Name: Slow Cooker Leg of Lamb Recipe
Prep time: 20 min
Cook time: PT-488833H36M25S
Total time: PT-488833H36M25S
Cuisine: Mediterranean
Ingredients: 2 tablespoons olive oil; 4 pounds leg of lamb (bone-in or boneless); 2 pounds red potatoes, quartered; 1 large carrot, cut into rounds; 2 teaspoons kosher salt; 1/2 teaspoon fresh ground black pepper; 6 cloves garlic, minced; 1 tablespoon fresh rosemary, chopped; 2 fresh rosemary sprigs; 2 fresh thyme sprigs; 2 bay leaves; 1 cup low-sodium chicken broth; 1 cup red wine; 1 teaspoon fresh lemon zest (for serving); Fresh parsley for garnish; Tzatziki sauce, to serve (optional)

Jump to Recipe

If you have been searching for the perfect way to enjoy a melt-in-your-mouth, richly flavored roast without spending hours hovering in the kitchen, this Slow Cooker Leg of Lamb recipe is exactly what you need. With simple ingredients and the magic of slow cooking, this dish turns an impressive cut of meat into a tender, aromatic masterpiece that fills your home with warm, inviting aromas and transforms any meal into a special occasion. Whether you’re looking to impress guests or treat your family to something deliciously comforting, this Slow Cooker Leg of Lamb will quickly become your go-to favorite.

Slow Cooker Leg of Lamb Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is the first step toward achieving a perfectly balanced and flavorful Slow Cooker Leg of Lamb. Every component has its role—whether to elevate the taste, add texture, or enhance the color of the dish.

Olive oil: Essential for a beautiful sear that locks in the lamb’s juices and adds richness.
Leg of lamb (4 pounds): Choose a bone-in or boneless leg, depending on preference, for tender, juicy meat.
Red potatoes (2 pounds): Quartered to absorb savory flavors while offering a satisfying bite.
Large carrot: Cut into rounds for sweetness and a pop of bright color.
Kosher salt: Brings out the natural flavors in meat and veggies.
Fresh ground black pepper: Adds subtle heat and depth.
Garlic cloves (6, minced): Infuses the dish with a warm, aromatic base.
Fresh rosemary: Both chopped and sprigs lend a fragrant, earthy herbal note.
Fresh thyme sprigs: Complements rosemary with a delicate, woodsy flavor.
Bay leaves (2): Offer a subtle herbal complexity while slow cooking.
Chicken broth (1 cup, low sodium): Creates a flavorful moist environment for slow roasting.
Red wine (1 cup): Adds acidity and richness that balance the lamb’s boldness beautifully.
Fresh lemon zest: Used at serving time to brighten the dish with a fresh citrusy lift.

How to Make Slow Cooker Leg of Lamb

Step 1: Heat the Olive Oil

Start by heating the olive oil in a large pot or directly in the slow cooker if it has a searing function and aluminum insert. This step is crucial for achieving that deep, caramelized crust on your lamb, which brings layers of flavor you simply can’t get by slow cooking alone.

Step 2: Sear the Meat

Place your leg of lamb on high heat, turning occasionally to achieve an even golden brown all around—about five minutes per side. This locks in moisture and develops the flavor base that makes slow cooker roasting so delicious. Once browned, set the leg aside.

Step 3: Layer the Vegetables

Next, add the red potatoes and carrots to the bottom of the slow cooker. Season them generously with salt and pepper, giving them a chance to soak up the spices and juices later on, making every bite flavorful and tender.

Step 4: Add the Lamb and Seasonings

Place the seared lamb leg on top of the seasoned vegetables. Don’t forget to pour any drippings from the pan right over the meat for extra savoriness. Sprinkle a bit more salt and pepper on the meat to further enhance seasoning.

Step 5: Add Garlic, Herbs, and Bay Leaves

Sprinkle minced garlic and chopped rosemary over the lamb, then tuck in the rosemary and thyme sprigs along with the bay leaves. These aromatic herbs will slowly infuse the meat and veggies, creating a beautifully fragrant and layered flavor profile.

Step 6: Pour Chicken Broth and Wine

Carefully pour the chicken broth and red wine around the edge of the slow cooker. Pouring on the side keeps the seasoning intact on the lamb’s surface. This liquid bath will help keep the lamb tender while adding richness to the cooking juices.

Step 7: Slow Cook Until Tender

Cover the slow cooker and set it to low. Let the magic happen for 6 to 8 hours, allowing the heat to gently render the fat and break down the connective tissue for ultra-tender, flavorful meat. The long, slow cooking method is the heart of this recipe.

Step 8: Final Touches

Once done, carefully remove the bay leaves and transfer the lamb and vegetables to a serving platter. For a fresh, zesty pop, sprinkle fresh lemon zest over the top before serving alongside a dollop of cooling tzatziki sauce.

How to Serve Slow Cooker Leg of Lamb

Garnishes

A sprinkle of freshly chopped parsley or a zest of lemon adds a burst of color and brightness that perfectly balances the lamb’s rich flavors. Tzatziki sauce on the side brings a creamy, cooling element that complements the herbs and spices wonderfully.

