Tasty Easter Slow Cooker Roast Lamb Leg

Easter dinner holds a special place in my heart. While I enjoy all the seasonal dishes, there’s something about a perfectly cooked lamb that makes the holiday feel complete. But let’s be honest – nobody wants to spend their entire Easter Sunday stuck in the kitchen monitoring the oven. That’s where my slow cooker comes to the rescue.

I’ve learned that using a slow cooker for lamb isn’t just convenient – it’s actually one of the best ways to get tender, flavorful meat that falls right off the bone. I pop everything in before church, and by the time we’re home, the house smells amazing and dinner is practically ready. No stress, no fuss, just a wonderfully cooked Easter meal that gives me more time to spend with family.

Whether you’re hosting your first Easter dinner or looking for an easier way to prepare your traditional lamb, this recipe might just become your new holiday go-to. Trust me, your future self will thank you for choosing this hands-off approach.

What Kind of Lamb Should I Use?

For a slow cooker lamb recipe, boneless leg of lamb is your best bet since it fits nicely in the cooker and cooks evenly throughout. You can find lamb leg at most grocery stores, but your local butcher might offer better quality options – just ask them to remove the bone and tie it for you if it hasn’t been done already. While Australian or New Zealand lamb tends to be a bit smaller and milder in flavor, American lamb is typically larger and has a slightly stronger taste – both work great in this recipe. When picking your cut, look for meat that’s pink to light red with white (not yellow) fat, and aim for a piece that has some marbling throughout for the best flavor during the long cooking process.

Options for Substitutions

While lamb is the star of this Easter dish, there are several ingredients you can swap if needed:

• Leg of lamb: This is the main ingredient that really shouldn’t be substituted for the authentic Easter experience. However, if you must, you could use a lamb shoulder, though cooking times might need to be adjusted slightly.
• Red wine: If you prefer not to use alcohol, replace the wine with additional lamb broth plus 1 tablespoon of balsamic vinegar to maintain that rich flavor.
• Lamb broth: Can’t find lamb broth? Beef broth works great as a substitute. You could also use chicken broth in a pinch, but add a bit more herbs to boost the flavor.
• Red onions: Yellow or white onions work just fine here. Sweet onions are good too – just use what you have in your pantry.
• Fresh herbs: If you don’t have fresh thyme and rosemary, you can use dried herbs instead. Use about 1 teaspoon dried herbs for every 3 sprigs of fresh herbs called for in the recipe.
• Butter: You can swap the butter with additional olive oil, though butter does add a nice richness to the sauce. If using salted butter, just reduce any added salt in the recipe.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking lamb in a slow cooker is skipping the initial searing step – taking just 5 minutes to brown the meat on all sides creates a rich flavor base and beautiful color that you can’t achieve otherwise. Another common error is lifting the slow cooker lid too frequently during cooking, which can add an extra 15-20 minutes to your cooking time each time you peek. The seasoning timing is crucial too – while herbs can go in at the start, salt should only be added in the last hour of cooking, as early salting can draw out moisture and make the meat tough. For the best gravy, don’t forget to strain the cooking liquid and thicken it properly with a flour-butter mixture (roux) at the end – rushing this step can result in lumpy or thin gravy. To ensure fork-tender results, always let the lamb rest for 15-20 minutes after cooking, loosely covered with foil, before slicing against the grain.

What to Serve With Slow Cooker Lamb?

Since this tender slow-cooked lamb is rich and savory, it pairs perfectly with sides that can soak up all those delicious juices. Creamy mashed potatoes are a must-have, but you could also try roasted baby potatoes tossed with herbs, or even some fluffy couscous. For vegetables, I love serving this with roasted carrots and parsnips, steamed green beans, or sautéed Brussels sprouts – basically any veggie that can stand up to the lamb’s bold flavor. A simple mint sauce or red wine gravy on the side gives everyone options for topping their meat, and some warm dinner rolls are great for mopping up any extra sauce from the plate.

Storage Instructions

Keep Fresh: Got leftover lamb? Place it in an airtight container along with any remaining gravy and pop it in the fridge. It’ll stay good for up to 3 days. The flavors actually get even better as they meld together in the fridge!

Freeze: This slow-cooked lamb freezes really well. Slice the meat and store it with the gravy in a freezer-safe container for up to 3 months. Pro tip: freeze in portions so you can thaw just what you need for a meal.

Reheat: To warm up your lamb, place it with the gravy in a covered dish and heat in the oven at 325°F (165°C) for about 20-25 minutes, or until heated through. You can also use the microwave – just heat in short bursts and stir the gravy occasionally. Add a splash of broth if needed to keep the meat moist.

Preparation Time	15-20 minutes
Cooking Time	480 minutes
Total Time	495-500 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2300
• Protein: 150-170 g
• Fat: 130-150 g
• Carbohydrates: 50-60 g

Ingredients

For the lamb:

• 2 tbsp olive oil
• 2.8 lb boneless leg of lamb (tied with kitchen twine)

For the gravy:

• 300ml lamb broth
• 200ml red wine
• 2 tbsp all-purpose flour
• 30g unsalted butter (I like Kerrygold unsalted butter for this)

For the aromatics:

• 5 sprigs rosemary
• 2 red onions (cut into wedges)
• 5 sprigs thyme
• 2 garlic cloves (finely sliced)

For serving:

• steamed vegetables
• mashed potatoes

Step 1: Brown the Lamb

Begin by heating oil in a large non-stick frying pan over medium-high heat.

Add the lamb to the pan and brown it on each side for 4-5 minutes to develop a rich, golden crust.

Once browned, set the lamb aside.

Step 2: Prepare the Gravy

Set your slow cooker to low.

In a separate saucepan, melt the butter until it begins to foam.

Stir in the flour to create a roux.

Gradually whisk in the stock, ensuring there are no lumps, then add the wine.

Bring the mixture to a boil and then set aside.

This will become your flavorful gravy.

Step 3: Assemble the Ingredients in the Slow Cooker

Add the onion, garlic, thyme, and rosemary to your slow cooker.

Place the browned lamb on top of these aromatics.

Pour the prepared stock and wine gravy over the lamb.

Put the lid on the slow cooker and cook on low for about 8 hours, or until the lamb is soft and tender.

Step 4: Thicken the Gravy

Once the lamb is cooked, carefully remove it from the slow cooker and place it on a plate, covering it to keep warm.

Strain the liquid from the slow cooker into a saucepan, discarding the solids.

Simmer the liquid until it reduces and slightly thickens to your liking.

Step 5: Serve the Lamb

To serve, slice or shred the lamb as it will be quite tender.

Pair it with mashed potatoes, green vegetables, and generously drizzle the thickened gravy over the top.

Enjoy your delicious, slow-cooked lamb meal!