Slow Cooker Legs of Lamb are tender and juicy, with a wine and broth mix that is tangy and seasoned with fresh herbs and garlic. Add potatoes and carrots to make a complete meal that requires minimal preparation.
Other slow cooker recipes are available? Try our Slow-Cooker Lamb Stew seasoned with wine and potatoes. Or this Pork Stew seasoned with wine and beef broth.
This recipe for slow-cooked leg of lamb is great for any occasion or even a weeknight meal. It will fall off the bone because it is cooked at low temperatures all day.
Try our Easter Lamb recipe if you’re looking for another leg of lamb recipe. This tender lamb dish is not just for Easter.
Our Instant Pot Lamb stew can be made in less than one hour.
Ingredients required:
Ingredients for the lamb roast recipe. Scroll down to the recipe card at the bottom of the page for more information.
- Leg of Lamb: Boneless Leg of Lamb
- Red potatoes: Quartered.
- Large carrot: Cut into rounds.
- Beef broth or vegetable broth can also be used.
- Red Wine
- Olive Oil
- Kosher Salt
- Coarse ground black pepper
- I minced garlic cloves.
- Fresh rosemary: Chopped.
- Rosemary sprigs
- Thyme sprigs
- Bay Leaves
How to cook a leg of lamb in a slow cooker?
- Start: Pour the olive oil into a large skillet and heat it to high temperature. Sear the leg from all sides. It should take four to five minutes on each side.
- Slow Cooking: Add the potatoes and carrots to the slow cooker, and season them with half the salt and pepper. Add the meat to the slow cooker and strengthen it with the rest of the salt and pepper.
- Seasoning: Season the lamb with fresh garlic and herbs before adding wine. Pour the liquid on the side to avoid washing away the condiments. Add bay leaves.
- Cook After: Cover and cook at low heat for 6 to 8 hours.
- Garnish: Finally, discard the bay leaves. Add fresh lemon zest and parsley to garnish.
- Serve: Place the meat on a platter and serve it with a small serving of Tzatziki Sauce.
What is the best cut of lamb?
- The best cut of lamb is a boneless leg, particularly for slow cooking. You can use any lamb you find in the supermarket.
- Lamb shoulder can be cooked in the oven, unlike the lamb joint, which requires more cooking time.
How to store leftovers
-
- Store meat: Once it has cooled to room temperature, it can be stored in the refrigerator for up to three days.
- Freeze it: Wrap it in aluminum foil and plastic wrap, place it in a freezer bag, and freeze it for up to 90 days.
- Thaw: Thaw overnight in the refrigerator before serving.
- Reheat: Heat in the microwave or oven for approximately five minutes.
Ingredients
-
-
- 2 Tablespoons of Olive Oil
- You can use two smaller lambskins if you don’t have 4 pounds.
- 2 pounds of red potatoes quartered
- One large carrot cut into rounds
- Kosher salt two teaspoons
- Fresh ground black pepper, 1/2 teaspoon
- 6clovesgarlicminced
- Fresh rosemary chopped 1 Tablespoon.
- Fresh rosemary sprigs
- Fresh thyme leaves
- 2bay leaves
- 1cupchicken broth low-sodium
- 1 cup of wine
- Serve with one teaspoon of fresh lemon zest.
-
Instructions
-
-
- Add olive oil to large pots or slow cookers with aluminum inserts for browning.
- Sear the meat for 5 minutes on each side at high heat. Set aside.
- Add the potatoes and carrots to the bottom of the slow cooker and season it with salt and pepper.
- Add the meat and the drippings to the vegetables—season with salt and pepper.
- Add the chopped rosemary and thyme, along with the garlic.
- Pour the wine and chicken broth on the side of your slow cooker. Be careful not to wash off the seasoning.
- Add the bay leaves last.
- Cover and cook at low heat for 6-8 hours or until the meat is tender.
- Throw away the bay leaves.
- Arrange the meat, veggies, and sauces on a serving platter. Serve with tzatziki on the side and garnish with lemon zest and parsley.
-