Slow cooker boneless leg of lamb is an elegant and satisfying meal perfect for special occasions, while also being easy enough to make just because! Lightly seasoned and seared boneless leg of lamb is slow-cooked in a rich, intensely flavorful broth with potatoes until it’s mouth-watering, succulent, and tender!
You’ll love how the slow cooker makes the leg of lamb so irresistibly tender!
Leg of lamb is a showstopping dish that seems like more of a challenge than it actually is! The slow cooker does all the hard work, so this meal is hands-free but tastes like you’ve been in the kitchen all day long.
Slow cooker boneless leg of lamb is perfectly seasoned with lots of garlic, lemon, and my herby lamb rub! Then the lamb is slow-cooked with potatoes until it’s fall-apart tender and absolutely delicious.
If you’re craving a dish that’s uniquely flavorful but easily adaptable—try this recipe! Cook this amazing roast dinner just as-is or add in any of my optional ingredients like extra veggies, herbs, and butter.
Whatever your preference, this meal will be the best thing you make all week.
❤️ Why You'll Love This Recipe!
It’s Fuss-Free! The lamb is made right in your slow cooker, so you can set it and forget it!
Incredibly Flavorful! A homemade lamb rub along with garlic, broth, and an option of extra herbs make this dish irresistible!
Easy Preparation! Leg of lamb isn’t usually thought of as an easy meal, but my recipe is so easy, it’s prepared in just 5 minutes!
In this recipe, the leg of lamb is generously seasoned with my amazing homemade lamb rub! It’s a Mediterranean-inspired seasoning that includes herbs like parsley, rosemary, oregano, sage, and incredible orange peel.
- 1 ½ tablespoon Olive Oil – We’ll brown the leg of lamb using extra virgin olive oil (EVOO). You can also use another healthy oil, like avocado.
- 2 teaspoons Lamb Rub – Make my easy recipe or purchase your favorite store-bought blend!
- 4 pounds Leg of Lamb – Use boneless leg of lamb, so that the meat cooks up more tenderly!
- 2 pounds Russet Potatoes – Cube the potatoes into uniformly-sized pieces so that they cook evenly.
- 2 cups Chicken Broth – Use your favorite store-bought chicken broth! Alternatively, you can use a combination of broth and white wine, like pinot grigio, or red wine, like cabernet sauvignon.
- 2 tablespoons Lemon Juice – For the best flavor, zest and juice a fresh lemon!
- ½ tablespoon Minced Garlic – ½ tablespoon of minced garlic is equal to about 2 cloves of garlic! I highly suggest mincing your own fresh garlic.
- ½ teaspoon each of Salt & Pepper – We’ll use this to add extra flavor to our boneless leg of lamb.
- 2 tablespoons Butter – You can add this to the leg of lamb while cooking or while finishing the lamb to add richness.
- Fresh Herbs – Add fresh herbs like parsley, oregano, rosemary, marjoram, or mint to the slow cooker or reserve them for a garnish when serving.
- 2 tablespoons Cornstarch – Cornstarch will be mixed with cold water to create a slurry to thicken the juices into a gravy (*see note).
- 2 tablespoons Cold Water – This will be mixed with the cornstarch to create a gravy. It’s important to use cold water to create the proper slurry (*see note).
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
🔪 Step-by-Step Instructions
To create a perfect golden sear on the lamb before adding it to the slow cooker, use a cast-iron skillet! Searing before adding to the slow cooker is important because it adds so much extra flavor.
- Sear. Start by adding 1 ½ tablespoon of olive oil to a cast-iron skillet, Dutch oven, or a pot big enough to accommodate your portion of leg of lamb over medium-high heat. Meanwhile, season the 4 pounds of lamb generously with about 2 teaspoons of lamb rub. Once the skillet is hot, sear the lamb for 2 to 3 minutes on each side.
- Add ingredients to slow cooker. While the lamb is searing, cut 2 pounds of russet potatoes and place them into the bottom of your slow cooker. Then, add in 2 cups of chicken broth (or the broth and wine combo), 2 tablespoons of freshly squeezed lemon juice and the zest of the lemon, ½ tablespoon minced garlic, and ½ teaspoon each of salt & pepper.
- Add lamb to slow cooker. Next, place your seared leg of lamb on top of the potatoes, wiggling to nestle it down into the broth. You may add 2 tablespoons of butter now or at the end, if using. Then, seal the lid and cook on low for 6 to 8 hours, or on high for 4 hours.
- Finish leg of lamb. When the lamb has finished cooking, remove the leg of lamb and the potatoes from the broth to rest for 15 to 20 minutes before serving. Then garnish with fresh herbs and/or gravy, if desired (*see note).
