This set-and-forget lamb roast will reward you with enough juicy, succulent meat to feed a crowd. The recipe feeds six, but you can easily adjust it to serve more or less people at your dining table, or to simply enjoy some leftovers!
How to make a slow cooker lamb roast: key tips
Use a small, sharp knife, such as a paring knife, to make incisions 1-2cm deep all over the lamb. Slice the garlic cloves into halves, thirds or quarters, depending on the size of the cloves, and push the pieces into the incisions you made in the lamb.
Placing the potatoes in the slow cooker first and then nestling the lamb on top keeps the lamb elevated while cooking so that it cooks more evenly and doesn’t become stuck on the bottom of the cooker.
One thing that people often do when cooking a large piece of meat in the slow cooker is take it out as soon as it’s done. Then they discover that the meat is lacking flavour and even a bit dry. This is because the meat needs to be rested. At the end of the cooking time, rest the lamb in the cooking liquid, so that the protein relaxes and some of the juices in the slow cooker are reabsorbed into the meat. The result? Wonderfully succulent lamb that is full of flavour.
You will know your lamb is ready when the meat can be easily pierced and pulled apart with a fork.
Key ingredients in this slow cooker lamb roast recipe
When choosing a lamb roast for your lamb, a bone-in leg of lamb works very well, but you could also make this meal using a boneless shoulder roast, if you desire.
Potatoes bulk up this slow cook and add heartiness. Choose medium waxy potatoes, such as Dutch cream or red potatoes. Personally, I like to use baby (chat) potatoes, as you don’t need to peel them and they hold their shape after cooking for ages. I simply halve them, or quarter them, if large.
I really love to use fresh bay leaves when slow cooking, as they not only impart an amazing flavour to the meat, but their aroma is incredible.
Here are another 42 hearty slow cooker dinners you may like to try, plus a whole slow cooker roast chicken that would make a great meal on any day of the week.
This recipe was originally submitted by MandiOJ, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.
Ingredients
- 1 1/2 kg lamb roast
- 6 garlic cloves
- 1 sprig fresh rosemary
- 6 potatoes peeled
- 1/2 cup beef stock
- 4 bay leaves
Method
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Step 1Halve potatoes if they are large, and place in slow cooker pot.
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Step 2Make incisions in roast and press in garlic and rosemary. Place any loose rosemary leaves in pot.
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Step 3Place roast on top of potatoes.
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Step 4Add stock and bay leaves to bottom of pot. Roast should sit just above the liquids.
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Step 5Cook on high for 4-6 hours until meat is cooked. Wrap roast in foil to rest for 10 minutes before carving.
Equipment
- 1 slow cooker
Recipe Notes
How can I adjust the servings of this slow cooker lamb roast?
This recipe serves 6 people, and for this you will need around a 1.5kg lamb leg roast, 6 garlic cloves and 6 medium potatoes. To serve more or less people, aim for about 250g meat, 1 garlic clove and 1 medium potato (2 baby potatoes) per person. You can adjust the herbs depending on your tastes.
Can I make a gravy for this slow cooker lamb roast?
You can easily use the juices in the bottom of the slow cooker to make a gravy. Melt 1½ tbsp butter in a saucepan over medium heat. Stir in 2 tbsp flour and cook, stirring, until the mixture is combined and bubbling. Remove the pan from the heat and slowly add ½ cup of the strained cooking juices, stirring constantly. Return the pan to the heat and stir until the gravy comes to the boil. Reduce the heat to low and simmer for 5-7 minutes or until the gravy is nice and thick. Instead of ½ cup cooking juices, you could add ¼ cup cooking juices and ¼ cup dry white wine.
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