Flavorful, succulent, fall-apart tender boneless leg of lamb, seasoned Greek-style with loads of garlic, rosemary, oregano and citrus. Let your slow cooker do all the magic as this lamb leg cooks along with pearl onions in a special wine broth. Watch the how-to video toward the end of this post, grab all my tips and step-by-step below. (Don’t have a slow cooker? No worries! See braising instructions.)
Turn this awesome leg of lamb into a Greek feast! Side options: Greek roasted potatoes; Lebanese rice; Spanakopita; Traditional Greek Salad; Greek Green Bean Salad; Fasolada; Tzatziki Sauce; and Creamy Hummus.
If it’s Easter, Christmas, or whatever big occasion requiring an impressive centerpiece kinda dish, I often do my roasted leg of lamb with potatoes. It’s tasty and just glorious to look at (you can check it out here.)
But, if you’re new to working with lamb, it can be intimidating to start with a big bone-in lamb leg. Good news is, you don’t have to!
If you’ve checked out my Kleftko recipe, then you already know that boneless leg of lamb can be just as impressive a dish. And in this recipe, we let the slow cooker do all the heavy lifting. Because, let’s face it, who doesn’t love the ease of dumping everything into the crock, push a button, walk away, and return to a hot, fall-apart piece of meat ready to serve?!
A few Tips for this Boneless Leg of Lamb Recipe
I have three tips here for you:
1. Bring to room temperature, if possible. If you have the time, remove lamb from your fridge and season with salt and pepper then let it rest at room temperature for a bit (bring it to room temperature if possible.) This allows for efficient and even cooking (I know, we are using a slow-cooker, but it still helps, if you have the time.)
2. To Sear or Not to Sear? It’s true that searing (or browning) the lamb before cooking is not a strictly necessary step, but it creates a beautiful crust and a deeper flavor! For me, it’s worth the little extra effort.
3. Flavor the Lamb Well. Many people dismiss lamb because it’s “too gamy,” they say. The common mistake they make is that they don’t appropriately flavor it. In this recipe, we give our leg of lamb proper TLC with some favorite Greek flavors–loads of garlic, rosemary, oregano, fresh thyme, citrus and quality extra virgin olive oil.
Step-by-step: Boneless Leg of Lamb in the Slow Cooker
1. First, once you trim the fat off the leg of lamb, season only with salt and pepper. (If you have the time, let the lamb rest at room temperature for up to 1 hour.) Brown lamb in a cast iron skillet that’s been coated with a little bit of extra virgin olive oil.
2. Now, let’s add more flavor. When lamb is cool enough to touch, using a small knife, make a few slits all over and insert slices of garlic. Add the remaining minced garlic in a small bowl and mix with spices (I used rosemary and sweet paprika), fresh thyme, lemon juice and olive oil to rub all over the lamb. (That’s right, loads of flavor!)
3. Prepare your slow cooker (crock pot). Add pearl onions to the bottom of the pot, then add the liquid (wine and broth) and top with the spiced lamb.
4. Now let the slow cooker do its magic! Cover slow cooker and set on high for 4 hours or on low for 6 to 7 hours or until lamb is super tender that it falls apart at the poke of your fork!
Transfer to a serving platter and add some of that beautiful juice on top or to the side!
Don’t have a slow cooker? You can make this in your Dutch oven or heavy pot! (Braising Instructions)
You can absolutely still make this boneless leg of lamb even if you don’t have a slow cooker. You can use a Dutch oven or an oven safe heavy pot to braise the leg of lamb instead. Important note: You will need to increase the liquid amount from 1 1/2 cups to 3 1/2 cups. Here is how it goes:
1. Pre-heat your oven to 350 degrees F.
2. Brown the lamb as stated in the recipe, but this time use your Dutch oven or large oven-save pot. Remove lamb, and once cooled, make slits and add garlic slivers then apply the garlic spice rub just as directed in the recipe.
3. Place pearl onions in Dutch oven (or prepared oven-safe pot). Add 1 1/2 cups red wine and 2 cups broth.
4. Add lamb to the Dutch oven. Bring to a boil for about 7 to 9 minutes, then cover and transfer to the oven for 2 to 2 1/2 hours or until lamb is very tender. IMPORTANT: be sure to check periodically and add a little more liquid as needed. When lamb is finished, liquid will have reduced to about 1/3 of what it was when you started.
Turn it into a Greek feast! What to Serve Along
If you’re having a special dinner party, this boneless leg of lamb can make a great centerpiece along with other Greek/Mediterranean dishes like:
Watch the Video for How to Make this Boneless Leg of Lamb in Slow Cooker
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Greek Boneless Leg of Lamb (Slow Cooker)
- Total Time: 6 hours 20 minutes
- Yield: Serves up to 6 people
Description
Flavorful, fall-apart tender boneless leg of lamb, seasoned Greek-style with loads of garlic, rosemary, oregano. Let your slow cooker do all the magic as this lamb leg cooks along with pearl onions in a special wine broth.
