Slow Cooker Lamb Roast

Roast Lamb in a Slow Cooker

Slow Cooker Roast Lamb

A Great Meal For Winter

This is a fantastic recipe for those on the run with a busy life. There are no excuses not to have a Lamb Roast during the week. Do the prep, go to work and when you come home voila! If you don’t have a timer on your slow cooker buy one that plugs into the wall then plug your slow cooker into that. Even if you are at home, it’s still easy to pop this on and go about the daily grind. Enjoy!

Lamb Roast Recipe

Serves 4


1.4kg – 1.5kg lamb roast, easy carve
1-2 cloves garlic, cut into slivers
2 sprigs fresh rosemary
2 tablespoons olive oil
20g butter
1 large onion, sliced
1 x 400g tin butter beans, drained and rinsed
¼ cup chopped parsley
½  cup chicken stock
Salt and pepper


Make small incisions all over lamb with a very sharp knife
Insert a sliver of garlic and a sprig of rosemary in the incisions
Heat oil in a large frying pan, cook lamb until browned all over
Remove from pan and transfer to slow cooker
In the same pan, add butter and cook onion 1-2 minutes or until transparent
Place in slow cooker with remaining ingredients

Cover and cook on HIGH 3-4 hours, or LOW 6-8 hours
Season with salt and pepper
Remove meat from the slow cooker, and rest for 10 minutes before carving
Serve slices of lamb with beans and parsley sauce


Try adding other vegetables that are in season or just your favorites
Leftover Lamb can be re-heated and used the next day or used in sandwiches
Do the preparation in the morning and use a timer so it’s ready when you get home

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One comment

  1. Here you are = )Welsh Roast Leg of Lamb1.8-2kg/4-4bdlb leg of lamb2 lemons3 garilc cloves4 tbsp mint, chopped4 tbsp olive oilsalt and freshly ground black pepperFor the gravy:2 rounded tsp plain flour290ml/bd pint vegetable stock150ml/bc pint red wine2 tsp mustard (English or Dijon)1 tbsp redcurrant or cranberry jellyTo prepare the lamb, wipe with kitchen paper, then make about 10 large deep cuts in the flesh with a large sharp knife. Grate the rind and squeeze the juice of one and a half lemons, and finely chop the garilc.Mix the lemon rind and juice, garilc, mint, oil, salt and pepper in a small bowl.Put the lamb in a large food bag (a pedal bin liner is ideal). Pour the mint and lemon mixture into the bag, then rub it into the lamb through the bag. This will save your hands getting messy.Loosely fold the end of the bag over, and put the lamb in the fridge for at least an hour or overnight if more convenient.To finish, put the lamb in a roasting tin and pour over any remaining marinade from the bag. Add three tablespoons of water to the roasting tin to help stop the juices burning.Thinly slice the remaining half a lemon, then cut each slice in half. Fold the slices in half again and firmly push into the cuts in the meat.Roast the lamb for one hour to 75 minutes for moist pink meat. If you prefer it more cooked, roast for a further 15-25 minutes. Transfer the lamb to a warm serving platter and cover tightly with foil. Leave to rest for 15 minutes while you make the gravy.Set the roasting tin on the hob over a medium heat. Spoon off any excess fat, then stir the flour into the pan juices, stirring well until it forms a paste.Gradually stir in the stock, then the wine, stirring all the time until thickened and smooth. Stir in the mustard and jelly and simmer for 5 minutes. Taste and add more salt and pepper if necessary.To carve the lamb, steady the joint with a carving fork or large fork. Make the first cut vertically, about halfway down the joint. Cut until you reach the bone. Cut slices either side of this first cut to give you neat slices of meat.When you have removed all the meat from the top of the leg, turn it over and carve horizontally from the base.Ocho Cinco

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