Ingredients
Scale
- For the Lamb:
- 1 (4-5 lb or approx. 2 kg) bone-in or boneless leg of lamb
- 6–8 cloves garlic, peeled and slivered
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons fresh rosemary, finely chopped (or 2 teaspoons dried)
- 2 large yellow onions, thickly sliced
- 3 large carrots, peeled and roughly chopped
- 1 cup (240ml) low-sodium beef or chicken broth (or dry red wine)
- For the Optional Gravy:
- 2 cups (480ml) cooking liquid/drippings from the slow cooker
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- Salt and pepper to taste
Instructions
- Prepare the Lamb: Pat the leg of lamb completely dry with paper towels. This is crucial for getting a good sear. Using a small, sharp paring knife, make small, deep incisions (about 1-inch deep) all over the surface of the lamb. Push a sliver of garlic deep into each incision.
- Season Generously: In a small bowl, mix together the salt, black pepper, and chopped fresh rosemary. Rub this mixture all over the entire surface of the lamb, pressing it into the meat.
- Sear the Lamb (The Most Important Flavor Step): Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Carefully place the leg of lamb in the hot pan. Sear the lamb on all sides until it is deeply browned and has a rich crust, about 3-4 minutes per side. Do not skip this step! Searing creates the Maillard reaction, which builds a massive foundation of flavor for both the meat and the final gravy. Once browned, transfer the lamb to a plate.
- Create the Vegetable Rack: Scatter the thickly sliced onions and chopped carrots across the bottom of your 6-quart or larger slow cooker. This will act as a natural roasting rack, elevating the lamb and flavoring the drippings.
- Assemble and Cook: Place the seared leg of lamb on top of the bed of vegetables in the slow cooker. Pour the beef broth (or red wine) into the hot skillet you used for searing, scraping up any browned bits (fond) from the bottom of the pan with a wooden spoon. Pour this flavorful liquid into the slow cooker around the lamb.
- Slow Cook to Perfection: Secure the lid on the slow cooker. Cook on LOW for 7-8 hours or on HIGH for 4-5 hours. The lamb is ready when it is exceptionally tender and registers an internal temperature of at least 180-190°F (82-88°C) for a fall-apart texture. If you prefer your lamb sliceable but still very tender, aim for a shorter cooking time and an internal temperature closer to 160-170°F (71-77°C).
- Rest the Lamb: Carefully remove the cooked leg of lamb from the slow cooker and transfer it to a large cutting board. Tent it loosely with aluminum foil and let it rest for at least 15-20 minutes. This allows the juices to redistribute throughout the meat, ensuring it is moist and flavorful.
- Make the Gravy (Optional but Highly Recommended): Strain the liquid and drippings from the slow cooker through a fine-mesh sieve into a bowl or measuring cup, pressing on the soft vegetables to extract all their juice. You should have about 2 cups of liquid. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to create a roux. Slowly pour the strained lamb drippings into the saucepan, whisking constantly to prevent lumps. Bring the gravy to a simmer and cook, stirring, until it has thickened to your desired consistency, about 5-7 minutes. Season with salt and pepper to taste.
- Serve: After resting, the lamb will be so tender you can shred it with two forks or carve it into thick slices. Serve immediately, generously drizzled with the homemade gravy.
Nutrition
- Serving Size: one normal portion
- Calories: 500-550 kcal