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
Scale
- 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