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**Slow Cooker Braised Leg of Lamb

Slow Cooker Braised Leg of Lamb

  • Cooking Time:

    6-8 hours
  • Servings:



8 lb. Leg of Lamb, bone-in
1/3 c. fresh mint, chopped
3-4 sprigs of fresh rosemary, chopped
2 tsp. Lemon Pepper
3 cloves of garlic, smashed
1/8 c. olive oil
sea salt to taste
1 cup hearty red wine
3-4 sprigs thyme
1 red onion, chopped

This Slow Cooker Braised Leg of Lamb will have your guests thinking you slaved away in the kitchen all day!  A combination of fresh herbs and hearty red wine lend amazing flavor to this delicious, refined dish.

  1. Make a marinade for the lamb by combining the mint, rosemary, lemon pepper, garlic and olive oil; rub marinade all over the lamb.
  2. Next, season with sea salt to your taste. If possible, cover lamb and refrigerate for a few hours or overnight.
  3. Remove lamb from marinade; meanwhile heat a heavy-bottomed pan (preferably cast iron) over medium-high heat.  Add a touch of olive oil to hot pan and start to sear lamb.  Sear on all sides.
  4. Add red wine, red onion and thyme sprigs to crock, then place seared lamb into crock.  Cover and crock on LOW 6-8 hours.

NOTE:  Great with roasted potatoes, carrots and mint jelly.  Also, if you do not have wine on hand, try balsamic vinegar or beef broth.

Optional: For presentation, I have placed under the broiler for a few minutes.

Happy Crocking!

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leg of lamb

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10 years ago

I wanted to try this recipe but could only find a boneless leg of lamb. Would that work? Is there anything I need to change or be aware of? So excited to start using my crock pot more often!

Sarah Painter
Sarah Painter
9 years ago

I tried this recipe last week. Following the directions to the letter, I marinated the [butterflied] leg of lamb in the fridge then took it out next morning. Each piece was braised on both sides in a cast iron pan, then removed to the crock pot. My husband and I put it on the lowest setting–cooking it for 5-7 hours. As Jewish observers of Passover and other high holy days, may we say this was the most tender, juiciest lamb we’ve ever had. Thanks so much!

Gail Martens
Gail Martens
8 years ago

If you substitute balsamic vinegar for the wine would you still use 1 cup?

Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

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