This easy herb & garlic crock pot lamb roast recipe is the perfect meal for the holiday dinners 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!
Imust confess while I don’t enjoy chewy lamb chops, I love any tender slow cooker meat like this crock pot 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 in the oven 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 crock pot 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 in stead of the oven until it’s tender and delicious. This recipe is perfect for dinner parties or even weeknight dinners with carrots and potatoes for a one pot meal.
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 some nice roasts at a good price I had to try it. And slow cooker recipes like this one are the easiest dinners to make. Just 10 minutes of meal prep and come back hours later to a delicious meal.
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 so they are best cooked in the ovenor using other cooking methods.
What I did use was a leg of lamb and sometimes a I use a boneless lamb shoulder roast. It takes awhile to get tender so this makes it the perfect cut for a slow cooker. To learn more about the different cuts, check this article from Jamie Oliver.
Recipe ingredients and preparing the roast.
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 fresh garlic cloves are used to stuff the piece of meat to add extra flavor. while 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 cooking liquid like beef broth or beef stock. The roast and the roasted vegetables will produce enough liquid.
You can also roast potatoes, carrots, celery and onions along with the tender lamb for a full meal.
How to make crock pot lamb roast.
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 an instant read 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.
You could probably make some gravy with flour and the juices from the roast but that’s why I like to add the veggies with the roast because when the slow cooker is done, dinner is done.
Store leftover lamb in an airtight container. Please scroll down for a printable recipe card.
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 with this slow cooker roast lamb.
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
- slow cooker lamb stew
I’m keeping this crock pot leg of lamb 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!
Crock Pot Lamb Roast Recipe
This is the time of year to make a nice herb garlic crock pot lamb roast. Easy to make and the perfect way to celebrate the holidays with loved ones.
Ingredients
- 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
Instructions
- 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. You can season the veggies with a little salt and black pepper if you wish.
- Put the roast on top of the veggies, 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 meat for us. The internal temperature using a meat thermometer should be at least 145°F.
- Place on a platter and surround with the vegetabls. Cover with foil and let rest for 10 minutes then serve.
Notes
Please note you should let the lamb rest before slicing. It will continue to cook 5-10° while resting.
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 at least 145°F for medium rare. Use a meat thermometer if you are trying to reach a certain level of doneness. Mine was medium well when finished. I wanted it to be as tender as possible.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 630Total Fat: 42gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 211mgSodium: 503mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 58g
And if you like this recipe please come back and give it a star rating!
Desi says
Thank you for this wonderful recipe. I cooked on slow on top of carrots, potatoes and celery all day. My family loved it!!!
I definitely will make again.
Denise says
Hi Desi, so glad you liked it! It’s definitely an easy way to make lamb.
Sharon Young says
I made this today with a 5lb leg of lamb. It was so tender and the veg very tasty. I strained the juice, added flour to make a fantastic gravy. Since it was just for the two of us I will have to make a plan for the leftovers. I think lamb curry will be one dish. Thank you for the recipe.
Denise says
Hi Sharon, I’m so glad you liked it. When we smoke a leg of lamb and have leftovers we make this yummy flank steak stir fryer instead of the flank steak.https://mylifecookbook.com/spicy-flank-steak-stir-fry-recipe/
However the smoke lamb isn’t as tender and holds up to the stir fry.
I’ll have to try a curry next time. That’s a great idea!
Dalton says
Hi Denise. I’m trying cooking lamb for the first time and found your recipe. How can i adjust the recipe to fit for 1.4 lbs of lamb instead of 3? Should i just half everything? Also, would the time it cooks also be cut down or would i keep it the same? Thank you
Denise says
Hi Dalton, yes I would cut the ingredients that you use to season the lamb in half since it’s about half as big as my roast. Also I think the time will be less. You will have to check it after a few hours depending if you cook it on a high or low setting. The internal temperature should be 145° when using a meat thermometer to make it medium well. I hope that helps and you like it! Good luck.
carlyn says
My roast is swimming in liquid….should I remove some of the liquid so it doesn’t get soggy?
