If you’re craving a showstopper meal that’s easy to make, look no further than this slow cooker lamb roast infused with robust garlic and rosemary. It’s a wonderful way to let simple, earthy flavors shine—plus, you can set it and forget it while the slow cooker works its magic.
Ingredients
- 1 (3–4 lb) boneless leg of lamb, trimmed of excess fat
- 3 cloves garlic, minced
- 2 tablespoons chopped fresh rosemary (or 1 tablespoon dried)
- 1 tablespoon chopped fresh thyme (optional)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 cup beef or chicken broth
- 1 large onion, sliced
- 3 carrots, peeled and cut into chunks
Instructions
Start by prepping the lamb. In a small bowl, mix the garlic, rosemary, thyme (if using), salt, and pepper. Add in the olive oil to form a fragrant paste. Rub this mixture all over the lamb roast, ensuring you get every surface for maximum flavor.
Next, arrange the sliced onion and carrot chunks at the bottom of your slow cooker to form a savory bed for the roast. Gently place the lamb on top. Pour in the broth around the edges, avoiding rinsing off the herb paste from the lamb.
Cover the slow cooker and let it work its magic. Cook on low for about 8 hours or on high for 4–5 hours, until the lamb becomes fork-tender and the internal temperature reads at least 145°F (63°C) for medium doneness.
When the lamb finishes cooking, carefully remove it and let it rest on a cutting board for about 10 minutes, allowing the juices to redistribute. Slice or shred the lamb, then spoon some of the flavorful cooking liquid over the meat before serving.
For an extra pop of color and flavor, garnish with a sprig of fresh rosemary or thyme. Serve alongside mashed potatoes, roasted vegetables, or a warm crusty bread for a comforting meal you’ll be proud to share.
This recipe is perfect if you crave tenderness without the fuss of constant monitoring. Lamb is rich in protein and packs plenty of iron, making it a satisfying choice for a family gathering or a festive dinner. If you prefer a leaner cut, try a lamb shoulder roast—just adjust the cooking time accordingly.
Feel free to swap in vegetable broth for a lighter flavor, or experiment with your favorite spices. The beauty of a slow cooker is its forgiving nature—you can tweak as you like and still end up with a succulent, aromatic centerpiece that’s sure to impress. Enjoy!
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
