Slow Cooker Leg of Lamb
Slow Cooker Leg of Lamb is tender and juicy with a tangy wine and broth mixture seasoned with garlic and fresh herbs.
Servings 6 servings
Calories 441kcal
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
- Add olive oil to a large pot or to the slow cooker if it has an aluminum insert for browning.
- On high heat sear the meat on all sides, about 5 minutes per side, or until browned. Set aside.
- After that, add the potatoes and the carrots to the bottom of the crockpot, and season with some salt and pepper.
- Add the seared meat and drippings from the pan on top of the veggies. Again, season with a bit of salt and pepper.
- Next, add the minced garlic, chopped rosemary, rosemary, and thyme sprigs.
- Pour in the chicken broth and wine on the side of the slow cooker, make sure to not wash the seasoning off the lamb.
- Finally, add the bay leaves.
- Cover and cook on low for 6-8 hours or until tender.
- Discard the bay leaves.
- Arrange the meat and veggies onto a serving plate. Garnish with fresh lemon zest, parsley and serve with tzatziki sauce on the side.
Nutrition
Calories: 441kcal | Carbohydrates: 27g | Protein: 42g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 122mg | Sodium: 1073mg | Potassium: 1361mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1739IU | Vitamin C: 17mg | Calcium: 40mg | Iron: 5mg