Slow Cooker Garlic Confit Leg of Lamb Step-by-step instructions

Before you start

Ensure the leg of lamb is fully thawed if frozen, as cooking from a frozen state is not recommended in a slow cooker. Pat the meat dry with paper towels to remove any excess surface moisture before placing it in the cooker.

Prepare the garlic by gently separating the cloves, but leave the papery skins intact. Rinse the thyme sprigs under cold water and pat them dry.

Have your measuring cup and serving platter ready to facilitate a smooth assembly and plating process once the long cooking time is complete.

Instructions

Assembly phase

1. 1Prepare the slow cooker ingredients
   Place the raw leg of lamb into the base of the slow cooker. Scatter the unpeeled garlic cloves evenly around the meat, then lay the fresh thyme sprigs directly on top of the lamb.
   Look for The lamb should sit flat at the bottom to ensure even heat distribution.
   Tip Keep the garlic skins on as they protect the cloves from over-softening during the long cook time.

At the end of this phase, the lamb should be positioned at the base of the slow cooker with garlic and thyme distributed around it. Ensure everything is neatly arranged to facilitate even cooking.

Slow cooking phase

2. 2Add liquid and cook
   Pour the chicken broth over the lamb and aromatics. Cover the slow cooker with the lid. Set the device to the low setting and cook for 8 hours until the meat is fork-tender and pulls apart easily.
   Look for The broth should pool around the base of the lamb, creating a moist environment for steaming.
   Tip Avoid lifting the lid during the cooking process to maintain a consistent temperature inside the slow cooker.

During this phase, the aromatics release their essence into the broth. The lamb should remain covered, with the heat working to slowly tenderize the meat and soften the garlic cloves.

Resting and serving phase

3. 3Finish and serve
   Carefully remove the lamb from the slow cooker and transfer it to a platter. Let the meat rest for 15 minutes before carving to ensure it reaches an internal temperature of 145°F (63°C). Serve with the soft, confit garlic cloves spooned over the top.
   Look for The meat is done when it registers 145°F (63°C) and the garlic cloves are creamy and spreadable.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use a fork to gently squeeze the soft garlic out of their skins before serving.

The final phase involves removing the meat and letting it rest. The lamb should be firm yet yielding, and the garlic should be perfectly tender and ready to be served alongside the roast.

Common mistakes

A common mistake is failing to allow enough time for the lamb to reach the proper internal temperature, resulting in a tougher texture. Avoid the temptation to use a high heat setting; the slow, low-temperature cook is vital for breaking down the tough fibers of the leg of lamb.

Another error is neglecting to let the meat rest after cooking. Resting is non-negotiable, as it allows the internal temperatures to stabilize and ensures the meat retains its moisture when sliced.

How to tell it’s done

The lamb is finished when it reaches an internal temperature of 145°F (63°C). At this stage, the meat should be exceptionally tender, easily yielding to the pressure of a fork. The garlic cloves will be incredibly soft and should slide easily out of their skins when pressed.

It is crucial to let the meat rest for at least 15 minutes after removing it from the heat, which allows the juices to redistribute and ensures the most succulent texture possible.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest