Crock Pot Leg of Lamb
Tender, juicy, and packed with aromatic flavors, this Crock Pot Leg of Lamb is the ultimate hands-off dinner for special occasions or hearty family meals. Seasoned with a medley of garlic, fresh rosemary, thyme, and warm spices like paprika and cumin, the lamb is slow-cooked to perfection, becoming irresistibly tender and flavorful. Nestled on a bed of hearty vegetables—carrots, baby potatoes, and onions—this one-pot wonder is infused with the savory richness of broth and a bright hint of lemon. With just 20 minutes of prep time and the ease of your crock pot doing the rest, this recipe is perfect for delivering a gourmet meal with minimal effort. Serve this fork-tender leg of lamb alongside its rich, slow-cooked juices for a crowd-pleasing dish that’s both comforting and elegant.
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Recipe Information
Ingredients
- 4 pounds leg of lamb
- 6 large garlic cloves
- 3 tablespoons olive oil
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 whole lemon
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 cup beef or lamb broth
- 3 large carrots
- 1 large yellow onion
- 1 pound baby potatoes
Instructions
Peel the garlic cloves and mince them finely. Strip the rosemary and thyme leaves from their stems and finely chop them. Zest and juice the lemon.
In a small bowl, mix together the minced garlic, chopped rosemary, thyme, lemon zest, paprika, coriander, cumin, kosher salt, and black pepper. Add the olive oil and stir until a paste forms.
Pat the leg of lamb dry with paper towels. Rub the spice paste all over the lamb, making sure to coat it evenly.
Peel the carrots and onion. Cut the carrots into 2-inch pieces and chop the onion into wedges. Halve the baby potatoes if they are large.
Layer the carrots, onion wedges, and baby potatoes at the bottom of the Crock Pot to create a vegetable base.
Pour the beef or lamb broth into the Crock Pot over the vegetables.
Place the seasoned leg of lamb on top of the vegetables. Squeeze the juice of the lemon over the lamb and vegetables.
Cover the Crock Pot with its lid and set it to Low. Cook for 8 hours, or until the lamb is fork-tender and falling off the bone.
Once cooked, carefully remove the lamb from the Crock Pot and let it rest for 10 minutes before slicing or shredding.
Serve the lamb alongside the slow-cooked vegetables and juices from the pot as a flavorful sauce. Enjoy!
Nutrition Facts
Calories |
6333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 430.0 g | 551% | |
| Saturated Fat | 174.2 g | 871% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 1765 mg | 588% | |
| Sodium | 3025 mg | 132% | |
| Total Carbohydrate | 138.7 g | 50% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 21.6 g | ||
| Protein | 486.4 g | 973% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 643 mg | 49% | |
| Iron | 47.7 mg | 265% | |
| Potassium | 9340 mg | 199% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
