Slow Cooker Roast Lamb

Yesterday, we had the most delicious slow cooker roast lamb, and it was the perfect meal after a busy day. The lamb was slow-cooked for 6 hours on low, and when I walked through the door, the rich, mouth-watering aroma immediately filled the house. The slow cooking process made the lamb incredibly tender, and it was infused with the bold flavours of harissa and paprika, which brought the dish to life. It’s one of those meals where the fragrance alone is enough to make you feel cosy and at home.

There’s something truly special about coming home to a meal that’s already prepared and ready to enjoy. Especially when it’s as flavourful and hearty as this roast lamb. The soft, melt-in-your-mouth texture of the lamb paired beautifully with a fresh salad, adding a nice crunch and a refreshing contrast. To top it off, a dollop of creamy yogurt brought everything together, balancing the spices and enhancing the flavours in each bite. The combination of the tender lamb, the freshness of the salad, and the cool yogurt created a delightful contrast of textures that made every mouthful a joy.

This meal wasn’t just filling; it brought a sense of joy and satisfaction that only a slow-cooked dish can. It’s perfect for those days when you want something comforting and delicious to look forward to without spending hours in the kitchen. The ease of preparation means you can set it up in the morning, leave it to cook throughout the day, and then enjoy a wonderful, ready-made meal at dinner. It’s a simple, flavourful dish that brings the whole family together, making it ideal for a busy weekday meal or a relaxed weekend gathering.

PREP 5 minutes

COOK 6 hours

KIT you will need a slow cooker.

Ingredients for slow cooker roast lamb

1kg half a leg of lamb

1 large red onion, peeled and chopped

1 large red pepper, de-seeded and chopped

3 cloves of garlic

3 teaspoons harissa paste

A sprinkle of paprika

Seasoning to taste

To Serve:

250ml of Greek yogurt

A handful of mint leaves

Chopped cucumber

3 teaspoons of pomegranate

1 fresh red chilli, finely sliced

4 pitta breads

A handful fresh salad leaves

Method

So I roughly sliced the peppers and onion. Then added to my slow cooker, along with the garlic, tinned tomatoes and paprika. Then I set my lamb in snugly. and set my slow cooker to low and left it for about 6 hours. I was at home so I did turn it after about 3.

When cooked, I placed onto a chopping board and I didn’t really need to do any chopping at all!! So the lamb just fell off the bone. Then I placed onto a serving plate. Along with a dollop of mint yogurt, pomegranate seeds and some chopped fresh chilli.

We stuffed our pittas with the meat, salad and dipped into the taming yogurt dip. It truly was delicious.

Not only delicious, this meal also packs in some great nutritional benefits for the whole family. The lamb provides a rich source of protein, iron, and vitamin B12, which are essential for muscle growth and overall health. It’s also high in zinc and selenium. The red onion and red pepper add vitamins C and A, fibre, and antioxidants that boost the immune system and improve digestion. Garlic, known for its anti-inflammatory properties, supports heart health and enhances the immune system.

Greek yogurt offers a good amount of protein and calcium, supporting bone health, and contains probiotics beneficial for gut health. Pomegranate seeds, packed with antioxidants, vitamins C and K, are great for heart health and have anti-inflammatory properties. Fresh salad leaves are low in calories and high in vitamins A, C, and K, and folate, which are excellent for overall health. Finally, the pitta breads provide carbohydrates for energy, along with some protein and fibre.

Tips for Slow Cooker Roast Lamb

1. Choose the right cut
Go for a leg of lamb or shoulder with some marbling. These cuts become tender and juicy when slow-cooked for hours.

2. Trim excess fat
Trim any large fat deposits, but keep some fat for flavour and moisture during cooking.

3. Season generously
Rub the lamb with salt, pepper, garlic, rosemary, and thyme before cooking. Herbs complement lamb beautifully and infuse the meat with flavour.

4. Sear before slow cooking (optional)
For extra depth of flavour and beautiful colour, quickly sear the lamb in a hot pan before placing it in to the slow cooker.

5. Add aromatics and liquids
Place onions, carrots, garlic, and herbs at the base of the slow cooker. Add broth, red wine, or a mix for a tasty cooking liquid that keeps the meat moist.

6. Don’t overfill the slow cooker
Leave space around the meat for the heat to circulate evenly and cook the lamb thoroughly.

7. Low and slow is best
Cook on low for 6 to 8 hours or high for 3 to 4 hours, depending on your schedule. Low heat breaks down connective tissue for tender results.

8. Check for doneness
The lamb should be fork-tender and easy to pull apart. Use a meat thermometer for medium-rare (about 63°C/145°F) or cook longer for well done.

9. Rest before serving
Let the lamb rest for 10 minutes once cooked. This allows juices to redistribute, making it juicy and succulent.

10. Use the cooking juices
Turn the leftover liquid into a delicious gravy or sauce by reducing it on the stove with some flour or corn starch.

With these tips, your slow cooker roast lamb will be tender, flavourful, and perfectly cooked with minimal effort!