Impress your dinner guests with incredibly flavorful, tender boneless leg of lamb! This slow cooker meal is perfect as is but can also be garnished with fresh herbs and paired with an easy green vegetable like my sautéed broccolini to round it out! Enjoy!
💭 Angela's Tips & Recipe Notes
- Certain herbs may pair better with the lamb than others! A few fresh herbs that pair wonderfully with lamb include rosemary, thyme, oregano, sage, and mint!
- Want to add veggies to the dish? Try adding in carrots, celery, onions, or parsnips at the same time as the potatoes, if desired.
- Use the cornstarch to make an easy gravy! Combine 2 tablespoons of cornstarch with an equal amount of cold water (known as a slurry). Then, whisk the slurry into the broth after removing the lamb. Set your slow cooker to high heat and stir the gravy until it’s thickened to your preference.
- If desired, the leg of lamb can be cooked from frozen. Skip the sear, then add 1 cup of extra room-temperature chicken broth to help cover the roast. Then, cook for an additional 1 to 2 hours on high. Low will typically need an extra 3+ hours.
- Temp the lamb to make sure it’s done! The lamb should be more than done at the end of the cooking time, but if there are any signs of pink, use a thermometer to make sure the internal temperature has reached a minimum of 145°F (63°C) before serving.
🥡 Storing & Reheating
Save leftovers by transferring them to an airtight container and refrigerate for 3 to 5 days for the best quality.
Transfer leftovers to an airtight, freezer-safe container or a heavy-duty, freezer-safe storage bag and freeze for up to 3 months.
Allow the lamb and potatoes to defrost in your fridge overnight before reheating.
Reheating Boneless Leg of Lamb
Reheat the boneless leg of lamb in your oven for the best results! Preheat your oven to 350°F (175°C).
Then, transfer the defrosted or leftover lamb or potatoes to a baking dish and cover with a sheet of aluminum foil. Bake for 20 to 25 minutes, or until the lamb is warmed to your satisfaction.
🥩 More Incredible Lamb Recipes!
- Pan Seared Lamb Shoulder Chops
- Lamb Breast
- Pan Seared Lamb Leg Steak
- Air Fryer Lamb Chops
- Irish Lamb Stew
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don't forget to tag me when you try one of my recipes!
Slow Cooker Boneless Leg of Lamb
- 1 ½ tablespoon olive oil
- 2 teaspoon lamb rub (see recipe)
- 4 lbs leg of lamb (boneless)
- 2 lbs russet potatoes (or red potatoes, or Yukon gold)
- 2 cups chicken broth (or a combo of broth and white wine (pinot grigio) or red wine (cabernet sauvignon))
- 2 tablespoon lemon juice (fresh lemon, zested and juiced for best flavor)
- ½ tablespoon garlic (minced)
- ½ teaspoon each, salt & pepper
- To begin, add olive oil to a cast-iron skillet, dutch oven, or pot big enough to accommodate your portion of leg of lamb over medium-high heat.1 ½ tablespoon olive oil
- Meanwhile, season the lamb generously with lamb rub. Rub into all sides and surfaces evenly. Once the skillet is hot, sear the lamb for 2-3 minutes on each side.2 teaspoon lamb rub, 4 lbs leg of lamb
- While the lamb is searing, cut the potatoes and place them into the bottom of your slow cooker. Add in the chicken broth (or broth and wine combo), lemon juice, minced garlic, salt & pepper.2 lbs russet potatoes, 2 cups chicken broth, 2 tablespoon lemon juice, ½ tablespoon garlic, ½ teaspoon each, salt & pepper
- Place your seared leg of lamb on top of the potatoes and wiggle to nestle it down into the broth. You may add butter now or at the end, if using. Seal the lid and cook on low for 6-8 hours, or on high for 4 hours.2 tablespoon butter
- Remove the lamb and potatoes from the broth to rest for 15-20 minutes before serving. Garnish with fresh herbs and/or gravy, if desired. (*See note).fresh herbs, 2 tablespoon cornstarch, 2 tablespoon cold water
- A few fresh herbs that pair wonderfully with lamb include rosemary, thyme, oregano, sage, and mint!
- Additional veggies can be added at the same time as the potatoes, if desired (carrots, celery, onion, parsnips, etc.).
- Make a lamb gravy by combining 2 tablespoons cornstarch with an equal amount of water (known as a slurry). Whisk it into the broth after removing lamb and potatoes. Stir on high heat until thickened.
- Lamb can be cooked from frozen. Skip the sear, add 1 cup of extra room temperature broth to help cover the lamb roast, and cook for an additional 1-2 hours on high. Low will typically need an extra 3+ hours.
- The lamb should be more than done at the end of the cooking time, but if there are any signs of pink coloration you should double-check the internal temperature has reached a minimum of 145°F (63°C).
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!