Slow Cooker Leg Of Lamb Recipe

I made Lamb In Crockpot that shreds like butter and honestly makes every other lamb recipe look like amateur hour.

I am obsessed with Slow Cooker Leg Of Lamb because it makes lamb actually easy and wildly flavorful. I love the way garlic and rosemary punch through the meat without pretending to be fancy.

And the juices are so deep and savory you want to drink them. I adore that Lamb In Crockpot turns dinner into something I look forward to after a long day.

But it’s not just convenience. It’s the texture, the shreddable, slightly crisp edges, the gravy that clings to potatoes.

Messy, loud, real food. I’m hooked, plain and simple.

Give me that lamb anytime, no questions.

Ingredients

• Main protein, tender, you’ll love.
• Garlic: Pungent, it melts in.
• Rosemary: Piney, it’s warm.
• Thyme: Herby lift, subtle.
• Olive oil: Adds silkiness.
• Kosher salt: Brings out flavors.
• Black pepper: Warm bite, it’s essential.
• Yellow onion: Sweet base, it softens.
• Plus carrots: Sweet, cozy texture.
• Baby potatoes: Creamy starch, it soaks.
• Stock: Adds depth, keeps meat juicy.
• Red wine: Optional richness, it deepens.
• Tomato paste: Umami and body.
• Dijon: Sharp zip, it cuts.
• Worcestershire: Savory tang, it’s complex.
• Bay leaves: Subtle herbal note.
• Lemon juice: Bright acid, it wakes.
• Cornstarch slurry: Thickens juices, it’s handy.
• Parsley: Fresh finish, it’s bright.

Ingredient Quantities

• 4 to 5 lb leg of lamb, bone in or tied boneless
• 4 large garlic cloves, smashed and sliced
• 2 tbsp fresh rosemary, chopped (or 2 tsp dried)
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 2 tbsp olive oil
• 2 tsp kosher salt, more to taste
• 1 tsp freshly ground black pepper
• 1 large yellow onion, thickly sliced
• 3 medium carrots, cut into 1 inch pieces
• 1 lb baby potatoes, halved (or 3 medium potatoes, chunked)
• 1 cup beef or chicken stock
• 1/2 cup dry red wine, optional but recommended
• 2 tbsp tomato paste
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 2 bay leaves
• Juice of 1 lemon
• 1 tbsp cornstarch mixed with 1 tbsp cold water, optional for thickening juices
• Fresh parsley, chopped for finishing, optional

How to Make this

1. Pat the leg of lamb dry, cut small slits and push in the smashed garlic and some rosemary and thyme, rub all over with olive oil, salt and pepper; if it’s boneless tie it so it holds shape.

2. Heat a skillet over medium high and brown the lamb on all sides for about 3 to 4 minutes per side to get a nice crust, this step is optional but really adds flavor.

3. Put the sliced onion, carrots and potatoes in the bottom of the slow cooker, tuck in the bay leaves and sprinkle the remaining rosemary and thyme over the veggies.

4. Whisk together the stock, red wine if using, tomato paste, Dijon, Worcestershire and lemon juice, pour half over the veggies and half over the lamb then place the lamb on top of the vegetables.

5. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the lamb reaches about 135 to 140 F for medium rare or 160 F for medium well and the vegetables are tender.

6. Remove the lamb to a cutting board, tent with foil and let rest for 10 to 15 minutes so the juices redistribute, then shred or slice against the grain.

7. Skim excess fat from the liquid in the slow cooker, taste the juices and adjust salt and pepper, take out the bay leaves.

8. If you want thicker gravy transfer some cooking liquid to a saucepan, bring to a simmer and stir in the cornstarch slurry, cook until thickened, or whisk the slurry directly into the slow cooker and cook on high for 10 minutes.

9. Serve the sliced or shredded lamb over the slow cooked vegetables, spoon the gravy over, sprinkle chopped parsley on top and enjoy.

Equipment Needed

1. Slow cooker (6 to 8 quart)
2. Large heavy skillet or frying pan
3. Sharp chef’s knife
4. Cutting board
5. Tongs and a carving fork
6. Meat thermometer
7. Mixing bowl and whisk
8. Small saucepan (for thickening gravy)

FAQ

Slow Cooker Leg Of Lamb Recipe Substitutions and Variations

• Rosemary (2 tbsp) — try 1) 2 tbsp chopped oregano, 2) 1 tbsp dried Italian herb mix, 3) 1 tbsp chopped sage; all give a savory, piney note similar to rosemary.
• Thyme (1 tbsp) — swap with 1) 1 tbsp chopped marjoram, 2) 1 tbsp chopped parsley plus a pinch of lemon zest, 3) 1 tsp dried herbes de Provence for a floral earthiness.
• Dry red wine (1/2 cup) — use 1) 1/2 cup extra stock plus 1 tbsp red wine vinegar, 2) 1/2 cup pomegranate or cranberry juice diluted with 2 tbsp water for acidity, 3) 1/2 cup nonalcoholic red wine for similar depth.
• Dijon mustard (1 tbsp) — replace with 1) 1 tbsp whole grain mustard, 2) 2 tsp yellow mustard plus 1/2 tsp honey, 3) 1 tbsp mayonnaise mixed with 1 tsp white wine vinegar for tang and body.

Pro Tips

1) Use an instant-read thermometer and plan for carryover. Pull the lamb about 5 to 10 F below your target because it will keep cooking while it rests. For a 4 to 5 lb roast aim for 130 to 135 F to end up medium rare after resting.

2) Don’t skip browning if you can help it. Searing adds a lot of flavor and helps the sauce taste richer. If you’re short on time, at least sear the fat cap until nicely browned, or broil it briefly before slow cooking.

3) Size the vegetables evenly and put starchier veg under the lamb. Chunky carrots and potatoes will hold up and soak up the juices better if they are similar sizes. Tucking the potatoes and carrots under the roast concentrates flavor and keeps delicate onions from getting mushy.

4) Degrease and thicken smartly. Chill the cooking liquid or skim with a spoon to remove excess fat before finishing the gravy. If using the cornstarch slurry, heat the liquid to a simmer first so it activates properly, and add the slurry slowly while whisking to avoid lumps.