slow cooker leg of lamb hasn’t always been my go-to choice for busy weeknights, but let me tell you—once you try it, there’s no looking back. Ever found yourself craving something honestly impressive for Sunday dinner, but… you really, truly don’t have time to babysit the oven all day? That was me. This crockpot leg of lamb with garlic herb glaze is my lazy chef’s way out—seriously, you toss it in the slow cooker and move on with your life. The result? Juicy, flavor-packed lamb that basically tastes like you spent the whole day in the kitchen (spoiler alert: you didn’t). 
Why You’ll Love This Slow Cooker Lamb
Alright, so here’s the deal: I’m kind of obsessed with this recipe, and for very good reasons. First off, your house will smell like a five-star restaurant, and who doesn’t want that? The garlic herb glaze practically melts into the meat, making every bite taste like you just scored the world’s best roast dinner without all that effort.
Clean-up is laughably easy. You won’t be scrubbing pans for ages. Just grab the slow cooker insert and you’re done in under two minutes. I’ve made this for friends from out-of-town (those picky eaters, you know who you are), and everyone raved. I even had one of them say—hand to heart—"I never liked lamb till tonight.”
If you’re into cozy, no-fuss comfort food (and who isn’t?), this is one of my secret weapons. My cousin from up north swears by it now too, and she’s tried nearly every recipe on crockcozy.com just looking for that kind of flavor explosion.
This slow cooker leg of lamb is genuinely foolproof. I served it at Easter, and even my mother-in-law asked for the recipe!” —Kendra M.
Ingredients for the Perfect Glaze
You’re not gonna need anything fancy, but the right stuff makes all the difference. Picture this: fragrant garlic mingling with rosemary and thyme, all slathered with olive oil and lemon juice. That’s your base.
If you’re already thinking you missed something at the grocery store—no worries! Your pantry probably has most of these:
- 1 boneless leg of lamb (about 4 lbs), patted dry (bone-in works too, just trickier to carve)
- 5-6 garlic cloves, smashed or chopped up
- 2 tablespoons fresh rosemary, chopped (dried is fine, use a little less)
- 1 tablespoon fresh thyme, leaves only
- Zest and juice from one lemon
- 1/4 cup olive oil
- Salt and pepper (just eyeball it)
- 1 tablespoon Dijon mustard (optional but trust me, it’s good)
- 1/2 cup chicken broth (or water in a pinch)
This is it. Bare bones, but magic happens. A couple times I’ve doubled the garlic because I have a problem, and it has never made things worse. 
Crockpot Preparation Steps
Okay, brace yourself. This could not be easier. If you can rub a roast with seasonings and press a button, you’ve basically got this covered.
First, combine all the herbs, garlic, lemon, olive oil, and mustard in a bowl. Take a whiff (wow, right?) and then slather that goodness all over your lamb. If you want to get wild, make little slits in the meat and shove some extra garlic in there.
Next—pop the lamb leg into the slow cooker. Pour the broth around the sides, trying not to wash off the flavor bomb you just created. Set your crockpot on low, plop the lid on, and walk away. Maybe go watch some Netflix, or do literally anything else.
When the timer beeps, resist the urge to sneak tastes before it rests. Let it sit a few minutes so it stays juicy. Honestly, it took me longer to find the carving knife than it did to prep this meal. If this feels suspiciously easy, that’s because it is. Some days, dinner just needs to be simple.
Cooking Time & Doneness Guide
If you’ve never slow-cooked lamb before, it won’t bite (heh). Here’s what you need to know so it turns out perfect:
For a 4 lb leg of lamb, go low and slow—about 8 hours on low gets you fork-tender, juicy meat. If you’re late starting? You can do 4 to 5 hours on high, but low is always better for that pull-apart deal.
Curious about doneness? A quick poke with the meat thermometer helps. For my family, we like the lamb super tender and almost shreddable, which is usually right around 190-200°F (don’t stress if it’s a little under or over, honestly). If you want it pinker and sliceable, stop closer to 145°F.
Let it rest after cooking, covered with foil, for fifteen minutes before you carve. This is the part that keeps all those juices inside. It’s kind of critical—promise it’s worth the wait.