Side Dishes

This Slow Cooker Leg of Lamb pairs beautifully with classic roasted vegetables or a fresh green salad. Creamy mashed potatoes or buttery polenta work well too, soaking up the savory juices from the lamb for an extra comforting meal.

Creative Ways to Present

For a dinner party, consider slicing the lamb thinly and serving it on a platter surrounded by the cooked vegetables and fresh herb sprigs for an impressive rustic look. You might also use the shredded meat to top a flatbread or pita with some tzatziki and chopped cucumber for a delightful twist.

Make Ahead and Storage

Storing Leftovers

Cover any leftover lamb and vegetables tightly with foil or transfer them to an airtight container to keep flavors intact. Stored in the refrigerator, they will stay good for up to 3 days, making for easy next-day meals.

Freezing

You can freeze the leftovers for longer storage by placing them in freezer-safe containers or bags. Be sure to remove as much air as possible to avoid freezer burn. Frozen portions should be consumed within 2-3 months for the best taste and texture.

Reheating

To reheat, gently warm the lamb and vegetables in a low oven or in a covered pan on the stovetop with a splash of broth or water to keep things moist. Avoid microwaving if possible, as slow gentle heating preserves tenderness best.

FAQs

Can I use boneless leg of lamb for this recipe?

Absolutely! Boneless leg of lamb works beautifully here and may even cook slightly faster. Just keep an eye on the tenderness during the slow cooking process.

Is it necessary to sear the lamb before slow cooking?

Searing isn’t mandatory but highly recommended. It locks in flavor and gives the meat a delicious crust that enhances the overall taste and appearance.

What if I don’t have red wine?

You can substitute with extra chicken broth or a combination of grape juice and a splash of vinegar for acidity. The wine adds depth, but the dish will still be flavorful without it.

Can I prepare this recipe in advance?

Yes! You can assemble everything in the slow cooker insert the night before and leave it in the fridge overnight, then start cooking in the morning. Just bring the slow cooker back to room temperature before turning it on.

How do I know when the lamb is done?

The lamb should be fork-tender and easily pull apart when done. Cooking for 6 to 8 hours on low usually achieves this, but it can vary based on your slow cooker’s heat.

Final Thoughts

There is something truly special about a Slow Cooker Leg of Lamb that fills your kitchen with cozy, mouthwatering aromas while you relax and let the cooker do all the hard work. This recipe is a lifesaver for anyone who loves a hearty, flavorful meal without the stress. Give it a try soon—you might just find your new signature dish that everyone asks for again and again.

Slow Cooker Leg of Lamb Recipe

★★★★★

5.1 from 26 reviews

Author: anna
Total Time: 6 hours 20 minutes to 8 hours 20 minutes
Yield: 6 to 8 servings 1x
Diet: Halal

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Description

This Slow Cooker Leg of Lamb recipe offers a tender, flavorful meal perfect for an effortless dinner. Slow-cooked with aromatic herbs, garlic, potatoes, and carrots, this dish yields succulent meat infused with the rich taste of red wine and chicken broth. Ideal for family gatherings or special occasions, it requires minimal prep and results in a classic, hearty Mediterranean-inspired main course.

Instructions

Add Oil: Pour the olive oil into a large pot or use the aluminum insert of your slow cooker if it allows for browning.
Sear Meat: Heat the oil over high heat and sear the leg of lamb on all sides, about 5 minutes per side, until nicely browned. This step locks in flavor. Remove meat and set aside.
Add Veggies: Place the quartered potatoes and sliced carrots at the bottom of the slow cooker. Season lightly with kosher salt and black pepper.
Add Meat: Place the seared leg of lamb on top of the vegetables along with any drippings from the pan. Season the meat again with salt and pepper to enhance the flavor.
Add Herbs: Spread the minced garlic and chopped rosemary over the lamb. Add the whole rosemary and thyme sprigs on top for added aroma and taste.
Pour Broth and Wine: Slowly pour the chicken broth and red wine around the side of the slow cooker, carefully avoiding washing off the seasonings on the meat.
Add Bay Leaves: Tuck in the bay leaves among the ingredients to impart a subtle herbal fragrance.
Slow Cook: Cover the slow cooker and cook on low for 6 to 8 hours, or until the lamb is tender and easily shreddable.
Discard Bay Leaves: Remove and discard the bay leaves before serving.
Serve: Arrange the lamb and vegetables on a serving platter. Garnish with fresh lemon zest and parsley. Serve alongside tzatziki sauce for a refreshing complement.

Notes

For best flavor, use bone-in leg of lamb but boneless works well too.
Searing the lamb before slow cooking significantly improves taste and texture.
This recipe pairs beautifully with creamy tzatziki sauce or a fresh Greek salad.
Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
Adjust seasoning according to taste preference especially if using salted broth or stock.

Prep Time: 20 minutes
Cook Time: 6 to 8 hours
Category: Main Course
Method: Slow Cooking, Searing
Cuisine: Mediterranean