How To Make Slow Cooked Lamb

Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 8 servings


  • Boneless leg of lamb depending on the size of your slow cooker approx 3 pounds
  • 2 tablespoon extra virgin olive oil
  • sea salt and freshly ground pepper
  • 4 garlic cloves trimmed and peeled
  • zest from half a lemon
  • 2 tablespoon fresh mint
  • 1 tablespoon fresh rosemary
  • 2 pounds root vegetables scrubbed and chopped into 1 inch cubes
  • ½ cup dry red wine
  • ½ cup low sodium beef broth
  • I've used various combinations of sweet potato, yellow potato, parsnips and butternut squash


  1. Heat a large cast iron pan on medium high heat.
  2. Rub lamb with 1 tablespoon olive oil and a sprinkling of salt & pepper. Using tongs, sear each side for 30 seconds. Remove lamb and place on plastic cutting board.
  3. In a food processor, combine garlic, lemon zest, 1 tablespoon olive oil, ½ teaspoon sea salt, ½ teaspoon ground pepper, mint and rosemary. Process and spread paste over lamb, making sure to get into all the little crevices.
  4. Place lamb in slow cooker overtop of root vegetables, and add wine and broth.
  5. Cook on high for 4 hours, then for 1 hour on low.
  6. Using a slotted spoon, remove lamb from slow cooker and let sit for 10 minutes before serving. Pull apart any large chunks using a carving fork. Using a slotted spoon, remove root vegetables.
  7. Reserve juice for gravies or for cooking quinoa.
  8. Serve lamb alongside root vegetables or in a taco.
  9. Root vegetables can be blended into a tomato sauce for a lamb ragu.

Recipe Notes

I leave the skin on the root vegetables to add flavour to the lamb, with the exception of the butternut squash which has to be peeled.