Leg of Lamb in the Crock Pot
Transform your next family meal with this succulent Leg of Lamb in the Crock Pot—a melt-in-your-mouth dish that's both elegant and effortless. This hearty recipe features a bone-in leg of lamb infused with the flavors of fresh rosemary, thyme, garlic, and a hint of red wine. Gently braised for eight hours in a slow cooker, the lamb becomes exquisitely tender, while the bed of onions and carrots absorbs the savory juices, making for a perfect side. A quick sear on the stovetop locks in flavor, and the wine-based sauce elevates every bite. Ideal for holidays or cozy gatherings, this slow-cooked leg of lamb pairs beautifully with roasted potatoes or crusty bread to soak up the rich, aromatic sauce. Perfectly simple yet impressively delicious, this dish is sure to earn a permanent spot in your recipe repertoire!
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Recipe Information
Ingredients
- 4 pounds Bone-in leg of lamb
- 6 pieces Garlic cloves
- 4 sprigs Fresh rosemary sprigs
- 4 sprigs Fresh thyme sprigs
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Onion, sliced
- 3 medium Carrots, peeled and chopped
- 1 cup Red wine
- 1 cup Beef or lamb stock
- 2 tablespoons Tomato paste
Instructions
Pat the leg of lamb dry with paper towels and trim any excess fat, if necessary.
Peel 6 garlic cloves and cut 4 of them into thin slivers. Reserve 2 whole garlic cloves for later.
Using a sharp knife, make small incisions all over the lamb and insert the garlic slivers into the incisions.
Season the entire leg of lamb generously with 2 teaspoons of salt and 1 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the lamb on all sides until a golden-brown crust forms, about 2-3 minutes per side. Remove the lamb and set aside.
In the same skillet, sauté the onion slices until softened, about 3 minutes. Add the reserved 2 whole garlic cloves and cook for an additional minute.
Deglaze the skillet with 1 cup of red wine, scraping up any browned bits at the bottom. Allow to reduce slightly, about 2 minutes, then stir in 2 tablespoons of tomato paste.
In the crock pot, arrange the chopped carrots as a base layer, then place the lamb on top.
Pour the wine mixture over the lamb and add 1 cup of beef or lamb stock to the crock pot.
Tuck the fresh rosemary and thyme sprigs around the lamb.
Cover the crock pot with its lid and cook on low for 8 hours, or until the lamb is tender and pulls apart easily with a fork.
Once cooked, remove the lamb and set it on a cutting board to rest for 10 minutes before slicing or shredding.
Strain the liquid from the crock pot into a saucepan (optional), and reduce over medium heat to create a thicker sauce to serve alongside the lamb.
Serve the lamb with the cooked carrots and sauce, if desired.
Nutrition Facts
Calories |
5807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 454.5 g | 583% | |
| Saturated Fat | 182.8 g | 914% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1456 mg | 485% | |
| Sodium | 6504 mg | 283% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 17.9 g | ||
| Protein | 383.1 g | 766% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 366 mg | 28% | |
| Iron | 33.0 mg | 183% | |
| Potassium | 6144 mg | 131% | |
*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.
