Hosting a dinner party and looking to knock your guests’ socks off? This slow cooked leg of lamb recipe is for YOU! This lamb is succulent, full of flavor, and so tender it melts in your mouth. It’s definitely one of those recipes that looks so impressive, but is actually almost fool-proof to make!
I used to be very intimidated about cooking lamb. It’s a very under-utilized meat in North America and I didn’t grow up eating it. I thought part of why it’s not common must be that it’s complicated to cook, but always one for a challenge I decided to take it on head on! Imagine my disappointment when I realized leg of lamb is actually super easy to make in the slow cooker. Luckily most people don’t realize this so you can totally impress your guests with a “fancy” slow cooked leg of lamb!
When choosing your leg of lamb you will want to buy a bone-in leg that allows about 0.5 lbs per person. If you are purchasing your meat from a butcher, you can ask them to cut down the bone so that it will fit right into your slow cooker. If you are not buying from a butcher though, don’t worry, you can cut the meat from the bone before cooking.
To get started cooking, you will pour red wine and chicken stock into your slow cooker, top with two halves of an onion and set the slow cooker on low. Next you will need to prepare the lamb by rinsing it off and seasoning both sides with salt and pepper. If your bone-in leg of lamb will fit in your slow cooker then you are ready to go. If it does not fit, you can cut the lamb off of the bone with a sharp carving knife and then place in the slow cooker. Top the lamb with a few sprigs of fresh thyme and garlic cloves and let cook for 8-10 hours.
Now the hardest part of the whole dish – having the patience to wait the 10 hours while it cooks! 😉 If you intend to serve as a lamb roast, cook for 8 hours. If you would like lamb that is so tender it is easily shredded with a fork, cook for the full 10 hours.
Serving Options for Leg of Lamb
- lamb roast with roasted potatoes, and vegetable of choice (broccoli, asparagus, green beans or brussel sprouts would all be great choices)
- shredded lamb in a pita with sliced cucumber, tomatoes and tzatziki
- shredded lamb and veggies atop of bowl of hummus (recipe coming soon!)
Do you eat a lot of lamb? What’s your favourite way to prepare it? I’d love to hear about it in the comments!
- 4 lbs leg of lamb
- 2 cups chicken broth
- 1 cup red wine
- 3 cloves garlic
- 5 sprigs fresh thyme
- 1 yellow onion
- salt & pepper for seasoning
Cut onion in half, and place halves on the bottom on slow cooker.
Wash leg of lamb and season with salt and pepper. Place lamb on top of the cut onion in the slow cooker. *See note below
Add chicken broth, red wine, garlic cloves, thyme in the slow cooker.
Cook on low temperature setting for 10 hours.
Let rest on cutting board for 15 minutes. Slice, or shred, the meat and serve.
*Depending on the size of the leg of lamb, and your slow cooker, it may not fit. If this is the case you can carve the meat off of the bone before cooking and reduce cook time by an hour.