This recipe for Slow Cooker Lamb with Rosemary Garlic and Lemon couldn’t be easier to make. You simply marinate a leg of lamb with rosemary, garlic and lemon overnight and pop in the slow cooker in the morning.
I really like to get the prep out of the way the night before and have a minimum wok in the morning.
Marinading overnight means you get a lot more flavour from the long marinating time as well as from the long slow cooking time.
Prepare the Slow Cooker Lamb with Garlic, Rosemary and Lemon
- Prepare the leg of lamb by making small slits with a sharp knife.
- Peel the garlic and cut into slivers.
- Put the garlic pieces into half of the slits.
- Cut or pull off short pieces of fresh rosemary and push these into the remaining slits
Marinate the Lamb
Place the lamb and the rest of the ingredients in a bag or a bowl which can be sealed. Leave overnight for all the flavours to permeate the leg of lamb.
In the morning place the lamb, lemon slices, herbs, and marinade juices into the slow cooker. And cook on low for 8 hours.
The lamb was delicious, falling apart and full of flavour. I made gravy with the juices and served it with a potato and celeriac gratin and roasted carrots.
You can also serve the lamb with my Apricot & Sausagemeat Stuffing. The sweet apricots work really well with the lamb and the juicy sausagemeat stuffing really completes a roast dinner.
More Slow Cooker Meat Joints from Farmersgirl Kitchen
Slow Cooker Lamb with Gravy is the perfect way to cook tender and delicious roast lamb that makes its own gravy. It’s the ideal way for busy families to create a special dinner with no stress.
Why not try this Roast Chicken Dinner for Two is the easiest roast dinner you will make. The chicken, potatoes, and vegetables are cooked together, even the stuffing cooks in the Slow Cooker.
Slow Cooker Ham in Ginger Beer is a very simple recipe and the ginger beer adds a sweet and spicy flavour to a ham or gammon joint. Glaze with a sticky ginger preserve and serve it warm with mashed potatoes and seasonal vegetables or cold with salad and pickles.
Slow Cooker Beef Pot Roast is a delicious roast dinner that cooks all together in your slow cooker or crockpot. The delicious roasting meat juices are absorbed by the vegetables and there are plenty of beef juices for gravy too.
More Slow Cooker Meat Joints
- Slow Cooker Shoulder of Lamb with Apricot and Chestnut Stuffing – Fab Food 4 All
- Slow Cooker Pork Roast with Sage and Onion Stuffing – Baking Queen 74
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Slow Cooker Lamb with Rosemary and Lemon
Ingredients
- 2 kg (4.5 pounds) Leg of Scotch Lamb bone in for more flavour
- 4 (4) sprigs of rosemary
- 3 cloves (3 cloves) of garlic
- 1 (1) lemon sliced
- 2 tablespoon (2 tablespoon) of olive or rapeseed oil
- 1 (1) litre lamb stock
- salt and freshly ground black pepper
Instructions
- Pierce the leg of lamb all over with the tip of a sharp knife.
- Push pieces of rosemary into half of the holes and slivers of garlic into the other half making sure you distribute them evenly.
- Place the lamb into a large plastic bag, add the lemon slices and the remaining rosemary sprigs and the oil into the bag and season well.
- Seal the top of the bag with a clip and place in the fridge.
- Place the bag in the fridge overnight.
- In the morning, empty the contents of the bag into your slow cooker or crockpot and add a litre of lamb stock.
- Cook on low for 8 hours.
Dom says
wow. How incredibly good does that leg of lamb look!! It actually looks just like my mums, studded with garlic and rosemary. Beautiful. Must have been packed with flavour after the slow cooking too!
Janice Pattie says
Goodness that is a compliment Dom! Anyone’s Mum’s recipe is always the best.
Karen says
That looks absolutely wonderful Janice and is pretty much what we will be having on Easter Sunday this year too! Thanks for linking up to Cooking with Herbs too, Karen
Janice Pattie says
Thanks Karen. Happy Easter to you.
Tina says
This is definitely the perfect dinner! Delicious
Janice Pattie says
Thanks Tina
Donna Olford says
Does the lamb have go be fully covered in stock
Janice Pattie says
Hi Donna, no you don’t need to cover the lamb, the stock doesn’t evaporate the same in the slow cooker, so you only need the litre of stock. I hope you enjoy it.
Kerry says
Could I put carrots and onions in the slow cooker under the leg of lamb in the stock?
Janice Pattie says
Yes, of course.