Easy Crockpot Lamb Roast Recipe

Top view of lamb roast on a white scalloped platter with fresh herbs.

Easy Crockpot Lamb Roast Recipe

Make a holiday-worthy Crockpot Lamb Roast with this simple recipe. Tender and juicy meat slow-cooked with savory sauce and aromatic herbs.

Prep Time10

Cook Time5 30

Resting Time10

Total Time5 50

Servings: servings (8-10)

Calories: 403kcal

Author: Stephanie Wilson

Ingredients

1 large leek cleaned and sliced into half moon (white and light green parts)
1 large onion chopped
2 tablespoons cornstarch
3 pounds lamb roast bone in leg of lamb or lamb shoulder (3-4 lbs)
salt and pepper to taste
4 garlic cloves minced or pressed
4-6 sprigs fresh rosemary divided, for cooking and garnish
3 cups beef broth
1-2 cups water

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Instructions

For the Lamb

Add the leeks, chopped onions, and 1-2 rosemary sprig into the base of the slow cooker. Sprinkle cornstarch over the top and toss to coat.
Generously season the lamb roast with salt and pepper. Place the roast into the crockpot and pour stock and water until it reaches at least halfway to 2/3 up the sides of the lamb. Add additional water (or stock) if needed.
Slow cooker on low for 8 hours or high for about 5 hours. Cooking times may vary depending on the size of your roast. Cook until the lamb is tender and to your liking.
Once the lamb is tender enough to easily separate with a fork, remove it from the slow cooker and place it in a roasting pan. Roast in a 375℉ oven for 15-20 minutes to brown. Remove from the oven and let rest for 10-20 minutes.

For the Gravy

While the lamb is browning, make the gravy. Transfer the cooking liquid to a fat separator if you have one. A baster works well too. Then, pour the juices into a saucepan.
Create a slurry by mixing 1 tablespoon of cornstarch with 1 tablespoon of water and then add to the saucepan. The onions and leeks can be added to the gravy if desired. Bring the gravy to a boil, then reduce to a simmer and cook until reduced and it reaches the desired thickness. Serve with lamb.

Notes

Cooking Time: The cooking time will vary depending on the weight of your lamb and crockpot. Ceramic inserts heat slower than metal inserts and may have a longer cooking time. Begin checking tenderness at about 5 hours. The meat will fall apart easily with a fork.

Lamb Cuts: This recipe can be made with a leg or shoulder roast. The recipe is written for a lamb leg as it's a leaner cut of meat, benefiting from a slow roasting cooking method.

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