Description
Tender, flavorful, and effortlessly prepared, this slow cooker roast leg of lamb is a delicious Mediterranean roast with minimal effort.
Ingredients
Units
Scale
- 6 pounds boneless, leg of lamb
- 1/3 cup red wine vinegar
- 1/3 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