See notes if you need braising instructions instead. And be sure to check out all the suggestions for what to serve along.
Ingredients
- 3 lb/ 1.360 kg Bone less leg of lamb, fat trimmed
- Kosher salt
- Black pepper
- Early Harvest Greek extra virgin olive oil
- 12 garlic cloves (6 thinly sliced and 6 minced)
- 2 tsp / 2.3 g dry rosemary
- 2 tsp fresh thyme (from 4 or 5 springs)
- 1 tsp dry oregano
- 3/4 tsp sweet paprika
- Juice of 1 lemon
- 1 lb pearl onions, peeled (or shallots, if you prefer)
- 1 cup dry red wine
- 1/2 cup low-sodium broth (beef or chicken broth is fine)
- Parsley for garnish
Instructions
- Pat lamb dry and season generously with kosher salt and black pepper on all sides (if you have the time, set it aside at room temperature for up to 1 hour, otherwise continue on)
- Coat the bottom of a large skillet (I used my cast iron skillet) with a little bit of extra virgin olive oil. Heat skillet over medium heat until oil is shimmering but not smoking. Add the lamb and brown well on all sides (increase heat to medium-high if needed); about 7 minutes. Remove from heat and let cool enough to handle.
- Cut a few slits into the lamb on both sides and insert a slice of garlic in each of the slits.
- Now make a wet garlic spice rub for the lamb. In a small bowl, combine the minced garlic, rosemary, thyme, oregano, and paprika. Add lemon juice and 3 tbsp extra virgin olive oil. Coat lamb on all sides with the garlic spice rub.
- Add pearl onions (or shallots) to the bottom of a large slow cooker (crock pot). Add wine and broth, then add the spiced lamb on top.
- Cover slow cooker and set on high for 3 to 4 hours or on low for 5 to 6 hours until lamb is fork-tender and you can easily pull it apart.
- Transfer to a serving platter adding the cooking juice on top or to the side to serve along. (See sides to serve along in the notes)
Notes
- Cook’s Tips: Start with quality lamb from a trusted source or butcher, it makes a difference. And remember, slow cookers vary, so do check on your lamb occasionally as it might be ready sooner or latter than indicated in the recipe.
- Tips for What to Serve Along. You can turn this into a Greek feast! Here are some ideas: Greek potatoes (recipe here); Lebanese Rice (recipe here); Greek Salad (recipe here); Greek Green Bean Salad (recipe here); Tzatziki sauce (recipe here); Classic Creamy Hummus (recipe here)
- Don’t have a slow cooker? You can make this in your Dutch oven or oven-safe pot. The answer here is: braised lamb leg. Important note: You will need to increase the liquid amount from 1 1/2 cups to 3 1/2 cups. Here is how it goes: Pre-heat your oven to 350 degrees F. Brown the lamb as stated in the recipe, but this time use your Dutch oven or large oven-save pot. Remove lamb, and once cooled, make slits and add garlic slivers then apply the garlic spice rub just as directed in the recipe. Place pearl onions in Dutch oven (or prepared oven-safe pot). Add 1 1/2 cups red wine and 2 cups broth. Add lamb to the Dutch oven. Bring to a boil for about 7 to 9 minutes, then cover and transfer to the oven for 2 to 2 1/2 hours or until lamb is very tender. Make sure to check periodically and add more liquid as needed. Remember that ovens vary and your lamb may take a shorter or longer time to cook. When lamb is finished, liquid will have reduced to about 1/3 of what it was when you started.
- Leftovers? Refrigerate leftovers in a tight-lid glass container for 3 to 4 nights or freeze for later use. Warm thawed leftovers in a medium-heated oven; be sure to add enough liquid to your pan and cover with foil till warmed through.
- Visit The Mediterranean Dish Store for all-natural and organic spices and our Greek extra virgin olive oils!
- Prep Time: 20 mins
- Cook Time: 6 hours
- Category: Meat and Poultry/Entree
- Method: Slow Cooker
- Cuisine: Mediterranean
I am making this recipe for dinner, thanks for the recipe. I am taking the roast and making gyros with it. Love to use greek lamb roast this way! Your recipe was spot on for me.
Can you add small potatos with the pearl onions as well to the slow cooker? Would you need to add more liquid?
Hi, Ani. You can absolutely add small potatoes in with the pearl onions here. If you are using a slow cooker, I don’t believe you will need to add more liquid. This is isn’t something we’ve tested with this recipe, though, so I would just keep an eye on things and add more liquid if needed.
