Grandma's Mediterranean Garlic Rosemary Slow-Cooker Lamb Recipe (7 Ingredients) by Elisa Schmitz
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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. Not to mention that you get the health benefits of protein.
To make this easy, high-protein, 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!
Cuisine: American / Mediterranean
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)
Here's how to make it:
- Turn on your slow cooker. Place lamb into the bottom of the slow cooker. (If your lamb is too big for your slow cooker, you can cut some of it off to make it fit. I used a boneless lamb leg in this recipe, but you could use bone-in. It may affect cooking time.)
- 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.
- Store leftover lamb in an airtight container in the refrigerator.
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