’s classic dishes to prepare when I was a little lad. Back in those days though I didn't like it, I remember the nights we would have it for dinner and I would not eat it and look at my family in disgust at them scarfing down that weird meat. I never knew why my family loved it but now a days as I have grown up and my tastes have evolved I am a sucker for some bomb ox tail. I have come to learn how hearty and flavorful these tails can be, but they do require a lot of cooking time in order to unlock those flavors and tenderness. This makes it perfect to cook for the crock pot.

This recipe is based on the Jamaican style ox tails and my favorite way to enjoy them. It packs a little spice and a ton of flavor.

• 2 pounds beef oxtail (have the butcher cut into pieces if not already done
• 1 large chopped white onion
• 1 green onion, thinly sliced
• 1 bell pepper (any color)
• 2 cloves garlic, minced
• 1 teaspoon minced fresh ginger root
• 1 habanero / scotch bonnet chile pepper, chopped
• 2 tablespoons soy sauce
• 1 sprig fresh thyme, chopped
• 1/2 teaspoon salt
• 1 teaspoon white pepper
• 1 1/2 cups Red Stripe beer or water
• 1 teaspoon crushed or whole allspice berries
• 2 bay leaves
• ½ pound of beef bones 

For the Finish

• 1 large chopped white onion
• 1 bell peppers (any color)
• 2 cloves garlic, minced
• 1 teaspoon minced fresh ginger root

Put the listed ingredients into the crock pot and mix well. If you do not like it spicy you can leave out the habanero pepper. Cover and cook on low for 10 hours and on high for 6 hours.

Once it is done turn off the crock pot and let it sit until it is room temperature. Sauté the onion, bell pepper, garlic and ginger and add to the ox tail stew. I like to do this because it adds a bit of fresh vegetable taste and texture to the stew.

Serve over rice and beans or eat it alone.

*Tips: Once the stew is done let it sit over night in the fridge and eat the next day, it tastes so much better.

If you want to the stock to be thicker add a 1 tablespoon of cornstarch and 2 tablespoons of water (make sure you mix them well before adding).

Save left over stock in freezer for use in soups or to cook rice in.