Hi Suzy,
Have you done this with all fresh herbs before? We have all fresh in our garden so would like to try it but worried I’ll overwhelm the lamb with flavour.
Also, have you tried it with lamb stock? Too rich? Usually I would use lamb stock but can use beef or chicken if you think it lends a better flavour. Thanks!
Can I prep meat night before ie sear, paste etc and leave in fridge
Hi, Caro. No… you never want to sear, brown or partially cook meat to refrigerate and finish later for food safety reasons.
I have a 6 lb. boneless roast, how would you adjust the time? Should I add more liquid?
Hi, Jen. You will need to plan for more cooking time, but it’s hard to say exactly how much. We just haven’t tested this with a larger roast. We recommend checking it every hour until the meat is so tender that it falls apart. You shouldn’t need to add more liquid if you are using a slow cooker, but may have to if braising in the oven. Again, something you’ll just need to keep an eye on during the cooking process. If you give this a try, please stop back and share your thoughts. We’d love to know how this works with a bigger cut of lamb.
Hi, I’m going to make this on Sunday but wanted to know if I can brown it and season it ahead of time (2 days before) so I have less to do the day of.
I had my butcher debone the leg and I kept the bone. I am going to add it to the crockpot with the recipe. Should I cut the bone in half do you think?
Hi, Carl. I don’t think that’s necessary unless the bone is too large to fit in your slow cooker.
I want to make this for Easter, but my family won’t each lamb. Can i substitue a pork roast, and what kind of roast do you recommend?
Hi, Toni. Really any type of roast you enjoy should work here. It’s a very forgiving recipe :).
This is a great recipe, I’ve made it a number of times. Once the lamb is fall apart tender, I cover it to keep it warm and strain all the cooking juices into a shallow saucepan. Then simmer to reduce. The sauce that results is amazing on the lamb, roast potatoes and mediterranean rice.
Yum! Thanks for sharing, Sharon!
Thank you for this idea.
Do you think it’s necessary / better to strain the juices before simmering to reduce the liquid or no, all of the liquid in the slow-cooker can be poured into a saucepan to reduce?
How would you adjust cooking time for a 5# roast
Hi there.
If you’re using shallots, should we slice them or cut them in half?
Hi, Shayne. I prefer to cut them in half, but I don’t know that it matters too much.
This recipe was delicious! Lamb was always a hit and miss with me until I found your site. It turned out so flavourful and tender. Whatever I have tried was amazing and can’t wait to try more! I’m a big fan!
So glad to hear this, Terri! Thank you!
Hi.
Will be making tomorrow and I have a couple of questions. 1) do you have a preference to the high or low setting? And 2) I’m using frozen pearl onions, can I put them in frozen or should I thaw first?
Hi, Debbie. I don’t really have a preference on the high vs. low setting. To me, it is totally dependent on my schedule the day I’m cooking it. The recipe turns out great either way. I have used frozen pearl onions here in a pinch, and have just tossed them in frozen. Hope you enjoy!
Hey Lady! Unfortunately I wasn’t able to get pearl onions. Going to have to use regular onions. How many medium onions should I use? I should just quarter them right? Also, I purchased a 2.8 and a 1.8 meat. Will that take longer than the 6 to 7 on low?
This may be a dumb question but…
I am going to use my Dutch oven and follow the tips you posted but you mentioned to add more liquid if needed. How can I tell if it is needed? Thank you!
Hi, Michelle. When you cook this in the dutch oven, the liquid is going to reduce through evaporation. You want that to happen, but if it starts to dip below about 1/3 of the original amount of liquid you put in there, you’ll need to add more. Your really will just have to eyeball it :). Hope that helps!
Suzy. I’m so impressed with your lamb solutions.
I’m a husband doing the cooking these days. My lamb is a boneless leg cut into several steak-like slices.
I would like to roast them together like your Big recipe, with gold potatoes and yellow onions, and the garlic and rub.
My plan is to spread them out and broil the pieces, then (after inserting garlic) stack them and roast them with the potatoes and onions.
Do you have any suggestions for me on this???
I plan to do this Good Friday this April. Hope you can get back to me.
Suzy. I’m so impressed with your lamb solutions.
I’m a husband doing the cooking these days. My lamb is a boneless leg cut into several steak-like slices.
I would like to roast them together like your Big recipe, with gold potatoes and yellow onions, and the garlic and rub.
My plan is to spread them out and broil the pieces, then (after inserting garlic) stack them and roast them with the plates and onions.
Do you have any suggestions for me on this???
I plan to do this Good Friday this April. Hope you can get back to me.
Hi, Howard! That sounds like a fun twist! I’ve never cooked a boneless leg quite like that, but would love to hear how yours turns out!