Menu Enter a recipe name, ingredient, keyword...

Leg of Lamb in the Slow Cooker with Garlic and Rosemary


Google Ads
Rate this recipe 4.5/5 (6 Votes)


  • olive or canola oil, for cooking
  • 1 bone-in leg of lamb
  • 4-5 medium Yukon Gold potatoes, chopped into chunks
  • 1 head garlic, peeled
  • salt
  • a few sprigs of rosemary
  • about a wineglass full of red wine


Preparation time 15mins
Cooking time 480mins


Step 1

Rub the oil all over the lamb and either brown it in a hot pan or throw it on the grill to get some colour. Meanwhile, toss all the potatoes and about half the garlic cloves into the bottom of your slow cooker.

Put the lamb on top of the potatoes, squish a few more cloves of garlic and rub it over the surface, then sprinkle with salt. Toss in a few sprigs of rosemary and pour some wine in around the potatoes, cover (if the bone sticks out, cover the lid with foil to seal in the heat) and cook on low for 6-8 hours. Carve the lamb and serve with the potatoes, finished with a squeeze of lemon, if you like. Serves 6-10.

You'll also love

Review this recipe

Lamb-Bacon Burgers with Spicy Aioli Rack of Lamb with Herb and Mustard Crust