Slow Cooker Half Leg of Lamb

Prep Time: 15 minutes
Cook Time: 7–8 hours (Low) or 4–5 hours (High)
Total Time: 7 hours 15 minutes to 8 hours 15 minutes
Servings: 6–8

Ingredients

• 1 half leg of lamb (4–5 pounds/1.8–2.3 kg)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)
• 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 cup (240 ml) beef or chicken broth
• 1 medium onion, sliced
• 2 carrots, cut into large chunks (optional)
• 2 celery stalks, cut into large pieces (optional)

Instructions

1. Pat the lamb dry with paper towels.
2. In a small bowl, mix the olive oil, garlic, rosemary, thyme, salt, pepper, paprika, Dijon mustard, and lemon juice into a paste.
3. Rub the herb mixture all over the lamb.
4. Place the sliced onion, carrots, and celery in the bottom of the slow cooker to create a bed for the lamb.
5. Set the lamb on top of the vegetables and pour the broth around it.
6. Cover and cook on Low for 7–8 hours or High for 4–5 hours, until the lamb is fork-tender. For slicing rather than shredding, aim for an internal temperature of 145°F (63°C). For fall-apart lamb, cook until it reaches 190–200°F (88–93°C).
7. Carefully transfer the lamb to a serving platter and let it rest for 10–15 minutes before slicing or shredding.
8. Spoon some of the cooking juices over the lamb before serving.

Optional Gravy

1. Strain the cooking liquid into a saucepan.
2. Bring to a simmer.
3. Mix 2 tablespoons cornstarch with 2 tablespoons cold water and whisk into the simmering liquid.
4. Cook for 2–3 minutes, stirring, until thickened.

Serving Suggestions

• Creamy mashed potatoes
• Roasted potatoes
• Steamed green beans or asparagus
• Honey-glazed carrots
• Yorkshire pudding or crusty bread

Tips

• Browning the lamb in a hot skillet for 3–4 minutes per side before slow cooking adds extra flavor but is optional.
• Fresh rosemary and thyme provide the best flavor, though dried herbs work well too.
• Leftover lamb is delicious in sandwiches, wraps, shepherd’s pie, or salads.
• Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.