Lamb with Balsamic Glazed Vegetables Crock Pot
Transform weeknight dinners with this irresistibly tender Lamb with Balsamic Glazed Vegetables made effortlessly in a crock pot. Featuring a 3-pound lamb shoulder roast seared to perfection and slow-cooked with a medley of carrots, red potatoes, and onions, this dish is elevated by a luscious balsamic vinegar, honey, and broth glaze that infuses every bite with rich, tangy sweetness. Fresh thyme sprigs bring a fragrant herbal note, while the gentle eight-hour slow cook yields melt-in-your-mouth results. Perfect for feeding a crowd or savoring cozy meals, this one-pot recipe is both a time-saving and flavor-packed triumph. Whether you’re a fan of slow cooker recipes, hearty lamb dishes, or balsamic-glazed creations, this meal is bound to become a favorite!
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Recipe Information
Ingredients
- 3 pounds Lamb shoulder roast
- 2 tablespoons Olive oil
- 4 cloves Garlic cloves, minced
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Dried rosemary
- 4 large Carrots, sliced into 1-inch pieces
- 6 medium Red potatoes, quartered
- 1 large Red onion, sliced
- 0.25 cup Balsamic vinegar
- 0.5 cup Chicken or beef broth
- 2 tablespoons Honey
- 4 sprigs Fresh thyme
Instructions
Begin by patting the lamb shoulder roast dry with paper towels. Rub it with 1 tablespoon of olive oil, minced garlic, salt, pepper, and dried rosemary.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the lamb for about 3 minutes on each side, until it develops a golden-brown crust. Remove from heat and set aside.
Prepare the vegetables by slicing carrots into 1-inch pieces, quartering the red potatoes, and slicing the red onion.
In a small bowl, whisk together balsamic vinegar, chicken or beef broth, and honey until well combined.
Place the prepared carrots, potatoes, and onion in the bottom of the crock pot. Drizzle half of the balsamic mixture over the vegetables and toss to coat.
Lay the seared lamb roast on top of the vegetables in the crock pot.
Pour the remaining balsamic mixture over the lamb, ensuring it is evenly coated.
Add the fresh thyme sprigs on top for added flavor.
Cover the crock pot with its lid and cook on low for 8 hours, or until the lamb is tender and falls apart easily with a fork.
Once cooked, remove the lamb and vegetables from the crock pot carefully. Discard the thyme sprigs.
For a thicker glaze, transfer the cooking liquid to a saucepan and simmer over medium heat for 5-7 minutes, until reduced to your desired consistency.
Serve the lamb with the glazed vegetables and drizzle the reduced cooking liquid on top for extra flavor.
Nutrition Facts
Calories |
785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 615 mg | 27% | |
| Total Carbohydrate | 41.2 g | 15% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 13.2 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1528 mg | 33% | |
*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.
