Crockpot Boneless Leg of Lamb Roast with Garlic and Rosemary
A boneless leg of lamb roast in the crockpot comes out tender enough to slice or shred, and the garlic, rosemary and lemon flavors soak all the way in. This recipe works for a Sunday dinner without any oven time.
Crockpot Boneless Leg of Lamb Roast with Garlic and Rosemary
Course: Main CourseDifficulty: Easy8
servings20
minutes8
hoursA boneless leg of lamb is rubbed with garlic, rosemary and lemon and cooked on a bed of onions and potatoes. The juices become a pan gravy.
Ingredients
3 to 4 lb boneless leg of lamb, netted or tied
6 cloves garlic, slivered
2 tbsp olive oil
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme leaves
2 tsp kosher salt
1 tsp black pepper
1 large yellow onion, cut into thick wedges
1 1/2 lb baby potatoes, halved
1 cup beef or chicken broth
1/2 cup dry red wine, or more broth
Zest and juice of 1 lemon
2 tbsp cornstarch mixed with 2 tbsp cold water
Directions
- Make small cuts all over the lamb with a paring knife and push a garlic sliver into each.
- Mix the oil, rosemary, thyme, salt, pepper and lemon zest, and rub it all over the lamb.
- Heat a large skillet over medium-high heat. Sear the lamb 3 to 4 minutes on each side until browned.
- Put the onion wedges and potatoes in the bottom of a 6-quart slow cooker.
- Place the lamb on top.
- Pour in the broth, wine and lemon juice around the meat.
- Cover and cook on LOW for 8 hours or on HIGH for 4 to 5 hours. The lamb is done when it reaches at least 145 degrees F, though for tender, shreddable meat aim for 190 degrees F.
- Move the lamb to a cutting board and rest it 15 minutes under foil.
- Skim the fat from the juices. Stir in the slurry and cook on HIGH 10 minutes until thickened.
- Remove the netting, slice or shred the lamb, and serve with the potatoes and gravy.
Notes
- A bone-in leg works too, but add an hour. Mint jelly or tzatziki are good at the table. Leftover lamb makes excellent sandwiches with feta and red onion. Store the meat in its juices for 4 days or freeze for 3 months.
Why a boneless roast cooks evenly
A boneless leg of lamb is a compact, even piece of meat, so it cooks at the same rate from edge to center. Tying it into a tidy shape keeps it from unrolling in the cooker and makes slicing easier. It also fits the crowd-size need. A four-pound roast feeds eight with leftovers, and it looks impressive on a platter even though it took very little hands-on work.
Eight hours on LOW with garlic, rosemary, and broth gives you lamb that is moist and deeply flavored. The potatoes cook in the juices underneath, and you get dinner and gravy from a single pot.
Ingredient notes
Boneless leg of lamb: Buy a three to four pound roast that fits in your cooker with a little room. If it comes in netting, leave it on while cooking and snip it off before slicing.
Garlic: Cut small slits in the lamb and push a sliver of garlic into each. The garlic melts into the meat as it cooks.
Rosemary and thyme: Fresh herbs make a real difference. Chop the rosemary fine, since the needles stay tough.
Baby potatoes: Halve them so they are all the same size. They sit in the liquid and soak up the lamb juices.
Red wine: A dry red adds depth to the gravy. Replace it with more broth if you prefer to skip alcohol.
Lemon: Zest and juice stirred in at the end keep the lamb from tasting heavy. Broth: Beef or chicken broth both work. Choose low-sodium so the gravy can reduce at the end without turning salty.
Tips for the best result
Sear first: Brown the lamb on all sides in olive oil. It takes ten minutes and makes the sauce taste richer. Before searing, pat the lamb dry so it browns instead of steaming.
Rest before slicing: Let the roast sit for 15 minutes after it comes out, so the juices stay in the meat.
Under-seasoning is the most common mistake: A big roast needs plenty of salt. Rub it all over and into the garlic slits, not just on top. Taste the gravy before serving and add a little more lemon or salt if needed. A pinch more can lift the whole pot.
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Swaps and variations
A bone-in leg works too, but add an hour. Swap the rosemary for oregano and add olives for a Greek style. Serve with mint sauce or tzatziki. One change that does not work is a lean lamb loin, which dries out long before a leg of lamb becomes tender. For a more traditional flavor, add a few anchovy fillets to the garlic. They melt away and add depth without a fishy taste.
What to serve with it
Slice or shred the lamb and serve it with the potatoes and gravy, plus roasted green beans or a salad with feta. Warm pita bread and tzatziki turn leftovers into a second meal. Serve it on a warm platter with the roasted potatoes tucked around the edge. Warm pita bread and a bowl of tzatziki turn the leftovers into a second meal the next day.
Storing, freezing and reheating
Store sliced lamb in its juices in the refrigerator for four days, or freeze for up to three months. Reheat in a covered pan with a splash of broth over low heat so the meat does not dry out. Slice leftover lamb thin for sandwiches, or chop it into a quick hash with the potatoes.
Crockpot Boneless Leg of Lamb Roast with Garlic and Rosemary at a glance
- Prep time: 20 minutes
- Cooking time: 8 hours
- Servings: 8 servings
- Ingredients: 13, led by to 4 lb boneless leg of lamb, garlic, olive oil, fresh rosemary
Tips for Crockpot Boneless Leg of Lamb Roast with Garlic and Rosemary
A bone-in leg works too, but add an hour. Mint jelly or tzatziki are good at the table. Leftover lamb makes excellent sandwiches with feta and red onion. Store the meat in its juices for 4 days or freeze for 3 months.
Crockpot Boneless Leg of Lamb Roast with Garlic and Rosemary FAQ
How long does Crockpot Boneless Leg of Lamb Roast with Garlic and Rosemary take?
Crockpot Boneless Leg of Lamb Roast with Garlic and Rosemary takes 8 hours of cooking after 20 minutes of prep.
How many people does Crockpot Boneless Leg of Lamb Roast with Garlic and Rosemary serve?
This recipe makes 8 servings.
What do I need to make Crockpot Boneless Leg of Lamb Roast with Garlic and Rosemary?
13 ingredients, led by to 4 lb boneless leg of lamb, garlic, olive oil, fresh rosemary. Amounts are in the recipe card above.
