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!
Servings: 8 servings
Calories: 333kcal
Prep 5 minutes
Cooking 8 hours
Resting Time 15 minutes
Total Time 8 hours 20 minutes
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Ingredients
- 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
Optional Ingredients
- 2 tablespoon butter (added while cooking or when finishing will add richness)
- fresh herbs (added into the slow cooker, or reserved for garnish when serving)
- 2 tablespoon cornstarch (for making a gravy-*see note)
- 2 tablespoon cold water (for making a gravy-*see note)
(Note: 2x or 3x only changes the ingredient list)
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Instructions
- 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.
- 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.
- 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.
- 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.
- 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).
Notes
- 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).
Nutrition
Calories: 333kcal (17%) | Carbohydrates: 23g (8%) | Protein: 32g (64%) | Fat: 12g (18%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 100mg (33%) | Sodium: 480mg (21%) | Potassium: 903mg (26%) | Fiber: 2g (8%) | Sugar: 1g (1%) | Vitamin A: 90IU (2%) | Vitamin C: 8mg (10%) | Calcium: 28mg (3%) | Iron: 4mg (22%)
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