Slow Cooker Leg of Lamb
User Reviews
5
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Prep Time
30 mins
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Cook Time
6 hrs
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Total Time
6 hrs 30 mins
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Servings
6 servings
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Calories
441 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Leg of Lamb
Description
This dish begins by searing a whole leg of lamb to develop a browned crust, then slow cooking it with quartered red potatoes and sliced carrots. The lamb is layered atop the vegetables in the slow cooker, along with minced garlic, chopped rosemary, whole rosemary and thyme sprigs, and bay leaves. A combination of chicken broth and red wine adds depth and moisture. Covered and cooked on low for 6 to 8 hours, the meat becomes tender and infused with the herbal-wine aroma.
The finished lamb can be served sliced or shredded, accompanied by the well-cooked root vegetables. Fresh lemon zest scattered on top adds brightness, and serving with tzatziki sauce introduces a cool, creamy contrast. This recipe fits nicely into a comforting meal where the slow cooker does most of the work, producing rich, hearty flavors and tender textures.
Ingredients
- 2 tablespoons olive oil
- 4 pounds leg of lamb or 2 smaller ones - you can also use boneless
- 2 pounds potato quartered, red
- 1 carrot cut into rounds, large
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper fresh ground
- 6 cloves garlic minced
- 1 tablespoon rosemary chopped, fresh
- 2 rosemary fresh sprigs
- 2 fresh thyme sprigs
- 2 bay leaf
- 1 cup chicken broth low-sodium
- 1 cup red wine
- 1 teaspoon lemon zest to serve, fresh
Instructions
- Add olive oil to a large pot or to the slow cooker if it has an aluminum insert for browning.
- On high heat sear the meat on all sides, about 5 minutes per side, or until browned. Set aside.
- After that, add the potatoes and the carrots to the bottom of the crockpot, and season with some salt and pepper.
- Add the seared meat and drippings from the pan on top of the veggies. Again, season with a bit of salt and pepper.
- Next, add the minced garlic, chopped rosemary, rosemary, and thyme sprigs.
- Pour in the chicken broth and wine on the side of the slow cooker, make sure to not wash the seasoning off the lamb.
- Finally, add the bay leaves.
- Cover and cook on low for 6-8 hours or until tender.
- Discard the bay leaves.
- Arrange the meat and veggies onto a serving plate. Garnish with fresh lemon zest, parsley and serve with tzatziki sauce on the side.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 441 kcal
% Daily Value*
| Calories | 441kcal | 22% |
| Carbohydrates | 27g | 9% |
| Protein | 42g | 84% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 122mg | 41% |
| Sodium | 1073mg | 45% |
| Potassium | 1361mg | 29% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1739IU | 35% |
| Vitamin C | 17mg | 19% |
| Calcium | 40mg | 4% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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