This shout out goes to my dear friend, running buddy, and colleague- Barb. She told me about this lamb in the crockpot she made...so I took her directions and ingredients and changed them up a bit! So easy, and so delicious, but a bit pricey! Make this for a special dinner.
Orange Fennel Crockpot Leg of Lamb
1 1/2-2 1/2 lbs of boneless butterflied leg of lamb.
1 jar orange marmalade
3 cloves of garlic, minced
1 bulb of fennel, sliced
1.) Place lamb in cockpot.
2.) Pour entire jar of marmalade over the top.
3.) Add garlic and mix it around a bit, making sure the whole top of the lamb is covered.
4.) Cook on low for 6 hours. In the last 20 minutes of cooking, add sliced fennel to the top. This gives a little crunch...so good and needed.
I served this with sautéed green beans and a sweet potato hash with bacon and sage brown butter. Hence the total bill of $30 for one meal.
