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Slow Cooker Leg Of Lamb

overhead shot of cooked leg of lamb on a white platter, half shredded

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5 from 3 reviews

Slow cooker leg of lamb is an easy yet impressive dish. A simple paste made with dried rosemary, garlic, and oil is rubbed all over the lamb, then slow cooked to perfection. The result is a juicy, falling-apart lamb that is elegant enough for holidays (like Easter) or special occasions, but also easy enough to make any day of the week. Instructions to make this restaurant-quality leg of lamb in the Instant Pot are also included.

Ingredients

Units Scale
  • 4-5 pound leg of lamb, fat trimmed
  • 1 cup low-sodium beef broth
  • 1 tablespoon oil (to sear the meat, optional)
Rosemary Paste:
  • 1/4 cup dried rosemary
  • 1 tablespoon oil
  • 4 garlic cloves, minced
  • 2 1/2 teaspoons salt
  • 1 1/2 teaspoon pepper

Instructions

Prepare The Lamb

  1. In a small bowl, mix together the rosemary paste  ingredients.
  2. Rub the rosemary paste mixture evenly all over the lamb.

Slow Cooker

  1. Pour broth into the slow cooker. Add the prepared lamb.
  2. Cook HIGH 4-5 hours or LOW 8-10.

Instant Pot

  1. Turn the on the pressure cooker to saute. Once hot, add oil and the prepared lamb. Sear a few minutes on both sides until browned. You may need to cut your lamb into pieces to make it fit and you may need to do this in batches. Remove lamb and let cool.
  2. Pour broth into the pressure cooker and deglaze by scraping off any browned bits from the bottom with a wooden spoon. Add the lamb back to the pot.
  3. Select manual setting. Adjust to high pressure & and set time for 15-20 minutes per pound of meat (see note below).
  4. When cooking time has completed, naturally for about 10 minutes, then quick release for remaining pressure.

Notes

  • The Instant Pot manual (https://instantpot.com/instantpot-cooking-time) recommends that you cook leg of lamb 15 minutes per pound of meat. I have found that I need at least 20 minutes per pound.

Nutrition

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