Slow Cooker Leg of Lamb and Brown Rice

Leg of Lamb Roast over Brown Rice
(all day slow cooker recipe)

Lamb Roast
1 -3lb bone-in, leg of lamb roast
4 cups water, broth or stock
3 tblsp flour
2 tsp sea salt
1 tsp freshly ground black pepper
I tsp ground cumin
1 tsp chile powder
1/2 tsp cayenne pepper
1 bay leaf
2 cloves garlic- minced
1 small sweet onion diced

1 15 oz can Muir Glen Fire roasted tomatoes
2 tblsp red wine vinegar
Sea salt
Freshly ground pepper


Turn slow cooker to low heat. Blend flour into water, whisk in salt, pepper, and spices.
Place lamb roast in slow cooker and pour water mixture over the top, add garlic, onion and bay leaf. Cover and let roast for 7-8 hours.

When ready, turn off slow cooker. Leaving lamb roast in slow cooker, carefully pour the cooking liquid into a deep sided saute pan, add tomatoes and vinegar. Over medium-high heat reduce cooking liquid, tomatoes and vinegar mixture by half. Salt & pepper to taste. Add lamb roast meat, it will be so tender, it will fall off of the bone. Serve over brown rice.

Brown Rice
1 cup brown rice (Lundberg short grain is my favorite)
2 cups chicken stock or broth
1 tsp salt
Bring all ingredients to a boil in a heavy 3 quart sauce pan, lower heat to simmer, cover and cook for 40-50 minutes or until all liquid is absorbed.