Crockpot Lamb Roast
Prep Time: 20 mins
Cook Time: 8 hrs
Total Time: 8 hrs 20 mins
Servings: 6
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Ingredients
• 1 (3-4 pound) boneless leg of lamb, trimmed
• 1 tablespoon olive oil
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
• 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
• 4 cloves garlic, minced
• 1 large onion, sliced
• 4 carrots, cut into large pieces
• 3 potatoes, quartered
• 1 cup beef broth
• ½ cup red wine (optional)
• 2 tablespoons Worcestershire sauce
• 1 tablespoon balsamic vinegar
• 2 bay leaves
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Directions
1. Prepare the lamb: Pat lamb dry with paper towels. Rub olive oil, salt, pepper, rosemary, thyme, and minced garlic all over the roast.
2. Sear (optional): In a large skillet over medium-high heat, sear the lamb on all sides until browned, about 3–4 minutes per side. This step adds depth of flavor but can be skipped if desired.
3. Layer vegetables: Place sliced onions, carrots, and potatoes in the bottom of the slow cooker.
4. Add liquids: Pour in beef broth, red wine (if using), Worcestershire sauce, and balsamic vinegar. Add bay leaves.
5. Add the lamb: Place the seared (or unseared) lamb on top of the vegetables.
6. Cook: Cover and cook on Low for 8 hours, or until the lamb is tender and easily shredded with a fork.
7. Finish: Remove lamb and vegetables from the slow cooker. Discard bay leaves. If desired, strain the cooking liquid and reduce it in a saucepan to make a gravy.
8. Serve: Slice or shred lamb and serve with the vegetables and gravy on the side.