Slow-cooked Mexican leg of lamb
Slow cooker Mexican leg of lamb is a delicious, simple dish that makes feeding a crowd (or just for the family) simple. Perfect for tacos.
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Servings: 8
Calories: 219kcal
Ingredients
- 1.5 kg 3.3lbs leg of lamb on the bone
- 3 teaspoon dried oregano
- 2 teaspoon ground cumin
- 2 teaspoon sea salt flakes or 1 teaspoon regular table salt
- 1 teaspoon sugar
- 1 tablespoon crushed garlic
- 3 tablespoon lime juice
- 2 tablespoon oil
- 2 onions peeled and quartered
- 3 red chilies sliced in 3 pieces
- ½ teaspoon hot paprika
- 1 bay leaf
- 1 cinnamon quill
- 6 whole cloves
- 1 tin diced tomatoes
- flour tortillas to serve (I usually make my own
Accompaniments
- grated cheese
- guacamole
- salsa
- sour cream
- chili
Instructions
- In a small bowl, combine the oregano, cumin, salt, sugar, garlic, lime juice, oil and paprika.
- Place the chopped onions on the bottom of a slow cooker and place the lamb on top so it's not touching the sides of the bowl.
- Pour over the spice mix and the chopped tomatoes and then add the cinnamon stick, bay leaf, cloves and chopped chili on top.
- Put the lid on and cook on low for 8 hours.
- Take the lid off and spoon the juices over the lamb. Put the lid back on and cook on high for half an hour.
- Carefully remove the lamb to a serving platter.
- Serve it with tortillas and your choice of accompaniments.
Nutrition
Calories: 219kcal | Carbohydrates: 9g | Protein: 26g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 76mg | Sodium: 733mg | Potassium: 568mg | Fiber: 2g | Sugar: 4g | Vitamin A: 307IU | Vitamin C: 33mg | Calcium: 57mg | Iron: 4mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
