Slow-cooking lamb in a slow cooker or crockpot is the best thing you can do with red meat. Especially, if you can just add everything to the pot and cook. This slow cooker lamb makes tender, juicy, fork-tender meat in just 4 hours with a rich creamy sauce that works a treat over steamed rice or crusty bread.
Table of Content
If you ask my kids what they want for dinner over the weekend they usually say - slow-cooked meat with couscous or mashed potato and such. Winter is one time when we have lots of slow-cooked recipes, either made in the slow cooker or over the stovetop. Because, of course, slow-cooked meats somehow are always so comforting. Right?
For me, red meat like beef, lamb, or pork has got to be fork-tender unless, of course, it's burgers or steaks. This is why I do love my slow cooker very much. I can just throw in a few ingredients and forget about it for hours. Often, a life-saver on days when I was busy with cake orders and no time to cook.
Why make this recipe
- It's simple and easy, but most of all the flavors are wonderful with almost every ingredient you probably already have in your kitchen. The list looks long, but again, nothing fancy. And yet, when they all come together it is so wonderful.
- Cooking meat in a slow cooker does not get any easier than this. It is as simple as adding all ingredients into the slow cooker and turning the cooker on. Leave it on for 4 to 6 hours, depending on how much time you have on hand.
- I usually prefer slow-cooking red meat for 6 to 8 hours because it does give tender meat that falls apart easily. Isn't that just what you want with red meat?
Ingredients and substitutes
- Lamb - I often use a lamb shoulder or leg. The best thing about slow cooking is that you can use cheap cuts and it will still cook to fork-tender with the slow cooking process.
- Onion - I've used a small red onion because I love how it adds sweetness to the dish as it cooks down but if sweet is not for you add regular brown onions.
- Garlic and ginger - I cannot think of lamb without these two to flavor it. Adds so much more. If you don't have fresh ginger, you can add 1 teaspoon of ginger powder. Not the same as fresh but still works.
- Herbs - You can use fresh herbs. Over the years, I have always made this with dried herbs, but fresh would be great as well.
- Ketchup - Adds a little sweet, sour tang and thickness to the dish. This is not a tomato-based dish, so do not add too much.
- Cornstarch - helps thicken the sauce. Starch tends to settle on the bottom of the slow cooker causing it to burn and dissipate heat evenly. So, it's best to leave the thickening agent for later.
Slow cooker lamb
- Wet ingredients - In a bowl or measuring cup combine the stock, ketchup, mustard, soy sauce, brown sugar, and paprika – stir well.
Pro tip - use a whisk to ensure you have no lumps - Combine - Add all ingredients in the slow cooker or crockpot except the cornstarch and give it a good mix. Ensure everything is well combined and cooks evenly I like to layer things
Pro tip - Start by adding the oil, onions, and garlic (slices and whole) Followed by the lamb, salt, and pepper
- Slow cook - Cover the slow cooker with its lid. Cook on low for 6 hours or on high for 4 hours or until the meat is fork-tender
- Thicken - Once the meat is fork-tender combine the cornstarch with a little water to create a slurry – add it to the slow cooker – stir well. Continue to cook on low for 30 minutes on low or 15 minutes on high
Pro tip - adding the starch now will help keep the meat moist and tender.
- Serve - Garnish with chopped parsley before serving.
Pro tip - Discard the leaves from the thyme and bay leaves before servings. - Enjoy!
What do you serve with this lamb?
Today, I have served it with steamed rice but my kids love to enjoy it with mashed potato. When I'm in a low carb mood I usually serve it with cauliflower rice. This recipe is versatile and goes well with couscous as well as creamy polenta.
You can, of course, serve veggies on the side such as garlic sesame asparagus, parmesan asparagus, sesame green beans, cheesy baked eggplant slices, lemon rosemary potatoes, roasted dill potatoes,
More lamb recipes
- Instant Pot Lamb Curry or Slow Cooker Lamb Curry Recipe
- Meatball Kofta Curry, Beef Mince Curry with Peas
- Quick Chicken Curry, Instant Pot Chicken Curry, Slow Cooker Chicken Curry
- Chickpeas Curry - Channa Masala, Lentil Chicken Curry, Spinach Tofu Curry
- Easiest Fish Curry - 6 Ingredients
- See all Indian recipes
This slow-cooked lamb will keep in the fridge for 5 to 6 days. It can also be frozen for up to a month.
I suggest you use my braised lamb in red wine. It's simple and easy to make too
While we do need liquid to cook the meat, the excess liquid does not evaporate when slow-cooking. You can serve the extra liquid with bread or rice. Alternatively,
remove the meat from the slow cooker and transfer the liquid to a saucepan. Reduce it over medium-high heat on the stovetop until it's a thicker consistency. Then add the meat back to the liquid.
Yes, actually, beef and pork would work just as well instead of lamb for this slow cooker recipe. See my slow cooker beef recipe
Printable Recipe
Crock Pot or Slow Cooker Lamb Recipe
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 2 lbs (1 kg) Lamb (cut into cubes)
- 2 tablespoon Olive oil
- ½ cup Onion (chopped)
- 1 garlic clove (sliced)
- 10 garlic cloves (whole skin-on)
- 1 cup (250 ml) Stock (veg, beef)
- 2 tablespoon Ketchup
- 1 tablespoon Mustard (paste)
- 1 tablespoon Soy sauce
- 2 tablespoon Brown sugar
- 1 tablespoon Hot paprika (smoked)
- 3 Bay leaves
- 2 sprig Rosemary (fresh)
- 2 sprig Thyme (fresh )
- 1 tablespoon Cornstarch
- ½ teaspoon Salt
- ½ teaspoon (½) Pepper
Instructions
- Wet ingredients - In a bowl or measuring cup combine the stock, ketchup, mustard, soy sauce, brown sugar, and paprika – stir well. Pro tip - use a whisk to ensure you have no lumps
- Combine - Add all ingredients in the slow cooker or crockpot except the cornstarch and give it a good mix. Ensure everything is well combined and cooks evenly I like to layer thingsPro tip - Start by adding the oil, onions, and garlic (slices and whole)Followed by the lamb, salt, and pepper
- Slow cook - Cover the slow cooker with its lid. Cook on low for 6 hours or on high for 4 hours or until the meat is fork-tender
- Thicken - Once the meat is fork-tender combine the cornstarch with a little water to create a slurry – add it to the slow cooker – stir well. Continue to cook on low for 30 minutes on low or 15 minutes on highPro tip - adding the starch now will help keep the meat moist and tender.
- Serve - Garnish with chopped parsley before serving. Pro tip - Discard the leaves from the thyme and bay leaves before servings.
- Enjoy!
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Graham Gledhill
Made this today and honestly it is superb. We had it with a Greek salad and crusty bread ala kleftico style.
Veena Azmanov
Thank you Graham, for the lovely feedback.
Robert
Could you please fill me in on the corn starch addition? If not mixed in and added at the beginning, then when would you suggest adding? Could you add the corn starch at the end of the cooking and stir in with the cooked lamb? In this way, the lid need not be opened. during the heating.
Veena Azmanov
Hey Robert, the cornstarch should be added in at the last hour of cooking. We avoid adding it in the beginning so it does not thicken the sauce too much. This helps the meat absorb as much moisture and keeps it soft and tender.
Pieter
Made it today, added cream to top it off. Excellent recipe!
Veena Azmanov
Thank you, Pieter for the lovely feedback.