Tender, shreddable, and effortlessly prepared, this slow cooker leg of lamb is perfect for busy weeknights or relaxed weekend meals.
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This tender boneless, leg of lamb recipe is the perfect wholesome meal to feed a hungry family. It all starts with a Mediterranean seasoning blend of ingredients you can find right in your pantry. We're talking dried mint, oregano, sumac, and much more.
Furthermore, slow-cooking lamb is incredibly easy. Simply add it to the crockpot and let it work its magic! The result is tender, flavorful meat that effortlessly pulls apart with two forks. If you are new to eating lamb or want to introduce lamb to loved ones, I highly recommend this method. It's similar to pulled beef!
Ingredients You'll Need
- Boneless leg of lamb: A 4-6 pound boneless leg of lamb is the perfect size for this recipe.
- Spices: To infuse the lamb with flavor, we'll combine dried mint, oregano, garlic, onion powder, tangy sumac, and a hint of heat from Aleppo pepper, along with salt and pepper.
- Vinegar: Vinegar cuts through the richness of the lamb and adds a tangy flavor.
- Pomegranate molasses: The complex sweetness and tartness of pomegranate molasses elevate the dish, adding depth of flavor.
- Olive oil: Helps to tenderize the lamb and carries the flavors of the marinade.
- Herbs: For a fresh finishing touch, consider sprinkling with fresh chopped parsley or mint.
How to Cook Leg of Lamb
- Pat the lamb dry with a paper towel and remove any unwanted fat, place aside. Meanwhile, make the marinade.
- Mix the spices, molasses, vinegar, and olive oil in a bowl.
- Pour the marinade over the lamb and marinate for at least 6 hours or overnight.
- Sear all sides of the lamb over medium-high heat to achieve a nice brown crust.
- Transfer to the slow cooker (no need to add water) and cook on high for 4 hours or low for 6-8 hours.
- Shred the lamb with two forks.
- Garnish with fresh parsley and enjoy over rice and a simple salad.
Do you have to brown lamb before slow cooking?
Browning your lamb before slow cooking is optional but highly recommended. Searing the meat creates a flavorful crust, seals in juices, and adds a richer color to the final dish. While the lamb will still cook in the slow cooker without browning, taking a few extra minutes to sear it will elevate the taste and texture of your meal.
Does lamb need to be fully submerged in the slow cooker?
No, lamb doesn't need to be fully submerged in a slow cooker. The meat will release its juices during cooking, helping to create a flavorful sauce.
How to Serve Leg of Lamb
Once the lamb is tender, shred it with two forks or pull it apart with tongs. Transfer to a serving dish and garnish with a vibrant blend of fresh parsley, finely diced onion, and tangy sumac ( or just parsley). A sprinkle of Aleppo pepper adds a subtle kick.
Helpful tip: Lamb can sometimes have a strong flavor, often referred to as "gamey." To counteract this, try adding a squeeze of fresh lemon juice to your finished dish. The citrusy notes of the lemon will brighten the flavors and help to balance the richness of the lamb, creating a more refreshing taste.
What to Serve with Leg of Lamb
Serve alongside a comforting bed of rice. For a full Mediterranean feast, complement it with my refreshing Shirazi salad or crispy fattoush. A simple arugula salad also pairs beautifully.
Upgrade your meal with classic dips like hummus and tzatziki, or try my unique beet tzatziki and zhoug for an extra burst of flavor.
More Crave-Worthy Dinners to Try
- Mediterranean Bean Stew with Lamb
- Slow Cooker Beef Shank Recipe
- Balsamic BBQ Beef Kabobs
- Grilled Za'atar Chicken Thighs
- Za'atar Chicken Thighs with Tahini and Garlic
Slow Cooker Leg of Lamb Recipe
Ingredients
- 6 pounds boneless, leg of lamb
- ⅓ cup red wine vinegar
- ⅓ cup olive oil
- 2 tablespoons pomegranate molasses
- 1 tablespoon granulated garlic or 5 cloves garlic, minced
- 1 tablespoon onion powder
- 2 teaspoons sumac
- 2 teaspoons dried mint
- 1 tablespoon dried oregano
- 1 teaspoon aleppo pepper
- 1 tablespoon sea salt or to taste
- 2 teaspoons black pepper or to taste
Instructions
- Pat the lamb dry with a paper towel, remove any unwanted fat, and set aside. Meanwhile, prepare the marinade.
- Mix the spices, molasses, vinegar, and olive oil in a bowl.
- Pour the marinade over the lamb and marinate for at least 6 hours or overnight.
- After marinating, sear all sides of the lamb over medium-high heat to achieve a nice brown crust.
- Transfer to the slow cooker (no need to add water) and cook on high for 4 hours or low for 6-8 hours.
- Shred the lamb with two forks.
- Garnish with fresh parsley and enjoy over rice and a simple shirazi salad.
Tim. Wright says
Six pounds of lamb meat seamed like a lot but having leftovers to take to work was outstanding!
Ashley says
You know what, Tim? I couldn't agree more!