Greek Boneless Leg of Lamb (Slow Cooker)

This Greek slow cooker lamb recipe features boneless leg of lamb cooked with garlic, rosemary, thyme, oregano, and lemon for tender, flavorful meat. Perfect for easy weeknight dinners, family meals, or Mediterranean-inspired dishes.

Ingredients

• 3 lb (1.36 kg) boneless leg of lamb, fat trimmed
• Kosher salt, to taste
• Black pepper, to taste
• Early Harvest Greek extra virgin olive oil
• 12 garlic cloves (6 thinly sliced, 6 minced)
• 2 tsp dry rosemary
• 2 tsp fresh thyme (from 4–5 sprigs)
• 1 tsp dry oregano
• ¾ tsp sweet paprika
• Juice of 1 lemon
• 1 lb pearl onions, peeled (or shallots)
• 1 cup dry red wine
• ½ cup low-sodium broth (beef or chicken)
• Fresh parsley, for garnish

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Instructions

1. Prepare the lamb
   Pat the lamb dry and season generously with salt and black pepper. If time allows, let it sit at room temperature for up to 1 hour.
2. Brown the lamb
   Coat the bottom of a large skillet with olive oil and heat over medium heat until shimmering. Brown the lamb on all sides, about 7 minutes. Remove from heat and let cool slightly.
3. Insert garlic slits
   Make small slits in the lamb and insert a thin slice of garlic into each slit.
4. Prepare garlic spice rub
   In a small bowl, combine minced garlic, rosemary, thyme, oregano, paprika, lemon juice, and 3 Tbsp olive oil. Rub the mixture evenly over the lamb.
5. Assemble in the slow cooker
   Place pearl onions or shallots at the bottom of the slow cooker. Pour in wine and broth. Lay the spiced lamb on top.
6. Cook the lamb
   Cover and cook on high for 3–4 hours or low for 5–6 hours until the lamb is fork-tender and easily pulls apart.
7. Serve
   Transfer the lamb to a serving platter. Pour the cooking juices over or serve on the side. Garnish with fresh parsley.

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Why You’ll Love This Recipe

• Tender, flavorful lamb that falls apart easily.
• Classic Greek herbs and lemon highlight the Mediterranean flavors.
• Perfect for a slow-cooked, stress-free main dish for family dinners or special occasions.

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Tips

• Brown the lamb well for deeper flavor before slow cooking.
• Insert garlic slices into slits to infuse the meat with aromatic flavor.
• Use a meat thermometer if needed—internal temperature should reach 145°F for medium-rare.

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Variations and Substitutions

• Herbs: Swap thyme for rosemary or add oregano for a bolder flavor.
• Wine: Use dry white wine or omit alcohol and increase broth slightly.
• Vegetables: Add carrots, potatoes, or bell peppers to the slow cooker for a full meal.

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FAQs

Can I make this ahead of time?
Yes, prepare and season the lamb a few hours ahead, then slow cook when ready.

Can I use bone-in leg of lamb?
Yes, adjust cooking time slightly for bone-in lamb.

How do I store leftovers?
Refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months.

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Serving Suggestions

• Serve with roasted vegetables or mashed potatoes.
• Pair with a Greek salad or lemon rice.
• Drizzle cooking juices over lamb slices for extra flavor.