Slow Cooker Lamb
Slow-cooking lamb in a slow cooker or crockpot is the best thing you can do with red meat. Especially if you can 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.
If you ask my kids what they want for dinner over the weekend, they usually say – slow-cooked meat with couscous or mashed potatoes. Winter is when we have many slow-cooked recipes made in the slow cooker or over the stovetop. Because, of course, slow-cooked meats are always so comforting. Right?
For me, red meat like beef, lamb, or pork has got to be fork-tender unless it’s burgers or steaks. This is why I love my slow cooker very much. I can just throw in a few ingredients and forget it for hours. It was often a lifesaver when I was busy with cake orders and had no time to cook.
Why make this recipe
- It’s simple and easy, but most of all, the flavors are lovely, with almost every ingredient you probably already have in your kitchen. The list looks long, but again, it could be fancier. 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 to the slow cooker and turning it 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 gives 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, but if it 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, add 1 tsp of ginger powder. It’s not the same as fresh, but it 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.
Step-by-step: Slow cooker lamb
- Wet ingredients – Combine all the ingredients for the liquid marinade in a bowl or measuring cup. Set aside
Pro tip – Use a whisk to ensure you have no lumps from the tomato or honey.
- Combine – Add all the remaining ingredients in the slow cooker or crockpot except the cornstarch. Pour the liquid marinade over and combine well. Make sure the meat is tucked under the liquid marinade.
Pro tip – Add the oil, onions, and garlic (slices and whole). Followed by the lamb, salt, and pepper. Layering will ensure even distribution.
- 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 bit of water to create a slurry – add it to the slow cooker – stir well. Continue to cook for 30 minutes on low or 15 minutes on high.
Pro tip – Adding the starch now will ensure the sauce thickens nicely.1 tbsp Cornstarch - Serve – Garnish with chopped parsley before serving.
Pro tip – Discard the leaves from the thyme and bay leaves before serving.
What do you serve with this lamb?
Today, I have served it with steamed rice, but my kids love to enjoy it with mashed potatoes. When I’m in a low-carb mood, I usually serve it with cauliflower rice. This recipe is versatile and goes well with couscous and creamy polenta.
You can serve veggies on the side, such as garlic-sesame asparagus, parmesan asparagus, sesame green beans, cheesy baked eggplant slices, lemon-rosemary potatoes, and roasted dill potatoes.
- 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
Frequently asked questions
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 need liquid to cook the meat, the excess does not evaporate during 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, beef and pork would work just as well instead of lamb for this slow cooker recipe. See my slow cooker beef recipe.
Crock Pot or Slow Cooker Lamb Recipe
Slow cooking lamb in a slow cooker or crock pot is the best thing you can do to red meat, especially if you can just add everything to the pot and cook. This slow cooker lamb will give tender, juicy, fork-tender meat in just 4 hours with a rich, creamy sauce that works a treat over steamed rice or crusty bread.
Video
Ingredients
- 2 lbs (1 kg) Lamb cut into cubes
- 2 tbsp Olive oil
- 1 med Onion finely chopped or 2 tbsp onion flakes
- 2 large Garlic cloves peeled and sliced
- 10 large Garlic cloves whole skin-on (optional)
- 2 sprig Fresh rosemary or ½ tsp dried
- 2 sprig Fresh Thyme or ½ tsp dried
- ½ tsp Salt to taste
- ½ tsp (½) Black pepper powder to taste
- 1 cup (250 ml) Broth or stock veg, chicken, or beef
- 2 tbsp Ketchup or tomato paste
- 1 tbsp Mustard paste dijon or grainy
- 1 tbsp Soy sauce for color (optional)
- 2 tbsp Brown sugar or honey
- 1 tbsp Hot paprika smoked or sweet paprika
- 3 large Bay leaves
- 1 tbsp Cornstarch as thicker
- ¼ cup (60 ml) Water
Method
- Wet ingredients – Combine all the ingredients for the liquid marinade in a bowl or measuring cup. Set aside Pro tip – Use a whisk to ensure you have no lumps from the tomato or honey.1 cup Broth or stock, 2 tbsp Ketchup, 1 tbsp Mustard paste, 1 tbsp Soy sauce, 2 tbsp Brown sugar, 1 tbsp Hot paprika
- Combine – Add all the remaining ingredients in the slow cooker or crockpot except the cornstarch. Pour the liquid marinade over and combine well. Make sure the meat is tucked under the liquid marinade. Pro tip – Add the oil, onions, and garlic (slices and whole). Followed by the lamb, salt, and pepper. Layering will ensure even distribution.2 lbs Lamb, 2 tbsp Olive oil, 1 med Onion, 2 large Garlic cloves , 10 large Garlic cloves , 3 large Bay leaves, 2 sprig Fresh rosemary , 2 sprig Fresh Thyme, 1/2 tsp Salt, 1/2 tsp Black pepper powder
- 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 bit of water to create a slurry – add it to the slow cooker – stir well. Continue to cook for 30 minutes on low or 15 minutes on high.Pro tip – Adding the starch now will ensure the sauce thickens nicely.1 tbsp Cornstarch
- Serve – Garnish with chopped parsley before serving. Pro tip – Discard the leaves from the thyme and bay leaves before servings.
- Enjoy!
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!- Chickpeas Curry – Channa Masala, Lentil Chicken Curry, Spinach Tofu Curry
- Easiest Fish Curry – 6 Ingredients
- See all Indian recipes
Did you LIKE this recipe? Save it for later on Pinterest.
Follow on YouTube, Facebook, Twitter, Instagram or TikTok
Subscribe to receive new recipes right to your inbox.
In the body above the recipe you mention how much the garlic and ginger add to the flavors, but then the recipe doesn’t call for ginger.?
Hey Dollon. There is one 3-inch piece of fresh ginger. Thanks
so yum. my fussy 6 year old devoured it! thanks so much
Made this today and honestly it is superb. We had it with a Greek salad and crusty bread ala kleftico style.
Thank you Graham, for the lovely feedback.
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.
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.
Made it today, added cream to top it off. Excellent recipe!
Thank you, Pieter for the lovely feedback.
How would I cook this without a slow cooker? Is it possible to cook stove top?
You can make on the stoptop too. See this Indian lamb curry recipe
Can you cook the day before and still keep the tender meat and flavor? Any thoughts there?
Yes, Jahna. You can make this a day before. It is still very tender and delicious.
So, if I were making this for a (socially distanced) Easter event and I wanted to make it the night before we served dinner, do you think I could leave it in the crock pot insert in the fridge and use the “warm up” feature on my crock pot to warm it up before the dinner? Or would it be better to take everything out of the crock pot and put it in warming trays to refrigerate that we could slide in the oven to reheat?
I think it should be ok to leave it in the crockpot and into the fridge. But I have not tried that myself. It should be ok to chill then warm on the day of serving.
What about cornstarch, I have not got this is there anyway to make it with what I got at home maybe? Ir is there another way to thicken the sauce.
Cornstarch is cornflour. You can make a roux with water and flour on the stovetop then add that to the sauce. Don’t add raw flour it won’t taste good.
This sounds amazing! Have you ever tried making it with potatoes and veggies (carrots, peas) in the slow cooker too? Curious if I there’s enough liquid to cook them as sort of a stew. Or if the flavors would even go together.
Yes, Sarah, you can add some veggies. Veggies do release enough liquid of their own.