Slow Cooker Roast Lamb with Lemon, Rosemary and Garlic: Delicious Roasted 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
©Eazy Peazy Mealz by EazyPeazyMealz.com
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When The Princess was small, I listened 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 listened 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; I love meals that require little more than some rice or a loaf of bread to complete the meal. Therefore, I was very interested to discover recently that at least three of my friends use their slow cookers to make slow cooker roast lamb.
When Slow Cooking, Time is the Essence
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 flavor 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 the Slow Cooker Roast Lamb has 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. What an ideal meal for a warm summer evening! Repurpose leftover slow cooker roast lamb into other great meals in shepherd’s pie, or tucked into sandwiches, or in salads. Who said slow cookers were pointless?
Slow Cooker Tips!
- Start with fresh or thawed meat, not frozen.
- To best flavor meal, generously add sliced onion, carrots, and potatoes to bottom of the pot with the meat on top of veggies!
- Fill cooker to no more than two-thirds full.
- Each time you lift the lid, you add 15 minutes to the cooking process. Leave lid on and shut tight.
- Sear meat before adding to pot. This will enhance the flavor!
- Add only fresh vegetables, no frozen!
- To prevent gravy drippings from becoming oily, trim all excess fat from meat.
- Lay off the alcohol! Wine and liquor don’t easily reduce in a slow cooker. So instead of subtle undertones, you may end up with the harsh flavor of “raw” alcohol.
- Whenever possible, sprinkle fresh herbs on top!
- Set your timer and temperature for what is most appropriate for the cut of meat you are cooking. Cook fattier meats low and slow.
Other Great Slow Cooker Meals!
- BBQ Country Style Pork Ribs
- Crock Pot Beef Stroganoff
- Spicy Jamaican Crock Pot Wings
- Slow Cooker Honey Lime Chicken Tocos
- 30+ Slow Cooker Recipes
Slow Cooker Roast Lamb with Lemon, Rosemary and Garlic
Ingredients
- 3.5 lb lamb leg of lamb
- 4 cloves garlic finely sliced
- Rosemary leaves dried or picked fresh
- Olive oil
- Salt & Pepper
- 1 lemon halved
Instructions
- 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.
Notes
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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