Tomorrow is Passover.  (Well, “tomorrow” begins this evening at sunset.)  For some reason I can’t quite wrap my head around, Jews do not generally eat lamb at Passover anymore.  But as lamb is one of the key elements of the Passover meal that was actually instituted by God and is a requirement for the keeping of the feast, we do typically eat lamb.

We don’t generally eat lamb during the rest of the year; it’s not an inexpensive meat in this area and, frankly, most of my family doesn’t particularly care for it.  But we eat it at Passover, and this particular recipe is not only a very easy way to prepare for a large holiday meal, it results in a dish where the lamb flavor is not as strong as some other preparation methods.

Unfortunately, I don’t have a picture of the resultant dish to show you — but it looks a lot like a beef roast with carrots and potatoes, so you can just imagine that. 😉

Leg of Lamb

Rachel Ramey

(I usually only prepare half the recipe.)

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Prep Time 20 minutes mins

Cook Time 5 hours hrs

Total Time 5 hours hrs 20 minutes mins

Course GF, Main Dish, slow cooker

Servings 8

Ingredients

  

• 2 legs of lamb about 4 lbs. total
• 1 tsp sea salt
• 1 tsp pepper
• 2 lbs waxy potatoes in 1-1/2" chunks
• 2 lbs carrots about 14, peeled and in 1-1/2" chunks
• 1 onion quartered (opt.)

Instructions

 

• Remove surface fat and rub lamb with salt and pepper. Place in crockpot and surround with vegetables. Cook on high for 4-6 hours.

If you need help planning a large meal for Passover, my printable Thanksgiving meal planner might be helpful.  Although it was designed with Thanksgiving in mind, it’s actually relevant for all big holiday meals.