This easy herb & garlic slow cooker lamb roast recipe is the perfect meal for the holidays or special Sunday supper. The herbs and garlic add so much flavor to both the lamb roast and the vegetables. And when this roast is made in the slow cooker or crockpot it frees up time so you can spend time with your loved ones.
You might also like leg of lamb made in the air fryer!
I must confess I’m not a huge lover of lamb. I do love it when it is cooked on a spit but not chewy lamb chops. That is why I made this slow cooker lamb roast. It reminds me of how my grandma used to make roasts.
She would stud the meat with garlic and herbs and cook it all day until the meat was tender. So I tried to uses those flavors of herbs and garlic with this lamb roast and made it in the crockpot so it would taste just like hers and it did!
It’s studded with lots of garlic, rubbed with herbs and cooked all day in the slow cooker until it’s tender and delicious.
I like to make pork and beef roasts like this too. One of my favorite recipes is this garlicky pork roast that we eat all the time. It’s a less expensive meat to make and we use it for burritos, tacos and quesadillas.
However lamb is something special and reminds me of the holidays or special occasions. So when I saw that Aldi has leg of lamb I had to try it. And slow cooker recipes are the easiest dinners to make.
Preparing the lamb roast and ingredients I used.
For this recipe the ingredients I used were garlic cloves, olive oil, salt, black pepper, oregano and rosemary leaves to season the meat. This just takes a few minutes to do.
Note I used dried herbs and not fresh. If using fresh herbs the rule of thumb is 1 tablespoon fresh herbs equal 1 teaspoon of dried.
The garlic is used to stuff the meat white the herbs and olive oil are used to make a paste that’s rubbed all over the meat. Note that I do not use any liquid like beef broth or beef stock. The roast and vegetables will produce enough liquid.
You can roast potatoes, carrots, celery and onions along with the meat for a full meal. Make sure to place the vegetables in the slow cooker first and then the roast.
How to cook a lamb roast in the slow cooker.
This is a pretty easy recipe. Just a few steps and a couple of minutes of prep time to get it going in the morning and it will be done for you in the evening for dinner.
Note you could take an extra step to sear the roast in a cast iron skillet on medium high heat for 2-3 minutes on each side. However I find it isn’t necessary.
- Take 5 cloves of garlic and slice them thinly into slivers.
- Then cut little slits all over the roast and stuffed the garlic slivers in to the holes.
- Make a paste of the herbs, spices and olive oil and rub the herb mixture all over the boneless lamb leg.
- You can add any kind of fresh vegetables you like to your slow cooker. Season with salt and then rest the roast on top. I used potatoes, carrots, celery and onions.
- Cook it all day on low heat (about 8 hours) in the slow cooker for a tender and flavorful roast dinner. Or you can cook it on high heat and it will be done in approximately 5 hours. Cooking times may vary depending on the size of your roast.
- Place on a platter and surround with the roasted potatoes and other vegetables. Cover with aluminum foil until ready to eat.
The internal temperature should be 145° when using a meat thermometer to make it medium well. If you want to use a garnish, try some fresh herbs like a sprigs of rosemary or fresh thyme.
Store leftover lamb in an airtight container. Please scroll down for a printable recipe card.
What cuts of lamb works best in the slow cooker?
I would not make a rack of lamb or chops in the slow cooker. They are more tender than other cuts and usually more expensive. What I did use was a leg of lamb and sometimes a lamb shoulder roast. It takes awhile to get tender so this makes it the perfect cut for a slow cooker.
To learn more about cuts of lamb, check this article from Jamie Oliver.
What to serve with this recipe.
If you are using vegetables in the crockpot along with the meat you would just need a nice green salad for a full meal. However my suggestions for something a bit more festive. Try this pomegranate and quinoa, potatoes and Brussels sprouts with bacon or wrapped asparagus with goat cheese recipes. They are all easy and make a delicious side dish.
For more delicious lamb recipes check out these posts
- Middle Eastern Burger
- Slow Cooker Gyro Lamb
- Instant Pot Leg of Lamb (pressure cooker)
- Marinated Grilled Chops
- Smoked Leg of Lamb Roast
I’m keeping this slow cooker roast lamb recipe around for a holiday meal like Easter when the weather is better but still cool and you want a special warming dinner. It just takes minutes to season the meat and about 5 hours to cook for a delicious and special meal. Enjoy!
- 3 pounds lamb roast
- 5 cloves garlic, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon oregano
- 1 teaspoon rosemary
- Take the roast and cut little slits in it and stuff the garlic slivers into the holes.
- Make a paste with the olive oil, herbs and spices and rub the herb mixture all over the lamb roast.
- If you using vegetables, cut them and place in the slow cooker. I used carrots, onions and potatoes.
- Put the roast on top, cover and cook on low all day (about 8 hours) Or cook on high for 5 hours.
- Cooking times may vary depending on the size of your roast and your slow cooker. Just check to see if it's tender and to your liking. I cooked mine on high for 5 hours and it was perfectly tender for us.
- Place on a platter and surround with the vegetabls. Cover with foil and let rest for 10 minutes then serve.
Recipe Notes and Cooking Tips
- I did not use any liquid like beef broth or stock in this recipe. The meat and vegetables provide plenty of lqiuid during the cooking process.
- I used dried and not fresh herbs. If using fresh, use twice as much.
- The internal temperature of the roast should be 120°F for rare - 135°F for medium and 150°F for well done. Use a meat thermometer if you are trying to reach a certain level of doneness. Mine was medium well when done. I wanted it to be as tender as possible.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 630Total Fat: 42gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 211mgSodium: 503mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 58g