Slow Cooker Roast Lamb, spiked with lemon, rosemary and garlic, is the perfect answer to an easy mid-week meal. Just add some simple sides and dinner is done.
Slow Cooker Roast Lamb with Lemon, Rosemary and Garlic
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When The Princess was small, I would listen to the mothers of older children talk in raptures about their slow cookers. They spoke about the joy of dumping dinner in the slow cooker early in the morning and coming home to a hot dinner. They eagerly swapped recipes, and discussed ideas that worked and those that didn’t. I would listen on with disinterest … I had no need of such contraptions.
Then The Princess grew up, and now I am the proud owner of not one, but three slow cookers in varying sizes. There are days when I cannot even imagine getting dinner on the table at a reasonable time without using at least one of them, and I now actively participate in all conversations relating to slow cooker recipes. Whilst I typically use the slow cooker for one pot meals like curries, stews or soups; meals that require little more than some rice or a loaf of bread to complete the meal, I was very interested to discover recently that at least three of my friends used theirs to make slow cooker roast lamb.
A good roast takes time to cook, and time is usually the enemy when it comes to putting dinner on the table during the week. For this reason, I normally only cook a roast for dinner on Sunday evening. The idea of quickly throwing a seasoned lamb leg in the slow cooker on a busy morning has turned this thinking on its head.
I typically flavour oven-roasted lamb with lemon, rosemary and garlic, a combination that translates perfectly to the slow cooker. I also like to tuck small pieces of anchovies in with the garlic and rosemary. As I know anchovies can be polarising, I have left them out of this recipe. The anchovies melt into the lamb as it cooks, seasoning the meat, so if you love them add them in.
Once cooked, shred the meat and serve it in the juices that render out of the lamb during the cooking process. Add some simple sides and dinner will be done. I can’t think of anything easier.
My friends like to serve their shredded lamb with stacks of pita bread, a tub of hummus and some easy salads, which would make an ideal meal for a warm summer evening. Any leftover meat can be repurposed into other meals, such as shepherd’s pie, or even just tucked into sandwiches or salads for lunches. Who said slow cookers were pointless?
Serves Serves 4 - 6
Slow Cooker Lamb Roast, spiked with lemon, rosemary and garlic, is the perfect answer to an easy mid-week meal. Just add some simple sides and dinner is done.
10 minPrep Time
8 hrCook Time
8 hr, 10 Total Time
- A 3 - 4lb leg of lamb
- 4 cloves garlic, finely sliced
- A large handful of rosemary, leaves picked
- Olive oil
- Salt & Pepper
- 1 lemon, halved
- Using a small, sharp knife make small deep incisions all over the leg of lamb.
- Take a piece of garlic and a few rosemary leaves and push them into an incision in the lamb.
- Continue pushing garlic and rosemary into the remaining incisions.
- Drizzle a small amount of olive oil over the lamb leg.
- Season generously with salt and pepper.
- Place the leg in the slow cooker.
- Squeeze the lemon over the lamb, and drop the lemon shells into the bottom of the slow cooker.
- Cook the lamb on Low for 8 - 10 hours or on High for 4 - 5 hours, or until the lamb easily pulls away from bone and can be shredded.
- Serve as desired.
If you are short on time, prepare the lamb the previous evening. If you have room in the fridge, place it in the slow cooker's insert. Then all you have to do in the morning is drop the insert into the slow cooker and turn it on.