Greek Boneless Leg of Lamb (Slow Cooker)
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.
Servings: 6 (up to 6 people)
Ingredients
- 3 pound (1.360) kg Boneless 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 teaspoons dried rosemary, or 2 tablespoons minced fresh
- 2 teaspoons fresh thyme, from 4 or 5 springs
- 1 teaspoon dry oregano
- 3/4 teaspoon sweet paprika
- Juice of 1 lemon
- 1 pound 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
- Fresh rosemary or thyme sprigs, garnish
Instructions
- Prepare the lamb. Pat lamb dry and season generously with kosher salt and black pepper on all sides. If time allows, set it aside at room temperature 45 minutes to an hour.
- Sear the lamb. Set a large skillet (I used my cast iron skillet) over medium heat, and coat with a little bit of extra virgin olive oil. Once the oil begins to shimmer, add the lamb and brown well on all sides, this should take about 7 minutes. (Increase heat to medium-high if needed.) Remove from heat.
- Season the lamb. Once the lamb is cool enough to handle, cut enough slits into the lamb on all sides and insert a slice of garlic in each of the slits. Now, in a small bowl, combine the 6 cloves of minced garlic, rosemary, thyme, oregano, and paprika. Add lemon juice and 3 tablespoons of extra virgin olive oil. Coat lamb on all sides with the garlic spice rub.
- Prepare the slow cooker. 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.
- Cook. 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.
- Serve: Transfer to a serving platter adding the cooking juice on top, dot with the onions and garnish with fresh herbs.
Video
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.
- Don't have a slow cooker? You can make this in your Dutch oven or oven-safe pot. Important note: You will need to increase the liquid amount from 1 1/2 cups to 3 1/2 cups. Here is how to make it:
- Pre-heat your oven to 350°F.
- Sear 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, the 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!
Nutrition
Calories: 261.1kcal | Carbohydrates: 11g | Protein: 31.1g | Fat: 6.7g | Saturated Fat: 2.4g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 2.7g | Cholesterol: 91.4mg | Sodium: 98.9mg | Potassium: 580.2mg | Fiber: 1.8g | Sugar: 3.4g | Vitamin A: 163.8IU | Vitamin C: 9.2mg | Calcium: 46.9mg | Iron: 3.2mg
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