Imagine coming home to the savory aroma of fall-apart tender lamb. This slow cooker roast leg of lamb, infused with Mediterranean spices, delivers a gourmet experience with minimal effort – it's the ultimate set-it-and-forget-it meal.
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Let's just say, my husband, being Turkish, takes his lamb seriously. And this tender, boneless leg of lamb? It's his absolute weakness. It's a wholesome, family-friendly meal, bursting with Mediterranean flavors thanks to a simple blend of pantry ingredients like dried mint, oregano, and sumac.
Forget complicated cooking methods... This slow cooker lamb roast is all about simplicity. Place your perfectly seared boneless leg of lamb into the crockpot, and hours later, you'll have a tender lamb roast that falls apart with just two forks. If you're looking for an approachable way to cook lamb, especially for beginners, this is it! It's just as easy as slow-cooking beef, but with a unique, delicious taste.
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 Roast Leg of Lamb
Prepare the Lamb: Pat the lamb leg dry with paper towels. Trim away any excess or unwanted fat. Set the lamb aside.
Make the Marinade: In a medium bowl, combine the spices, molasses, vinegar, and olive oil. Whisk until well blended.
Marinate the Lamb: 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.
Sear the Lamb: 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.
Slow Cook the Lamb: 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.)
Shred the Lamb: Using two forks, shred the cooked lamb into bite-sized pieces directly in the slow cooker.
Serve: Garnish the shredded lamb with fresh parsley. Serve over rice alongside 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 beet 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 Roast Lamb Leg with Mediterranean Spices
Tender, flavorful, and effortlessly prepared, this slow cooker roast leg of lamb is a delicious Mediterranean roast with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 10 hours 10 minutes
- Yield: 6 People 1x
- Category: Lamb, Main Course
- Method: Slow Cooker
- Cuisine: American, Mediterranean
- Diet: Gluten Free
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
Prepare the Lamb: Pat the lamb leg dry with paper towels. Trim away any excess or unwanted fat. Set the lamb aside.
Make the Marinade: In a medium bowl, combine the spices, molasses, vinegar, and olive oil. Whisk until well blended.
Marinate the Lamb: 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.
Sear the Lamb: 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.
Slow Cook the Lamb: 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.)
Shred the Lamb: Using two forks, shred the cooked lamb into bite-sized pieces directly in the slow cooker.
Serve: Garnish the shredded lamb with fresh parsley. Serve over rice alongside 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!