Slow Cooker Lemon & Rosemary Leg of Lamb. This recipe is great for feeding a crowd, especially around Easter when Spring lamb can be found. The meat is left so tender that it falls off the bone!
Slow Cooker Lemon & Rosemary Leg of LambAdd to My Cookbook
- Prep Time
- Cook Time
- Difficulty Level Easy
- (3.3 /5)
- 4 ratings
- 1 leg of lamb (or for a smaller slow cooker, 2x ½ leg of lamb may fit better)
- Zest and juice from 1 lemon
- 5 cloves garlic, roughly chopped
- 2 sprigs fresh rosemary, roughly chopped
- 1 sprig fresh thyme, leaves removed from stem
- 1 tbsp olive oil
- 2 tsp sea salt flakes
- 1 tsp cracked black pepper
- 125ml water
- Trim the leg of lamb of any excess fat, then use a small bladed sharp knife to pierce the meat all over. Place lamb in the slow cooker.
- Combine lemon zest and juice with garlic, herbs, olive oil, salt and pepper in a small bowl. Pour this over the lamb and use your hands to rub the marinade all over the lamb and into where the meat was pierced.
- Pour water into the bottom of the slow cooker, then put the lid in place and cook on a low heat setting for 8 hours.
- Once cooked, carefully remove lamb from slow cooker (you may find it simply falls apart, so take it in pieces). Arrange lamb on a serving dish and cover in foil to keep warm. Skim off fat from the remaining juice in the slow cooker, then either spoon the juices as is over the lamb before serving, or pour juice into a small saucepan and thicken with a bit of flour, cooking over medium heat.