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.
Ingredients
Scale
Main 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)
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
Nutrition
- Serving Size: 1/8 of recipe (approx. 7 oz meat with veggies)
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 27 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.2 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 110 mg
Keywords: slow cooker leg of lamb, slow cooked lamb, leg of lamb recipe, Mediterranean lamb, easy lamb recipes, braised lamb, slow cooker dinner