Also, if you want a golden crust, broil the lamb under the oven for about five minutes before serving. I skip this sometimes and nobody complains, but it does look extra fancy at family parties. Check out similar time guidelines for other meats over at hearty beef barley stew slow cooker comfort, which is kind of a life-saver for meal planning.
Carving and Serving Tips
K, here comes the best (but also most awkward) part—carving. If you used a boneless leg, just slice it up thick or thin, totally your call. Don’t stress about it looking picture-perfect, it’s gonna taste great either way. If you grabbed a bone-in cut, you’ll kind of need to work around the bone with your knife, but that’s how you get those yummy juicy bits.
Now, for sides… you CANNOT go wrong with mashed potatoes. I almost always whip up my favorite creamest crock pot slow cooker mashed potatoes thanksgiving recipe while the lamb cooks. It’s like the dream team of comfort food, trust me.
If you’re feeling extra, toss some carrots or parsnips around the lamb in the slow cooker—makes for an all-in-one meal, and you barely lift a finger.
Honestly, I’ve seen folks chasing the pan with bread to mop up the glaze. Just me? Hope not.
Leftover Ideas
Leftovers… if you’re lucky enough to have any, oh wow, the things you can do! Okay honestly, the next day, I slice the lamb thin and load it into warm pita with a slap of tzatziki. Lunch perfection.
Or, cube it up and toss with some cooked pasta, a drizzle of olive oil, and a squeeze of lemon. That’s gourmet vibes for zero effort. You can even dump leftover chunks in a stew, sort of like this classic beef stew perfect in the slow cooker for an easy second-day dinner.
Not feeling fancy? Pile everything on some crusty bread and melt a little cheese over the top. I call it the lazy shepherd’s pie, and it’s exactly what I want at midnight.
Common Questions
Do I need to brown the lamb before slow cooking?
You really don’t have to. Makes things a tad fancier, but just as good without.
Can I use dried herbs instead of fresh?
Totally! Just use half the amount, since dried are more “herby” per teaspoon.
What size slow cooker should I use?
A 6-quart works great. Anything smaller and you might need to wrestle the lamb in there.
How do I store leftovers?
Toss them in an airtight container, stick it in the fridge, and you’re good for three days.
Is this recipe freezer-friendly?
Oh you bet. Slices freeze perfectly; just wrap tightly and thaw overnight before reheating.
Your Go-To Comfort Feast Starts Here
Hopefully you’re feeling inspired—and maybe a little bit hungry? This crockpot leg of lamb with garlic herb glaze has bailed me out more times than I can count. It’s both hands-off and delicious, especially when paired up with sides like creamest crock pot slow cooker mashed potatoes thanksgiving or hearty beef barley stew slow cooker comfort for a bigger crowd.
If you want to explore more crowd-pleasing comfort food, check out this excellent collection at Slow Cooker Roast Lamb Leg – RecipeTin Eats, which takes things up a notch for roast lovers. And if you’re on a mission for all things cozy, classic beef stew perfect in the slow cooker is killer for leftovers too.
Try it soon. Let your slow cooker work the magic while you kick back—you’ve earned it. 
Slow Cooker Leg of Lamb with Garlic Herb Glaze
- Total Time: 495 minutes
- Yield: 6 servings 1x
- Diet: Paleo
Description
A hands-off yet impressive slow cooker leg of lamb with a flavorful garlic herb glaze, perfect for busy weeknights or special dinners.
Ingredients
- 1 boneless leg of lamb (about 4 lbs), patted dry
- 5–6 garlic cloves, smashed or chopped
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme, leaves only
- Zest and juice from one lemon
- 1/4 cup olive oil
- Salt and pepper, to taste
- 1 tablespoon Dijon mustard (optional)
- 1/2 cup chicken broth (or water, if needed)
Instructions
- Combine garlic, rosemary, thyme, lemon zest and juice, olive oil, and mustard in a bowl.
- Rub the mixture all over the leg of lamb, making slits for extra garlic if desired.
- Place the lamb in the slow cooker and pour the broth around it.
- Set the slow cooker to low for about 8 hours or high for 4-5 hours.
- Let the lamb rest for 15 minutes before carving.
- Broil for 5 minutes if a golden crust is desired before serving.
Notes
Perfect with mashed potatoes and roasted vegetables. Leftovers can be used in pitas, pastas, or made into shepherd’s pie.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 120mg
