Grandma's Mediterranean Garlic & Rosemary Slow-Cooker Lamb Recipe (7 Ingredients) by Elisa Schmitz
When I was growing up, my Old World grandmother from Croatia would make lamb on special occasions like Easter and Christmas. She would spend all day making a lamb that was so succulent, the meat would literally fall off the bone. I have recreated her Mediterranean lamb recipe and it was delicious (and brought back all the feels).
Recently, though, I wondered if I could simplify her lamb recipe by making it in the slow cooker. Would making a leg of lamb in the slow cooker turn out just as delicious as roasting it in the oven? I have great news: it did! Making Mediterranean lamb in the slow cooker was as easy as it was delicious. The meat was so juicy and tender, it pretty much carved itself!
This garlic and rosemary lamb recipe is so succulent, it deserves a place on every holiday table. But, this slow-cooker lamb recipe is so easy, it makes every day a holiday! So don't wait for a special occasion to make it.
With just seven ingredients and minimal prep, you can make lamb that's so tender and juicy, the meat literally falls off the bone. Plus, the juices from the lamb are amazing served over rice or for "au jus" style dipping and serving.
To make this easy, gluten-free slow-cooker lamb recipe, you need seven simple ingredients: a 4-pound lamb leg (I used boneless lamb), extra virgin olive oil, minced garlic, fresh rosemary, smoked paprika, onion powder and beef or chicken stock. After only five minutes of prep and four hours of slow cooking, this low-sodium, low-calorie lamb is ready to delight your friends or family.
You can serve this savory lamb with roasted potatoes, rice or your favorite side dishes. I also served the lamb on Hawaiian rolls as sliders au jus, and they disappeared fast. My dad commented that the taste took him back to his childhood in Croatia. I think Grandma would be proud!
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Cuisine: American
Prep Time: 5 minutes
Cook Time: 4 hours (high)
Total Time: 4 hours and 5 minutes
Servings: 8
Ingredients
- 1 leg of lamb (about 4 pounds)
- 2 tablespoons extra virgin olive oil
- 2 teaspoons minced garlic
- 2 1/2 tablespoons fresh rosemary (half chopped and half sprigs)
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1 1/2 cups beef stock or chicken stock (I used chicken stock)
Helpful Products
- Hawaiian Rolls
- Slow Cooker
- Tongs
- Ladle
- Cutting Board
- Chef Knife
- Measuring Cups
- Measuring Spoons
- Salt and Pepper
- Airtight Containers
- Pepper Grinder
- Meat Thermometer
Recipe Notes
- I used a boneless lamb leg in this recipe, but you could use bone-in (note that it may affect cooking time).
- If your lamb is too big for your slow cooker, you can cut some of it off to make it fit.
- Lamb is done when it reaches 145 degrees F on a food thermometer.
- To reduce sodium even more, use low-sodium beef or chicken stock or broth.
- Store leftover lamb in an airtight container in the refrigerator.
- This lamb is delicious served on Hawaiian rolls as sliders with a side of the juices from the slow cooker.
Here's how to make it:
- Turn on your slow cooker. Place lamb into the bottom of the slow cooker.
- Drizzle the olive oil over the lamb. Spread the garlic, chopped rosemary, smoked paprika and onion powder over the lamb. Season with salt and pepper, if desired.
- Pour the beef or chicken stock into the slow cooker. Add the rosemary sprigs.
- Cover the slow cooker with the lid.
- Cook on high heat for four hours. Meat should be tender, juicy and easily come apart. Lamb is done when it reaches 145 degrees F on a meat thermometer.
- Remove lamb from slow cooker and allow to rest a few moments before carving. Be sure to serve lamb with some of the delicious juices in the slow cooker.
Nutrition Facts Per Serving
Calories: 115
Total Fat: 5.5g
Saturated Fat: 1.6g
Cholesterol: 45mg
Sodium: 134mg
Total Carbohydrate: 0.8g
Dietary Fiber: 0.2g
Total Sugars: 0.3g
Protein: 14.9g
Vitamin D: 0mcg
Calcium: 10mg
Iron: 1mg
Potassium: 181mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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