Flavorful, succulent, fall-apart tender boneless leg of lamb, seasoned Greek-style with loads of garlic, rosemary, oregano and citrus. Let your slow cooker do all the magic as this lamb leg cooks along with pearl onions in a special wine broth. Watch the how-to video toward the end of this post, grab all my tips and step-by-step below. (Don't have a slow cooker? No worries! See braising instructions.) 

Turn this awesome leg of lamb into a Greek feast! Side options: Greek roasted potatoes; Lebanese rice; Spanakopita; Traditional Greek Salad; Greek Green Bean Salad; Fasolada; Tzatziki Sauce; and Creamy Hummus.

Slow Cooker Boneless Leg of Lamb Served on Platter atop of a Bed of Pearl Onions. Parsley garnish

If it's Easter, Christmas, or whatever big occasion requiring an impressive centerpiece kinda dish, I often do my roasted leg of lamb with potatoes. It's tasty and just glorious to look at (you can check it out here.)

But, if you're new to working with lamb, it can be intimidating to start with a big bone-in lamb leg. Good news is, you don't have to!

Boneless leg of lamb can be just as impressive a dish. And in this recipe, we let the slow cooker do all the heavy lifting.  Because, let's face it, who doesn't love the ease of dumping everything into the crock, push a button, walk away, and return to a hot, fall-apart piece of meat ready to serve?!

Boneless leg of lamb in slow cooker with pearl onion and wine broth. Fresh herbs to the side for garnish

A few Tips for this Boneless Leg of Lamb Recipe

I have three tips here for you:

1.  Bring to room temperature, if possible. If you have the time, remove lamb from your fridge and season with salt and pepper then let it rest at room temperature for a bit (bring it to room temperature if possible.) This allows for efficient and even cooking (I know, we are using a slow-cooker, but it still helps, if you have the time.)

2. To Sear or Not to Sear? It's true that searing (or browning) the lamb before cooking is not a strictly necessary step, but it creates a beautiful crust and a deeper flavor! For me, it's worth the little extra effort.

3. Flavor the Lamb Well. Many people dismiss lamb because it's "too gamy," they say. The common mistake they make is that they don't appropriately flavor it.  In this recipe, we give our leg of lamb proper TLC with some favorite Greek flavors--loads of garlic, rosemary, oregano, fresh thyme, citrus and quality extra virgin olive oil.

Greek Boneless Leg of Lamb Served on Platter atop a bed of cooked pearl onions

Step-by-step: Boneless Leg of Lamb in the Slow Cooker

1. First, once you trim the fat off the leg of lamb, season only with salt and pepper. (If you have the time, let the lamb rest at room temperature for up to 1 hour.) Brown lamb in a cast iron skillet that's been coated with a little bit of extra virgin olive oil.

Boneless lamb leg browned in cast iron skillet

2. Now, let's add more flavor. When lamb is cool enough to touch, using a small knife, make a few slits all over and insert slices of garlic. Add the remaining minced garlic in a small bowl and mix with spices (I used rosemary and sweet paprika), fresh thyme, lemon juice and olive oil to rub all over the lamb. (That's right, loads of flavor!)

Spices mixed with garlic, lemon juice and olive oil to make garlic spice rub for boneless leg of lamb

3. Prepare your slow cooker (crock pot). Add pearl onions to the bottom of the pot, then add the liquid (wine and broth) and top with the spiced lamb.

Boneless leg of lamb added on top of pearl onions in slow cooker with wine and broth

4. Now let the slow cooker do its magic! Cover slow cooker and set on high for 4 hours or on low for 6 to 7 hours or until lamb is super tender that it falls apart at the poke of your fork!

Transfer to a serving platter and add some of that beautiful juice on top or to the side!

Slow Cooker with Boneless Leg of Lamb, Pearl Onions and Wine Broth

Don't have a slow cooker? You can make this in your Dutch oven or heavy pot! (Braising Instructions)

You can absolutely still make this boneless leg of lamb even if you don't have a slow cooker.  You can use a Dutch oven or an oven safe heavy pot to braise the leg of lamb instead. Important note: You will need to increase the liquid amount from 1 ½ cups to 3 ½ cups. Here is how it goes:

1. Pre-heat your oven to 350 degrees F.

2. Brown the lamb as stated in the recipe, but this time use your Dutch oven or large oven-save pot.  Remove lamb, and once cooled, make slits and add garlic slivers then apply the garlic spice rub just as directed in the recipe.