Denise says
Hi Carolyn, yes I would take out as much liquid as you want and keep it just incase you want to add some back.
Sara says
Hi! How much of the veggies do you put in? For example, half a cup of celery or 1 cup of potatoes etc.? I’m just trying to figure out how much of each to cut up and place on the bottom. Thanks!
Denise says
Hi Sara, you can pretty much put as much or as little as you want. I made a similar recipe yesterday with chicken and I used about 3 carrots and 3 medium sized golden potatoes and 1 onion. Hope that helps and you like the lamb!
Jacqueline says
I cooked my first ever lamb roast using this recipe. It was perfect. Thank you.
Denise says
So glad you liked it!
Betsy Rosenberg says
Would you mix up the seasonings the night before?
Denise says
Hi Betsy, I usually make this in the morning for dinner at night. If you wanted to prepare the roast the night before you could certainly do that. I referring to stuffing it with garlic and rubbing the oil and spices all over it. Hope that helps and let me know if you have any questions.
Janie says
If you add broth what would I use beef?
Denise says
Hi Jaanie, yes beef would be the best option. Hope you like it!
Karen says
I’m all in for hearty, tender lamb. So glad that spring starts off chilly because this would make a cozy Easter dinner!
BETTY says
This will be my first time cooking a lamb roast, I’m so excited to use your method. I will certainly let you know how it turns out. Thank you in advance for your clear and precise advice, it is greatly appreciated!
Denise says
Hi Betty, I certainly hope you like it and please let me know if you have any questions.
J says
I read that a lamb roast can be cooked on high in the crock pot and not get tough. I seared mine first (because it makes it look more appealing and renders off some of the outside fat), then put on high for about 4 hours. This was at high altitude (~9000 feet). I tested it with a fork and it came apart easily. Then I put it on the lowest setting (low or warm) until everyone was ready to eat (another hour or so). Served with the half onions and rough sliced carrots I put in the bottom of the crock. Everything was tender and really good. I made the mistake of adding coconut oil to the bottom of the crock when I put the veggies in. It did make it a bit greasy feeling, so I would t do that again. I also added about 1/2 cup of water/stock when I first put the veggies in. It was not soggy. If you’re afraid of that, just remove the roast from the crock when it’s at your desired tenderness. Good luck!
Denise says
Hi J, thanks so much for coming back and sharing your tips! I’m sure that will be very helpful to others.
Gin says
Hey, Denise! I was reading into lamb and a lot of websites recommend to use red wine. Should I use it when I sear in the pan or add it to the bottom enough with my vegetables?
Denise says
HI Gin, I don’t cook much with wine but I don’t see any reason why couldn’t do that. Please let me know if you do and how it turns out. Good luck!
Connie says
Do you cut it up into pieces or place it in whole ?
Denise says
Hi Connie,
I guess you are talking about the lamb? I just place it in whole. Let me know if you have any other questions and I hope you like it!
Jane says
How long is “all day”? 8 hours? 12?
Denise says
Hi Jane,
Usually for me it’s low for about 8hrs. It’s hard to say because I’ve had different slow cookers and they took different amounts of time but for the most part they were done in 8 hours on a low setting. Hope that helps! Let me know if you have any questions.
Fran says
Mine is almost 5 lbs Should I cook it longer than 8 hours on low?
Denise says
Hi Fran, I think you should. Maybe cook it on high for 4-6 hours and then if it doesn’t seem done keep cooking. If it’s done cooking early you can always let it stay warm in the slow cooker. Good luck!
Donna says
What temp, high or low? No liquid?
Denise says
Hi Donna,
Sorry for the confusion. I did not put any liquid in because I didn’t want it to get soggy. I’ve been making pork roasts without the liquid and they come out nice so I did the same with the lamb. You can add some type of broth if you like but I didn’t. Also you can cook it either at low temp or high temp. I personally like to cook it on low all day and checking to see if it’s at the desired tenderness. However sometimes I don’t have that much time and cook it on high for at least 4 hours. I’ve also found it depends on the slow cooker. I’ve had quite a few slow cookers over the years and they each cook differently. Hopefully that was a little help. Please let me know if you have any questions.