Perfect for your Easter dinner table, a joint of lamb cooked in the slow cooker is so succulent and melt in the mouth. What better than slow cooker lamb with garlic and rosemary! If you are busy with family and friends visiting on Easter Sunday, you can leave your lamb to cook while you hunt for chocolate eggs in the garden, and it won’t need your attention – it’s a win win situation!
We have slow cooker lamb with garlic and rosemary regularly for Sunday dinner so I have a few variations to show you. It’s a firm favourite in our house! Here we have half a lamb shoulder with red onion, garlic and rosemary. Just prepare as you can see in the photo above, there is no liquid added at all. Cook on high for five hours or on low for eight hours.
A leg of lamb is another great option if you have a large slow cooker, as you can even fit in a whole one if you choose carefully, and feed a crowd at Easter.
This next version is a leg of lamb, with slashes cut into it and garlic and sprigs of rosemary pushed into the slashes, with mint sauce smeared over it, then cooked for about 1 hr on high then 7 on low (in a 5.7 litre slow cooker).
After cooking, the lamb has browned in the slow cooker and comes away from the bone cleanly, and you can see the wonderful rich juices produced by the meat. This is delicious if you want to make your own gravy by adding a little flour and cooking it off in a pan.
In this version, I have not used mint sauce but done the same with the garlic and rosemary. This is a half leg and it was cooked for about 4-5 hours on high. I use high to cook meat if I am only putting it on at lunch time, ready for the evening. If cooking all day, you would generally use the low setting.
After cooking the meat is so tender, and falls off the bone. The garlic and rosemary can be removed now and their flavours have cooked through the lamb during the long slow cooking. The meat has turned golden brown and you would almost not believe this is from a slow cooker.
Use your slow cooker to roast a joint of lamb, with herbs and garlic
- 1 half leg (or a shoulder) of lamb if buying a whole leg, make sure it will fit your slow cooker!
- salt and pepper
- 4-5 cloves of garlic
- a few sprigs of rosemary
- optional: red onions and mint sauce
Place the lamb in the slow cooker, make slashes in the meat and push the cloves of garlic and sprigs of rosemary into the holes.
Season with salt and pepper.
Cook on high for 4-5 hours or on low for 8 hours.
Delicious served with roast potatoes and gravy made from the lamb juices, as well as fresh carrots and green spring vegetables. Ideal for your Easter meal! Why not follow it with a slow cooker chocolate overload cookie cake to use up the Easter chocs.
For some other Easter meal ideas, take a look at these suggestions from fellow food bloggers:
- 7-hour spiced pulled leg of lamb or slow cooked ham with juniper, lime and jasmine from Foodie Quine
- a great starter from Recipes from a Pantry and her bacon, cheese and chocolate bruschetta – intriguing combination!
- Shetland lamb casserole with creamy herbed polenta from Elizabeth’s Kitchen Diary
- Slow cooked pulled lamb with white wine and root vegetables from Fab Food 4 All
- Ras el hanout spiced shoulder of lamb from Gingey Bites