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Turn a boneless leg of lamb into a delicious main course meal with this easy peasy Slow Cooker Lamb recipe. Veggies, broth, and a host of seasonings come together for a winning combination your whole family is sure to enjoy.
Whip up a batch of my Slow Cooker Cheesy Mashed Potatoes for an additional side and my Slow Cooker Bananas Foster as a sweet dessert.
Table of Contents
I don’t hear too many people cooking with lamb, and rightfully so. It can seem a little intimidating to cook with a meat that’s not as traditional as beef, chicken, or pork. But I can assure you that it packs a powerful flavor.
Slow cooking helps to take the guesswork out of how long to cook lamb, let alone at the “perfect” temperature. The seasonal rub you’ll create with minced garlic, rosemary, thyme, paprika, salt, and pepper will infuse the lamb with a tasty flavor combination. The celery and carrots not only help with flavor but also add overall heartiness to the meal. A perfect meal for Easter or Christmas.
Recipe Ingredients
- Leg of Lamb: You can use a boneless leg of lamb or a bone in leg of lamb. I recommend grabbing one that’s at least 4-5 pounds.
- Broth: I used chicken broth but you can also use beef broth.
- Vegetables: A couple of shallots (or onion), about four carrots (peeled and chopped), and two stalks of celery (chopped).
- Olive Oil: Used to help make a paste for the seasoning mixture.
- Seasonings: Garlic cloves (minced), fresh rosemary and fresh thyme leaves (both chopped), paprika, kosher salt, and black pepper.
- {The full recipe is in the recipe card below the photos}
Variations
You can substitute ½ cup of the broth with some red wine for a deeper flavor.
Potatoes can be added to the pot for a full meal.
Make the recipe your own by adding Worcestershire sauce, balsamic vinegar, or red pepper flakes.
Step-by-Step Directions
- Step One – In a small mixing bowl, add the minced garlic, rosemary, thyme, paprika, salt, and pepper, mix until well combined. Add the olive oil and mix to form a paste.
- Step Two – Rub the garlic mixture all over the boneless leg of lamb.
- Step Three – Heat a large skillet over medium-high heat and sear the leg of lamb and all sides for about 2-3 minutes per side until browned. Once browned on all sides, set aside.
Step Four – To the slow cooker, add the shallots, carrots, and celery.
Step Five – Place the lamb over the vegetables.
Step Six – Pour the chicken or beef broth, the liquid should reach about halfway up the lamb.
Step Seven – Cover the crockpot and cook the lamb leg on LOW heat for 6-8 hours, or until the meat is tender and easily pulls apart with a fork. Once cooked, remove it from the slow cooker and allow it to rest for a few minutes before slicing. Enjoy! Serve the slow cooker roast lamb with the juices from the slow cooker.
How to Serve
- Serve the slow cooker leg of lamb with the vegetables and the cooking juices.
- You can also pair it with additional sides such as buttery mashed potatoes, baby potatoes, steamed broccoli, or roasted vegetables.
- Add additional salt and pepper if desired. It is absolutely delicious with a squeeze of fresh lemon juice.
Recipe FAQs
Trim excess fat from the lamb to help reduce the amount of grease in the slow cooker. Remember to leave some of the fat for added flavor. You can degrease the sauce (after cooking) by placing paper towels over the sauce and then discarding it.
Yes! Serve the lamb with a side of mint sauce or gravy made from the cooking juices.
Leftovers can be stored in the refrigerator for up to 3 days in an airtight container. For longer storage, place sliced lamb in freezer-safe bags or containers for up to 2 months. Thaw frozen lamb in the refrigerator overnight.
More Slow Cooker Meat and Vegetables Recipes:
- Slow Cooker Guinness Corned Beef and Cabbage
- Slow Cooker Sweet and Sour Meatballs
- Hobo Dinner in the Slow Cooker
- Slow Cooker Pepper Steak
Slow Cooker Leg of Lamb
Ingredients
- 4-5 lbs, boneless or semi-boneless leg of lamb
- 4 cloves garlic, minced
- 2 Tbsp. chopped fresh rosemary, or two tsp. dried rosemary
- 1 Tbsp. chopped fresh thyme leaves, or one tsp. dried thyme
- 1 tsp. paprika
- 1 tsp. salt
- 2 Tbsp. olive oil
- 2 ½ cups chicken , or beef broth
- 2 shallots, peeled and sliced
- 4 carrots, peeled and chopped
- 2 ribs of celery, chopped
Instructions
- In a small mixing bowl, add the minced garlic, rosemary, thyme, paprika, salt, and pepper, mix until well combined. Add the olive oil and mix to form a paste. Rub the garlic mixture all over the boneless leg of lamb.
- Heat a large skillet over medium-high heat and sear the leg of lamb and all sides for about 2-3 minutes per side until browned. Once browned on all sides, set aside.
- To the slow cooker, add the shallots, carrots, and celery. Place the sear leg of lamb over the vegetables.
- Pour the chicken or beef broth around the leg of lamb, the liquid should reach about halfway up the lamb.
- Cover the slow cooker and cook the lamb on low heat for 6-8 hours, or until the meat is tender and easily pulls apart with a fork.
- Once the lamb is cooked, remove it from the slow cooker and allow it to rest for a few minutes before slicing. Serve the lamb with the vegetables and the cooking juices. Add additional salt and pepper if desired. Enjoy!
Sarah’s Notes
- Leftovers can be stored in the refrigerator for up to 3 days in an airtight container.
- For longer storage, place sliced lamb in freezer-safe bags or containers for up to 2 months. Thaw frozen lamb in the refrigerator overnight.
- Serve the lamb with a side of mint sauce or gravy made from the cooking juices.
- The lamb pairs nicely with mashed or roasted potatoes or even a simple side salad.
- Trim excess fat from the lamb to help reduce the amount of grease in the slow cooker. Remember to leave some of the fat for added flavor.
- You can substitute ½ cup of the broth with some red wine for deeper flavor.
- Potatoes can be added to the pot for a full meal.
- Make the recipe your own by adding Worcestershire sauce, balsamic vinegar or red pepper flakes.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
