Leg of Lamb in the Slow Cooker with Garlic and Rosemary
Tender, juicy, and infused with the timeless flavors of garlic and fresh rosemary, this *Leg of Lamb in the Slow Cooker* is a showstopping yet effortless main course perfect for any occasion. Slow-cooked to perfection, the bone-in leg of lamb becomes fall-apart tender as it simmers with savory garlic, fragrant rosemary, and a splash of white wine, creating a luscious, aromatic sauce. The addition of hearty vegetables like carrots, onions, and optional potatoes makes this a complete, comforting meal all in one pot. With just 20 minutes of prep and your slow cooker doing the work, this recipe is ideal for holiday feasts or cozy family dinners. Serve it with the rich pan juices for a dish that's as flavorful as it is impressive. Keywords: slow-cooker leg of lamb, garlic and rosemary lamb, easy slow-cooker lamb recipe, holiday lamb recipe, tender lamb roast.
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Recipe Information
Ingredients
- 4 pounds bone-in leg of lamb
- 6 large garlic cloves
- 3 sprigs fresh rosemary sprigs
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 cup white wine
- 1 cup chicken or beef broth
- 1 large yellow onion
- 3 medium carrots
- 4 medium potatoes (optional)
Instructions
Pat the leg of lamb dry with a paper towel and trim any excess fat if desired.
Using a sharp knife, make small incisions all over the lamb and insert sliced garlic cloves into the slits for added flavor.
Rub the lamb with olive oil, then evenly coat it with kosher salt and black pepper. Place the rosemary sprigs on top of the lamb.
Peel and slice the onion into thick rings and spread them across the bottom of the slow cooker.
Peel and cut the carrots and potatoes (if using) into chunks, adding them to the slow cooker alongside the onion.
Place the seasoned leg of lamb on top of the vegetables in the slow cooker.
Pour the white wine and chicken or beef broth over the lamb and vegetables to create a flavorful cooking liquid.
Cover the slow cooker with the lid and cook on low heat for 6 to 8 hours, or until the lamb is tender and easily pulls apart with a fork.
Carefully remove the lamb from the slow cooker and transfer it to a serving platter. Let it rest for about 10 minutes before slicing or shredding.
Serve the lamb warm with the cooked vegetables and spoon the juices from the slow cooker over the top for extra flavor.
Nutrition Facts
Calories |
6620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 454.5 g | 583% | |
| Saturated Fat | 182.6 g | 913% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1452 mg | 484% | |
| Sodium | 4146 mg | 180% | |
| Total Carbohydrate | 195.1 g | 71% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 25.1 g | ||
| Protein | 397.7 g | 795% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 476 mg | 37% | |
| Iron | 38.8 mg | 216% | |
| Potassium | 9536 mg | 203% | |
*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.
