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.
- 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
- 3/4 tsp sweet paprika
- Juice of 1 lemon
- 1 lb pearl onions, peeled (or shallots, if you prefer)
- 1 cup dry red wine
- 1/2 cup low-sodium broth (beef or chicken broth is fine)
- Parsley for garnish
- 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)
- 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.
- Cut a few slits into the lamb on both sides and insert a slice of garlic in each of the slits.
- 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 tbsp extra virgin olive oil. Coat lamb on all sides with the garlic spice rub.
- 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.
- 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.
- 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)
- 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 1/2 cups to 3 1/2 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 1/2 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 1/2 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 1/3 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!
- Category: Meat and Poultry/Entree
- Method: Slow Cooker
- Cuisine: Mediterranean
Keywords: Boneless Leg of Lamb, Slow Cooker Leg of Lamb, Greek Lamb