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Slow Cooker Roast Lamb Leg with Mediterranean Spices

Slow Cooker Roast Lamb Leg with Mediterranean Spices
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5 from 2 reviews

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

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.

Find it online: https://crave-worthy.com/slow-cooker-leg-of-lamb/