Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Slow Cooker Leg of Lamb with Rosemary and Garlic

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Few dishes carry the weight of tradition and celebration quite like a perfectly cooked leg of lamb. From ancient Passover observances to modern Easter feasts and Sunday roasts across Britain and the Mediterranean, lamb has long been a symbol of renewal, hospitality, and communal dining. The classic pairing of robust lamb with the fragrant, piney notes of rosemary and the pungent warmth of garlic is a culinary marriage that has stood the test of time, cherished for its ability to transform a simple cut of meat into an unforgettable centerpiece.

Ingredients

Scale

For the Lamb:

  • 3-4 lbs Boneless or Bone-in Leg of Lamb: Trimmed of excess fat.
  • 2 tbsp Olive Oil: For searing.
  • 1 tsp Sea Salt:
  • ½ tsp Black Pepper: Freshly ground.

For the Rosemary-Garlic Infusion:

  • 8-10 cloves Garlic: Peeled and thinly sliced.
  • 4-5 sprigs Fresh Rosemary: Leaves removed from stems, roughly chopped.

For the Braising Liquid:

  • 1 large Yellow Onion: Roughly chopped.
  • 2 large Carrots: Peeled and roughly chopped.
  • 2 stalks Celery: Roughly chopped.
  • 1 cup Beef or Lamb Broth: Low sodium.
  • ½ cup Dry Red Wine: (e.g., Cabernet Sauvignon, Merlot, or Pinot Noir – optional, can substitute with more broth).

For Serving (Optional):

  • Fresh Parsley: Chopped, for garnish.

Instructions

  1. Prepare the Lamb: Pat the leg of lamb thoroughly dry with paper towels. Using a sharp paring knife, make 1-inch deep incisions all over the surface of the lamb, about 1-2 inches apart. Stuff each incision with a slice of garlic and a few pieces of chopped rosemary. Season the entire lamb roast generously with sea salt and black pepper.
  2. Sear the Lamb (Optional but Recommended): Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Sear the lamb on all sides until deeply browned (about 3-5 minutes per side). This step builds a rich flavor crust. Transfer the seared lamb to the slow cooker.
  3. Sauté Aromatics: Add the chopped onion, carrots, and celery to the same skillet (add a little more olive oil if needed). Sauté for 5-7 minutes until the vegetables begin to soften and lightly brown. Transfer the sautéed vegetables to the slow cooker, arranging them around the lamb.
  4. Add Liquids: Pour the beef or lamb broth and dry red wine (if using) into the slow cooker. Ensure the liquid comes about halfway up the sides of the lamb. Add any remaining rosemary sprigs to the pot.
  5. Slow Cook: Cover the slow cooker with its lid. Cook on the LOW setting for 6 to 8 hours, or on the HIGH setting for 3 to 4 hours, until the lamb is incredibly tender and easily pulls apart with a fork. The internal temperature should reach at least 190-205°F (88-96°C) for optimal tenderness.
  6. Rest and Serve: Carefully remove the lamb from the slow cooker and transfer it to a large cutting board. Tent it loosely with aluminum foil and let it rest for 10-15 minutes. This allows the juices to redistribute, ensuring maximum moisture. Shred or slice the lamb as desired. You can strain the cooking liquid from the slow cooker to make a simple jus or gravy, or serve it as is over the lamb.
  7. Garnish: Garnish with fresh chopped parsley before serving.

Notes

  • Bone-in vs. Boneless: A bone-in leg of lamb often yields more flavor and moisture, but a boneless leg is easier to carve. Adjust cooking time slightly for boneless (it may cook a bit faster).
  • Make Ahead: This dish is excellent for meal prep as the flavors deepen overnight. Store cooked lamb and juices in an airtight container in the refrigerator for up to 3-4 days.
  • Serving Suggestions: This lamb pairs beautifully with creamy mashed potatoes, roasted root vegetables (like parsnips or sweet potatoes), green beans, or a fresh green salad.
  • Gravy Option: To make a quick gravy, strain the cooking liquid into a saucepan. Bring to a simmer and whisk in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) until thickened to your desired consistency.
  • Author: Elle
  • Category: Dinner
  • Method: Slow Cooking
  • Cuisine: British, Mediterranean
  • Diet: Gluten-Free

Find it online: https://slowcookerrecipes.us/slow-cooker-leg-of-lamb-with-rosemary-and-garlic/