Slow Cooker Boneless Leg of Lamb
Tender, slow-cooked boneless leg of lamb with simple seasoning and rich flavor. This is an easy, reliable way to cook lamb that turns out juicy, soft, and perfect for both everyday meals and special occasions.
Servings: 12
Equipment
- 1 slow cooker
Ingredients
- 3 –4 lb boneless leg of lamb
- 1 tbsp salt
- 1/2 tsp black pepper
- 4 garlic cloves chopped
- 2 tsp thyme
- 1 tsp dried mint optional, but recommended
- 3 tbsp olive oil
- 1 onion sliced
- 1 cup beef or vegetable stock
- 1 cup water or substitute with stock
- Optional: 1/2 cup water + 1/2 cup red wine
Instructions
- Season the lamb evenly on the outside.
- In a small bowl, mix olive oil, salt, pepper, thyme, and mint. Rub the mixture over the meat.
- Place sliced onion at the bottom of the slow cooker. Add the lamb on top.
- Sprinkle the chopped garlic over the meat. Pour in the stock and water (or wine mixture) around it.
Cover and cook:
- 4 hours on high, or
- 5–6 hours on low
- Remove the lamb and let it rest briefly. Slice or shred, depending on your preference.
- Optional: place under the broiler at 400°F (200°C) for 2–3 minutes to create a lightly crisp exterior.
Video
Notes
- No need to season inside - slow cooking allows flavor to penetrate naturally
- Broiling at the end adds texture without extra work
- Add vegetables (potatoes, carrots) during the last 1-2 hours if desired
- Cook longer for a softer, shreddable result
- Use leftover juices to make a simple gravy
- Strain the cooking liquid. In a pan, melt 2 tbsp butter, add 1/4 cup flour, and cook briefly.
- Slowly whisk in about 3 cups of the cooking liquid. Simmer until thickened. Season to taste.
- Refrigerate for up to 3 days.
- Freeze in an airtight container for up to 2 months.
Nutrition
Calories: 128kcal | Carbohydrates: 1g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 45mg | Sodium: 627mg | Potassium: 223mg | Vitamin A: 10IU | Vitamin C: 1.2mg | Calcium: 8mg | Iron: 1.4mg
