Tender Slow-Cooker Leg Of Lamb Recipe

If you haven't yet discovered the joys of preparing food in a slow cooker, you might want to go purchase the handy appliance before reading any further. As recipe developer Ting Dalton of Cook Simply remarks, "If you want a completely hands off meal then this slow cooker lamb is perfect." A leg of lamb benefits from a low and slow cooking process, but leaving your oven or stovetop burner on all day isn't ideal. 

Here, the slow cooker takes care of all the work, leaving you with "a comforting rich meal, that can be prepared in minutes." Dalton raves that "it's also perfect if you're entertaining family and friends, as all the hard work can be done just before serving." There aren't so many delicious meat dishes that can be made with only 5 minutes of prep work, so it's worth taking note. If you're still hesitating to buy a slow cooker, scroll down to see the final result and we guarantee you'll quickly make up your mind. 

This easy recipe requires pretty basic ingredients. You'll need a white onion, two carrots, and three garlic cloves. Peel them all and cut the onion in half. Next, pick out half a leg of lamb weighing a bit over 2 pounds. You'll season the meat with salt and pepper to taste, as well as with a lamb broth cube, some fresh rosemary and thyme sprigs, and ½ cup of red wine.

The magic of a slow cooker is that you simply toss everything into the vessel. Dalton points out, "even better, you don't even have to brown the meat off first." Throw in the carrots, halved onion, and place the lamb leg on top. Sprinkle it generously with salt and pepper, then add in the garlic cloves, rosemary, and thyme sprigs. Crumble the cube of lamb broth over the lamb. Next, pour the red wine into the pot and cover it with the lid. 

Cook the leg of lamb on a low setting for 8 hours, or until the meat becomes tender and begins to fall off the bone. 

When the meat is ready, transfer the lamb to a plate. Strain the liquid into a saucepan and heat it on the stovetop. Give it several minutes while it reduces and thickens into a rich jus. Dalton notes, "If you would like more of a gravy, add some cornstarch slurry," which she indicates can be made by mixing "around 1 tablespoon of cornstarch with 1 tablespoon of water."

Depending on your preference, you can shred the meat fully using two forks.

There are plenty of ways to enjoy the savory meat, whether it's simply as is, in a sandwich, or in a meat pie. Dalton recommends serving the shredded lamb with a traditional mashed potato recipe and the jus. "The result is tender, melt in your mouth lamb, and a rich red wine gravy sauce," she describes.

Any leftovers can be stored in an airtight container in the refrigerator for up to three days.