Slow Cooker Leg of Lamb with Potatoes and Rosemary
This Slow Cooker Leg of Lamb is a simple and flavorful dish, perfect for a family dinner or special occasion. With tender lamb, seasoned with garlic, rosemary, and fresh lemon, it’s cooked alongside red potatoes for a complete meal. The slow cooking process ensures the lamb is fall-apart tender and infused with delicious flavors. This recipe is easy to prepare and can be set to cook while you go about your day. It’s the ideal choice for anyone looking to make a show-stopping dinner with minimal effort.
Ingredients:
1 lemon (zested and juiced)
2 tablespoons olive oil
4 pounds boneless leg of lamb
2 pounds red potatoes, quartered
2 teaspoons kosher salt
1/2 teaspoon coarse ground black pepper
5 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 cup chicken broth
Instructions:
1. Prepare the Lemon: Juice the lemon and set the zest aside in the refrigerator to keep it fresh while the lamb cooks.
2. Sear the Lamb: Heat olive oil in a large pot or in a slow cooker with an aluminum insert. Sear the lamb on all sides (about 4-5 minutes per side) until browned.
3. Assemble in the Slow Cooker: Place the potatoes in the bottom of the slow cooker and season with half the salt and pepper. Top with the seared lamb, seasoning it with the remaining salt and pepper.
4. Add Flavor: Sprinkle the lamb with minced garlic, chopped rosemary, and lemon juice. Carefully pour the chicken broth along the side of the slow cooker to avoid washing off the seasoning.
5. Cook Low and Slow: Cover and cook on low for 6-8 hours, allowing the flavors to meld and the lamb to become fall-apart tender.
6. Finish and Serve: Garnish with fresh lemon zest before serving for a bright, zesty finish.
Pro Tips:
Pair with crusty bread and a fresh green salad for a complete meal.
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