Garlic and Herb Roast Leg of Lamb, Slow Cooked
by Recipe30
This garlic and herb roast leg of lamb is cooked slowly in a slow cooker to achieve perfectly tender, juicy meat every time. Using a spring lamb leg with the bone still attached adds exceptional flavour and moisture. Fresh rosemary sprigs are inserted throughout the meat along with garlic cloves, infusing the lamb with aromatic herbaceous notes. The gentle, low-temperature cooking ensures even cooking throughout whilst keeping the meat moist. Perfect for a special Sunday dinner, this recipe serves 4–6 and pairs beautifully with a medium to full-bodied red wine
Watch: Garlic and Herb Roast Leg of Lamb, Slow Cooked
Original recipe video — click to play
Original method: 45 minutes at 180°C
Ingredients
Main
- 2 ½ kg leg of lamb (bone-in, spring lamb preferred)
Spring lamb (under 5 months old) recommended for best flavour and tenderness
- 8 cloves garlic cloves, peeled
To be inserted into slits in the meat before cooking
- 4 sprigs fresh rosemary sprigs, woody stems preferred
Insert into slits in the meat; woody rosemary is easier to insert
Vegetables
- 2 medium onion, peeled and halved(optional)
Use instead of roasting rack if unavailable; lamb rests on onion halves
- 2 medium carrots, roughly chopped
- 2 stalks celery stalks, roughly chopped
Liquid
- 250 ml beef or lamb stock
Reduced quantity for slow cooker to prevent excess liquid
Seasoning
- 2 tsp sea salt
- 1 tsp freshly ground black pepper
Herbs & Garnish
- 3 sprigs fresh thyme sprigs(optional)
Add in final 30 minutes
- 2 sprigs fresh rosemary sprigs (for garnish)(optional)
Garnish just before serving
Method
- 1
Using a small sharp knife, make 8 slits throughout the leg of lamb, distributed evenly across the meat. Insert a peeled garlic clove and a woody rosemary sprig into each slit. Season the entire lamb joint generously with sea salt and freshly ground black pepper.
~10 minsTip: Ensure slits are deep enough to accommodate the garlic and rosemary
- 2
Heat a large frying pan over a high heat. Once hot, place the prepared lamb joint in the pan and sear on all sides until golden brown, approximately 3–4 minutes per side. This develops a flavourful crust.
~15 minsTip: Do not skip this step; browning adds significant depth of flavour
- 3
Place the slow cooker's base with roughly chopped carrots and celery. If using a roasting rack, place it on top of the vegetables. If not, arrange the halved onion pieces in the base first, then place the seared lamb on top.
~5 minsTip: The vegetables or onion keep the lamb elevated above the cooking liquid
- 4
Pour the beef or lamb stock around the lamb joint (not over it). The liquid should come about halfway up the sides of the meat.
~2 minsTip: Do not submerge the lamb completely
- 5
Cover the slow cooker and cook on Low for 8 hours, or on High for 5 hours. The lamb is ready when the meat is very tender and easily pulls away from the bone.
~8 hrsTip: Cooking time depends on the exact weight and temperature setting. Check after 7 hours on Low to ensure it is not overcooked
- 6Optional step
In the final 30 minutes of cooking, add fresh thyme sprigs if desired.
0Tip: This preserves the fresh herb flavour and colour
- 7
Carefully remove the lamb from the slow cooker and transfer to a warm serving platter. Tent loosely with foil and rest for 10 minutes before carving. Strain the cooking liquid through a fine sieve into a jug for serving as a gravy.
~10 minsTip: Resting allows juices to redistribute, keeping the meat moist
- 8
Garnish with fresh rosemary sprigs and serve with the pan gravy. Accompany with roasted vegetables and your favourite sides.
~5 minsTip: A medium to full-bodied red wine such as Bordeaux or Cabernet Sauvignon pairs beautifully
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, you can use a boneless leg of lamb, though the bone-in version is preferable as it adds extra flavour and helps keep the meat moist during cooking. A boneless joint will cook slightly faster, so check for tenderness after 6 hours on Low. You may also need to tie the boneless joint with kitchen string to help it maintain its shape
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