Slow Cooker  Boneless Leg of Lamb

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!

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.

Season the 4 pounds of lamb generously with about 2 teaspoons of lamb rub.

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. 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 notes).

For tips and notes or a full printable recipe visit us at BakeItWithLove.com