Leg of Lamb for the Slow Cooker Crock Pot
Elevate your next family dinner with this tender and flavor-packed Leg of Lamb for the Slow Cooker Crock Pot. This easy slow-cooked recipe transforms a bone-in leg of lamb into a succulent, fall-off-the-bone masterpiece, infused with aromatic garlic, fresh rosemary, and a perfect blend of spices like paprika. Nestled atop a bed of hearty vegetables and gently simmered in a rich broth with a hint of optional red wine, this dish is both elegant and comforting. With just 20 minutes of prep time and the magic of a slow cooker, you’ll come home to a show-stopping main course that pairs beautifully with the included savory cooking juices as a gravy. Ideal for special occasions or a cozy weeknight meal, this leg of lamb is sure to impress your taste buds and dinner guests alike.
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Recipe Information
Ingredients
- 4 pounds bone-in leg of lamb
- 6 pieces garlic cloves
- 2 pieces fresh rosemary sprigs
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon ground paprika
- 1 medium onion, sliced
- 3 pieces carrots, cut into chunks
- 2 pieces celery stalks, chopped
- 1 cup beef or chicken broth
- 0.5 cup red wine (optional)
- 1 piece lemon, juiced
Instructions
Pat the leg of lamb dry with paper towels and trim any excess fat if desired.
Using a small paring knife, make 6 small incisions around the leg of lamb and insert one garlic clove into each cut.
Rub the lamb all over with olive oil, then season generously with salt, black pepper, and paprika.
Place the onion slices, carrot chunks, and celery pieces in the bottom of the slow cooker to create a vegetable bed.
Add the broth, red wine (if using), and lemon juice to the slow cooker.
Lay the seasoned leg of lamb on top of the vegetables, then place the rosemary sprigs on top of the lamb.
Cover the slow cooker with the lid and set it to low heat. Cook for 8 hours or until the meat is tender and falls off the bone.
Remove the leg of lamb from the slow cooker and let it rest on a cutting board for 10 minutes before slicing.
Strain the cooking liquid and serve it as a gravy alongside the lamb.
Serve the lamb slices with the cooked vegetables, and enjoy!
Nutrition Facts
Calories |
5887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 454.2 g | 582% | |
| Saturated Fat | 182.6 g | 913% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1452 mg | 484% | |
| Sodium | 7073 mg | 308% | |
| Total Carbohydrate | 48.2 g | 18% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 17.4 g | ||
| Protein | 380.9 g | 762% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 398 mg | 31% | |
| Iron | 32.4 mg | 180% | |
| Potassium | 6234 mg | 133% | |
*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.
