This slow cooker lamb roast recipe is easy to make and is perfect for something a little different, even for a simple weekday dinner.
Growing up with a Lebanese father we had the opportunity to eat roasted leg of lamb on many special occasions. Some people really don't like the unusual flavor. I get it. I don't really like the taste of deer and some other gamey meats. However, since I was brought up with lamb and I really like it.
Luckily you can buy this nice leg of lamb roast at Trader Joe's just about all year long. This is a boneless lamb leg that has been trussed up for balanced cooking.
I start by inserting lots of garlic into the roast.
Then cover it with a good helping of coarse salt and freshly ground pepper.
Should You Brown or Sear the Leg of Lamb First?
You definitely can and to be honest it tastes great and adds a nice crust. However, when you are in a hurry and don't want to fuss with the added work, slow cooking works well and it still tastes great.
Depending on the size of this roast it will be tender and well cooked in 2 hours or less. If you want you can check the internal temperature with a meat thermometer. Look for something around 130 degrees for medium-rare.
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Serve it with some Tzatziki sauce and a side of green beans for a great low carb meal.
Of course, if you want, you could toss some baby or fingerling potatoes and fresh rosemary right in with the roast and they will taste amazing.
If you want to make gravy with the liquid in the bottom of the slow cooker you can pour it into a saucepan. Whisk in a little flour on medium high heat to thicken it. Too thick? Add a little beef broth to thin it out.
The next day you can slice up the leftovers, and toss in some oregano, thyme, and cumin to make homemade gyros. It's a win-win with 2 meals for little effort.
More Great Slow Cooker Recipes
Slow Cooker Roast Lamb
Ingredients
- 2.5 pound leg of lamb
- 4 cloves of garlic sliced
- 1 tablespoon of coarse salt
- 1 teaspoon ground black pepper
Tzatziki Sauce
- 16 ounces Greek yogurt
- 2 cloves garlic grated
- Juice and zest of 1 large lemon
- 1 teaspoon dried dill or 1 tablespoon fresh dill
- 1/2 English cucumber peeled & seeded, grated & drained
- 1 tablespoon fresh chopped parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Insert a sharp knife all over the top of the lamb roast.
- Place slivers of garlic in the holes
- Rub salt and pepper all over the roast.
- Set it in the slow cooker high for 2 hours or low for 4 - 6 hours or until the meat thermometer measures 130 -135 degrees.
- Remove and let rest for 5 minutes.
- Serve with Tzatziki sauce
Nutrition
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
Carole West
I love lamb, no kidding! The first time my mom served it she said, "This is what rich people eat for dinner." I was a kid and replied.... "Does this mean we're rich?" I remember her smiling back saying, "Well no, but it was on sale this week."
It's funny the things we remember.
When we had our farm my goal was to raise sheep so we could enjoy grass fed lamb.. We raised Jacob sheep and talk about amazing flavor. Their meat is a little darker and will remind you of roast beef.
Love your sauce ingredients - always the right combination and I'm thinking it might be tasty with quail too.
Thanks for the memory this morning and hope you have a great weekend. Carole
Patti Estep
Thanks Carole. I always love hearing about your stories, and I bet that grass fed lamb was delicious. What a treat.