Let me tell you, when a Turkish husband says this is the best lamb he's ever had, you don't mess with the recipe.
Lamb is a staple in our kitchen, and after years of trying everything from stovetop braises to oven roasts, this slow cooker version is the one that stuck.
It's the kind of meal that feels impressive (because, hello, lamb!) but actually asks very little of you.
There's no fancy steps. Just a solid marinade, a quick sear, and the kind of fall-apart texture you can only get after hours of low, slow cooking.
Want something fresh to round out the plate? My Shirazi salad is the perfect crisp and citrusy side for this lamb.
Ingredients You'll Need
For this recipe, you'll need a 4-6 pound boneless leg of lamb, a bold mix of spices (think dried mint, oregano, sumac, Aleppo pepper, garlic and onion powder), plus a little vinegar and pomegranate molasses to balance richness with tang.
Olive oil helps everything come together, and a sprinkle of fresh parsley or mint at the end adds a bright, herby finish.
How to Find Pomegranate Molasses
Pomegranate molasses can be found at most Middle Eastern or Mediterranean stores-or online.
How to Cook Roast Leg of Lamb
- Pat the lamb dry and trim off any unwanted excess fat.
- Whisk together the spices, vinegar, pomegranate molasses, and olive oil.
- Coat the lamb evenly with the marinade, cover and refridgerate for at least 6 hours or overnight.
- Remove lamb from the marinade allowing excess marinade to drip off and sear on all sides until browned.
- Transfer to a slow cooker. Pour over any remaining marinade, cover, and cook for 4 hours on high or 6-8 hours on low.
- Use to forks to shredd the meat right into the slow cooker.
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.
How to Serve Leg of Lamb
My favorite way to serve shredded lamb is with a sprinkle of fresh chopped parsley, a pinch of Aleppo pepper, and a bowl of lemon wedges on the side.
Gamey meat?
If your lamb tastes a little too strong (aka "gamey"), a quick squeeze of lemon does wonders. It brightens everything up and balances the richness without overpowering the dish.
What to Serve with Leg of Lamb
This slow-cooked lamb is rich and full of flavor, so it pairs beautifully with fresh, vibrant sides. Serve it over fluffy rice or herbed farro, and round things out with one (or two!) of these:
- Salads: My tahini salad adds a juicy crunch, while this crispy Fattoush balances the richness with bright sumac and toasted pita.
- Dips & Sauces: You can't go wrong with muhammara, cacik, or zhoug sauce for a fiery, herby kick.
Slow Cooker Roast Lamb Leg with Mediterranean Spices
- Total Time: 10 hours 10 minutes
- Yield: 6 People 1x
- Diet: Gluten Free
Description
Tender, flavorful, and effortlessly prepared, this slow cooker roast leg of lamb is a delicious Mediterranean roast with minimal effort.
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 leg dry with paper towels. Trim away any excess or unwanted fat. Set the lamb aside.
- In a medium bowl, combine the spices, molasses, vinegar, and olive oil. Whisk until well blended.
- Pour the marinade evenly over the lamb leg, ensuring all sides are coated. Cover and marinate in the refrigerator for at least 6 hours, or preferably overnight.
- Remove the lamb from the marinade (reserve any excess marinade). In a large skillet or Dutch oven over medium-high heat, sear all sides of the lamb until a rich, brown crust forms.
- Transfer the seared lamb to a slow cooker. Pour any reserved marinade over the lamb. Cover and cook on high heat for 4 hours, or on low heat for 6-8 hours, until the lamb is tender and easily shreds with a fork. (No additional liquid is needed.)
- Using two forks, shred the cooked lamb into bite-sized pieces directly in the slow cooker.
- Garnish the shredded lamb with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Lamb, Main Course
- Method: Slow Cooker
- Cuisine: American, Mediterranean
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!