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Slow Cooker Roast Lamb

Experience the mouthwatering flavor of slow-cooked leg of lamb infused with garlic and rosemary, perfect for impressing guests or a cozy family dinner.
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Prep Time 30 minutes
Cook Time 10 hours
Total Time 10 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 piece boneless leg of lamb
  • 4 cloves garlic, minced
  • 2 tablespoons rosemary, fresh or dried
  • 1 cup chicken or vegetable broth
  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 2 medium potatoes, chopped
  • to taste Salt
  • to taste Pepper

Method
 

Preparation
  1. Generously season the boneless leg of lamb with salt, pepper, and rosemary. Massage the spices into the meat for an even coating.
  2. Place the seasoned lamb in the slow cooker. Add the minced garlic, chopped onion, carrots, and potatoes around the lamb, creating a flavorful nest for your meat.
  3. Pour the chicken or vegetable broth over the lamb and vegetables. This will keep everything moist and enhance the taste.
Cooking
  1. Cover and cook on low for 8-10 hours. You’ll know it’s ready once the lamb is tender and can be easily pulled apart with a fork.
Serving
  1. Once the cooking time is up, serve the luscious lamb alongside the beautifully cooked vegetables, making sure to spoon some of the flavorful broth over everything.

Notes

Leftover roast lamb can be stored in a shallow airtight container for 3-4 days in the refrigerator or frozen for 2-3 months. Reheat in the oven or microwave.