Slow Cooker Lamb Leg – slow-roasted succulent lamb meat with the well-browned and crispy exterior; flavored with creole seasoning, garlic, and rosemary. A recipe with minimal prep but delivers great flavors in every bite.
When it’s the holidays, the meat that is always a highlight on the dining table is either Ham, Turkey, or beefy Prime Rib Roast.
I totally get it. Don’t get me wrong. But here is a great addition for your holiday table – slow cooker lamb leg. One of those main cuts of meat that is readily available this time of the year and doesn’t require an oven. Freeing up oven space.
Slow-cooking makes it tender and fall part and roasting it in the oven on broil for another 10 minutes gives it an additional beautiful browning and added crispiness.
Oh, you can barely taste the “lamb-y” flavor that most people complain about.
The garlic and rosemary mixture permeates every inch of this lamb meat and that added wine, too; making it to soooo flavorful in every inch of it.
Why choose the boneless leg of lamb?
Boneless leg of lamb is the perfect choice for this recipe and for oven-roasted lamb recipes. It cooks faster compared to bone-in lamb leg and aside from which, you’ll also attain the exact doneness you want.
But if you want to offer both medium-rare and well-done on a single lamb leg cut to cater to your guests’ preference, you may want to go with Bone-in Lamb Leg as each meat’s ends cooked in different temperatures.
Boneless lamb legs can also be butterflied easily and be able to season the meat inside out. I got mine already butterflied. Had to remove the strings to season.
Roasting Temperature For Lamb at 325 Degrees F
- For Rare: 125°F (about 15 minutes per pound)
- For Medium-Rare: 130°F to 135°F (about 18- 20 minutes per pound)
- For Medium: 135°F to 140°F (about 25 minutes per pound)
- For Well-Done: 155°F to 165°F (about 30 minutes per pound)
How to cook a leg of lamb?
Prep the Lamb Leg
- Rinse and butterfly the lamb: Rinse the leg of lamb, then pat dry with a paper towel. (Photo 1)
- Butterfly or split it open. Generously salt and pepper inside and out of the lamb, then season with salt and pepper or this Cajun Creole seasoning. Set aside. (Photo 2)
Marinating the Lamb Leg
- Rub the lamb with salt: Make sure you rub the salt deep into as many cracks and crevasses as possible. Mix together minced garlic, rosemary, thyme, and white pepper. Rub the lamb with garlic mixture until it’s evenly distributed in the whole leg. (Photo 3)
- Tie it up and Marinate: Double the garlic, rosemary mixture if you like your food well seasoned. If time permits it’s best to let the lamb marinate overnight so it permeates every inch of the lamb. Tie it up to achieve regular shaping lamb to make sure it cooks evenly. (Photo 4)
Prep and Slow-cook
- Prep the stock: Add about 1 cup wine or chicken stock in the slow cooker, followed by onions, bay leaf, and celery. (Photo 5)
- Start Slow-cooking: Place the marinated lamb in the crockpot then slowly cook for about 5 -6 hours on low. (Photo 6)
- Transfer: Remove meat to a serving platter and pull apart with forks until you have chunky shreds of meat. Alternatively, you can roast in the oven. See notes for cooking times and temperature.
Make the Roux (Photos 7-8)
- Add flour and mix: Heat a saucepan or skillet with butter over medium-high heat. Gently whisk in the flour to make a “roux.” Stir the roux for 2-3 minutes to remove any raw taste of the flour.
- Gradually add liquid: Add about a ¼ or more of liquid and continue whisking until the mixture is thick and somewhat smooth as seen above. Then add the remaining liquid and adjust thickness to personal preference – season with salt and pepper. Remember gravy thickens as it cools down.
You’ll never regret having this delicious and affordable meat on your table. This would become one of your most-requested recipes. Trust me, you’ll definitely love this!
And of course, if you have some leftovers (which I doubt you will 🙂 ), you can use them on sandwiches along with the gravy and some burritos. Now go grab your fork and knives. Dig in!!!
Slow Cooker Lamb Leg
- 3 to 4 lb boneless lamb leg roast, (1361 to 1814 g)
- salt and pepper, to taste
- 2 teaspoons or more Creole seasoning
- 6 cloves garlic, finely chopped
- 2 – 3 tablespoons rosemary, minced
- 2- 3 fresh thyme, minced
- 1 teaspoon white pepper
- 1 cup (240 ml) chicken broth or red wine
- 1 medium onion, cut into large chunks
- 2-3 small bay leaves
- ½ cup chopped celery
- ¼ cup butter
- ¼ cup all-purpose flour
- 4 cups or more lamb stock, adjust to desired gravy consistency
- salt and ground black pepper, to taste
- Rinse the leg of lamb, then pat dry with paper towel.
- Generously salt and pepper inside and out of the lamb , then season with Cajun creole seasoning here. Set aside. Make sure you rub the salt deep into as many cracks and crevasses as possible.
- Mix together minced garlic, rosemary, thyme and white pepper.
- Rub the lamb with garlic mixture until it’s evenly distributed in the whole leg. If time permits it’s best to let lamb marinate over-night so it permeates every inch of the lamb. Add about 1 cup wine or stock in the slow cooker, followed by onions, bay leaf and celery.
- Place the marinated lamb in the crockpot then slowly cook for about 5 -6 hours on low. Remove meat to serving platter and pull apart with forks until you have chunky shreds of meat. Alternatively, you can roast in the oven . Check notes for cooking times
- Pour Lamb stock in a bowl to cool down.
- Heat a saucepan or skillet with butter over a medium-high heat.
- Gently whisk in the flour to make a “roux.” Stir the roux for 2-3 minutes to remove any raw taste of the flour.
- Gradually add about a ¼ or more of liquid and continue whisking until mixture is thick and somewhat smooth.
- Then add the remaining liquid and adjust thickness to personal preference – season with salt and pepper. Remember gravy thickens as it cools down
Tips & Notes:
- When choosing a lamb cut at your local butcher’s market, go with the leg of lamb particularly the sirloin-end legs that start at the hip and start at around the knee.
- Boneless lamb leg cooks faster than bone-in lamb leg and it’s easier to hit your desired exact doneness.
- After choosing a boneless lamb leg, make sure you have it butterflied (split open and rolled out) so you can season thoroughly the lamb meat both inside and out.
- To allow the meat to absorb the flavor well, season the meat at least 45 minutes before cooking it but marinating it overnight does deliver a very good result.
- You can season the meat with your preferred spices but lambs usually taste better when seasoned with one of the following: rosemary and garlic mixture, Chinese five-spice, and Harrisa.
- After seasoning your lamb inside out, make sure to roll it and tie up to achieve a regular shape during cooking. Irregular shapes lead to uneven cooking, so take note of that.
This recipe was first posted on 11/8/2017.