3. Place pearl onions in Dutch oven (or prepared oven-safe pot). Add 1 ½ cups red wine and 2 cups broth.

4. Add lamb to the Dutch oven. Bring to a boil for about 7 to 9 minutes, then cover and transfer to the oven for 2 to 2 ½ hours or until lamb is very tender. IMPORTANT: be sure to check periodically and add a little more liquid as needed. When lamb is finished, liquid will have reduced to about ⅓ of what it was when you started.

Turn it into a Greek feast! What to Serve Along

If you're having a special dinner party, this boneless leg of lamb can make a great centerpiece along with other Greek/Mediterranean dishes like:

Greek Roasted Potatoes 

Lebanese Rice

Traditional Greek Salad

Greek Green Bean Salad

Fasolada: Greek Bean Soup

Watch the Video for How to Make this Boneless Leg of Lamb in Slow Cooker

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Greek Boneless Leg of Lamb Served on Platter atop a bed of cooked pearl onions

Greek Boneless Leg of Lamb (Slow Cooker)


Description

Flavorful, fall-apart tender boneless leg of lamb, seasoned Greek-style with loads of garlic, rosemary, oregano. Let your slow cooker do all the magic as this lamb leg cooks along with pearl onions in a special wine broth.

See notes if you need braising instructions instead. And be sure to check out all the suggestions for what to serve along.


Ingredients

Scale
  • 3 lb/ 1.360 kg Bone less leg of lamb, fat trimmed
  • Kosher salt
  • Black pepper
  • Early Harvest Greek extra virgin olive oil
  • 12 garlic cloves (6 thinly sliced and 6 minced)
  • 2 tsp / 2.3 g dry rosemary
  • 2 tsp fresh thyme (from 4 or 5 springs)
  • 1 tsp dry oregano
  • ¾ tsp sweet paprika
  • Juice of 1 lemon
  • 1 lb pearl onions, peeled (or shallots, if you prefer)
  • 1 cup dry red wine
  • ½ cup low-sodium broth (beef or chicken broth is fine)
  • Parsley for garnish

Instructions

  1. Pat lamb dry and season generously with kosher salt and black pepper on all sides (if you have the time, set it aside at room temperature for up to 1 hour, otherwise continue on)
  2. Coat the bottom of a large skillet (I used my cast iron skillet) with a little bit of extra virgin olive oil. Heat skillet over medium heat until oil is shimmering but not smoking. Add the lamb and brown well on all sides (increase heat to medium-high if needed); about 7 minutes. Remove from heat and let cool enough to handle.
  3. Cut a few slits into the lamb on both sides and insert a slice of garlic in each of the slits.
  4. Now make a wet garlic spice rub for the lamb. In a small bowl, combine the minced garlic, rosemary, thyme, oregano, and paprika. Add lemon juice and 3 tablespoon extra virgin olive oil. Coat lamb on all sides with the garlic spice rub.
  5. Add pearl onions (or shallots) to the bottom of a large slow cooker (crock pot). Add wine and broth, then add the spiced lamb on top.
  6. Cover slow cooker and set on high for 3 to 4 hours or on low for 5 to 6 hours until lamb is fork-tender and you can easily pull it apart.
  7. Transfer to a serving platter adding the cooking juice on top or to the side to serve along. (See sides to serve along in the notes)

