Slow Cooker Leg of Lamb

This comforting Slow Cooker Leg of Lamb is tender and juicy, simmered in a tangy wine and broth mixture with garlic and fresh herbs. With only 30 minutes of prep, the slow cooker does the work until it is ready to serve to my family. Adding potatoes and carrots makes it a hearty meal with very little effort.

📝 Ingredients

• 2 tablespoons olive oil
• 4 pounds leg of lamb (or 2 smaller ones - you can also use boneless)
• 2 pounds red potatoes (quartered)
• 1 large carrot (cut into rounds)
• 2 teaspoons Kosher salt
• 1/2 teaspoon fresh ground black pepper
• 6 cloves garlic (minced)
• 1 tablespoon fresh rosemary (chopped)
• 2 fresh rosemary sprigs
• 2 fresh thyme sprigs
• 2 bay leaves
• 1 cup chicken broth (low-sodium)
• 1 cup red wine
• 1 teaspoon fresh lemon zest (to serve)

👨‍🍳 Instructions

1. 1add oil: Add olive oil to a large pot or to the slow cooker if it has an aluminum insert for browning.
2. 2sear meat: On high heat sear the meat on all sides, about 5 minutes per side, or until browned. Set aside.
3. 3add veggies: After that, add the potatoes and the carrots to the bottom of the crockpot, and season with some salt and pepper.
4. 4add meat: Add the seared meat and drippings from the pan on top of the veggies. Again, season with a bit of salt and pepper.
5. 5add herbs: Next, add the minced garlic, chopped rosemary, rosemary, and thyme sprigs.
6. 6pour broth: Pour in the chicken broth and wine on the side of the slow cooker, make sure to not wash the seasoning off the lamb.
7. 7add bay leaves: Finally, add the bay leaves.
8. 8slow-cook: Cover and cook on low for 6-8 hours or until tender.
9. 9Discard the bay leaves.
10. 10serve: Arrange the meat and veggies onto a serving plate. Garnish with fresh lemon zest, parsley and serve with tzatziki sauce on the side.