Notes

  • Cook's Tips: Start with quality lamb from a trusted source or butcher, it makes a difference. And remember, slow cookers vary, so do check on your lamb occasionally as it might be ready sooner or latter than indicated in the recipe.
  • Tips for What to Serve Along. You can turn this into a Greek feast! Here are some ideas: Greek potatoes (recipe here); Lebanese Rice (recipe here); Greek Salad (recipe here); Greek Green Bean Salad (recipe here); Tzatziki sauce (recipe here); Classic Creamy Hummus (recipe here)
  • Don't have a slow cooker? You can make this in your Dutch oven or oven-safe pot. The answer here is: braised lamb leg. Important note: You will need to increase the liquid amount from 1 ½ cups to 3 ½ cups. Here is how it goes: Pre-heat your oven to 350 degrees F. Brown the lamb as stated in the recipe, but this time use your Dutch oven or large oven-save pot.  Remove lamb, and once cooled, make slits and add garlic slivers then apply the garlic spice rub just as directed in the recipe. Place pearl onions in Dutch oven (or prepared oven-safe pot). Add 1 ½ cups red wine and 2 cups broth. Add lamb to the Dutch oven. Bring to a boil for about 7 to 9 minutes, then cover and transfer to the oven for 2  to 2 ½ hours or until lamb is very tender. Make sure to check periodically and add more liquid as needed. Remember that ovens vary and your lamb may take a shorter or longer time to cook. When lamb is finished, liquid will have reduced to about ⅓ of what it was when you started.
  • Leftovers? Refrigerate leftovers in a tight-lid glass container for 3 to 4 nights or freeze for later use. Warm thawed leftovers in a medium-heated oven; be sure to add enough liquid to your pan and cover with foil till warmed through.
  • Visit The Mediterranean Dish Store for all-natural and organic spices and our Greek extra virgin olive oils!
  • Prep Time: 20 mins
  • Cook Time: 6 hours
  • Category: Meat and Poultry/Entree
  • Method: Slow Cooker
  • Cuisine: Mediterranean

Keywords: Boneless Leg of Lamb, Slow Cooker Leg of Lamb, Greek Lamb

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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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Comments

  1. This may be a dumb question but...

    I am going to use my Dutch oven and follow the tips you posted but you mentioned to add more liquid if needed. How can I tell if it is needed? Thank you!

    1. Hi, Michelle. When you cook this in the dutch oven, the liquid is going to reduce through evaporation. You want that to happen, but if it starts to dip below about 1/3 of the original amount of liquid you put in there, you'll need to add more. Your really will just have to eyeball it :). Hope that helps!

  2. Suzy. I'm so impressed with your lamb solutions.
    I'm a husband doing the cooking these days. My lamb is a boneless leg cut into several steak-like slices.
    I would like to roast them together like your Big recipe, with gold potatoes and yellow onions, and the garlic and rub.
    My plan is to spread them out and broil the pieces, then (after inserting garlic) stack them and roast them with the potatoes and onions.
    Do you have any suggestions for me on this???
    I plan to do this Good Friday this April. Hope you can get back to me.

  3. Suzy. I'm so impressed with your lamb solutions.
    I'm a husband doing the cooking these days. My lamb is a boneless leg cut into several steak-like slices.
    I would like to roast them together like your Big recipe, with gold potatoes and yellow onions, and the garlic and rub.
    My plan is to spread them out and broil the pieces, then (after inserting garlic) stack them and roast them with the plates and onions.
    Do you have any suggestions for me on this???
    I plan to do this Good Friday this April. Hope you can get back to me.

    1. Hi, Howard! That sounds like a fun twist! I've never cooked a boneless leg quite like that, but would love to hear how yours turns out!

  4. Plan on making this again for Xmas but cant remember if the netting should be left on or taken off. Cant tell what you did, so please let me know. Thanks!

  5. Made this for Easter and it turned out fantastic! My sister in law begged for the recipe (yes, I gave it to her!) Easy to make in the slow cooker! Thanks for sharing!

  6. Perfect! I couldn't get pearl onions so used shallots sliced into thick rings. The lamb was so flavoursome and tender. This is definitely our favourite way of cooking lamb

  7. Hello! I made this last year for Easter and it was so good. I just started prepping again this morning and realized I accidentally bought BONE IN leg of llama, 4lbs. Any suggestion on how to cook this and if it will be as good??

  8. Leave out the wine too powerful and destroys the flavor of the lambe - next time i will use beef broth or chicken broth. But it was very tender and looked as she posted. I also did the lebanese rice which was very good also. I love all her recipes use them all

  9. I made this came out super tender - only thing i did not like was the red wine - way too much and over powering. Would definately make again, but omit the wine and use a beef or chicken broth. All other spices were fine. By the way I love wine but it took way too much away from the lamb. Was very tender and looked exactly like hers but i think leave the wine out and will be perfect.