If you are searching for a comforting and luscious meal, the Slow Cooker Roast Lamb Leg with Gravy Recipe is a true showstopper that will warm your heart and delight your taste buds. This recipe takes a beautifully tender leg of lamb, slow-cooked to perfection so the meat is fall-apart soft yet still holds its shape, infused with fragrant herbs and garlic. The real magic lies in the rich, silky gravy made from the cooking juices, bringing a harmonious depth of flavor to every bite. Whether it’s for a family dinner or a special occasion, this dish promises an unforgettable experience that’s surprisingly easy to make.
Ingredients You’ll Need
The beauty of this Slow Cooker Roast Lamb Leg with Gravy Recipe is in its simplicity. Each ingredient is carefully chosen to build layers of flavor, ensuring a tender, aromatic roast and a luscious, velvety gravy.
- 2.0 kg / 4 lb lamb leg, bone in: The star of the dish, offering rich flavor and juiciness with the bone adding extra depth.
- 1 tsp salt: Essential for seasoning and enhancing the natural taste of the lamb.
- Black pepper: Adds a subtle heat and depth to balance the richness.
- 2 large garlic cloves, minced: Imparts a wonderfully savory aroma and taste that complements lamb perfectly.
- 1 1/2 tsp dried thyme OR rosemary (or 2.5 tsp finely chopped fresh): These classic herbs bring out the earthy and piney notes that pair beautifully with lamb.
- 1 tbsp olive oil: Helps the herbs and garlic adhere to the lamb, while adding a touch of richness.
- 2 cups / 500ml beef stock (or chicken): Creates the flavorful slow cooking liquid that keeps the lamb moist and becomes the base for the gravy.
- 1 sprig rosemary (optional): Adds an extra layer of fresh, fragrant flavor during cooking.
- 50 g / 3 tbsp butter: Used for making the luscious gravy, giving it silkiness and flavor.
- 3 tbsp / 40 g flour (any white): Thickens the gravy to a perfect consistency.
- 2 cups / 500 ml braising liquid from slow cooker, strained: Concentrated flavor from the lamb and herbs for the gravy base.
- Salt and pepper: To adjust seasoning in the gravy to taste.
How to Make Slow Cooker Roast Lamb Leg with Gravy Recipe
Step 1: Season the Lamb
Start by placing your lamb leg either in the slow cooker or on a clean work surface. Sprinkle it generously with salt and black pepper, then add the dried thyme or rosemary along with the minced garlic. Drizzle the olive oil over the meat, rubbing everything in well so those wonderful flavors really cling to every inch of the lamb. This simple preparation ensures each bite bursts with seasoning after the long, slow cook.
Step 2: Prepare the Cooking Liquid
Pour the beef or chicken stock into the bottom of the slow cooker. This liquid bath will keep the lamb moist as it cooks and develop the base of your rich gravy later on. If you’re using rosemary sprigs, add them now for an extra herbal punch while the lamb slowly roasts away.
Step 3: Slow Cook to Tender Perfection
Set your slow cooker to low and let the lamb cook for around 10 hours. This long, gentle cooking process breaks down the meat’s connective tissues, making it incredibly tender yet still intact enough to slice. For a quicker option, a pressure cooker can be used on high for 1 hour 40 minutes. Either way, you’ll end up with succulent, melt-in-your-mouth roast lamb.
Step 4: Remove and Prepare for Browning
The lamb should be tender enough to pull apart with tongs but still holding its shape nicely. Carefully lift it out of the slow cooker and transfer it to a baking tray. This step is essential for giving the lamb a beautifully browned, slightly crispy exterior, adding wonderful texture to contrast with the soft interior.
Step 5: Brown the Lamb
Lightly drizzle the lamb with a little oil of your choice, then pop it in a preheated oven at 200°C (390°F) for 20 minutes. This roasting finishes the lamb off perfectly, creating a golden crust that smells amazing and tastes even better. Afterward, let the roast rest for about 10 minutes to allow the juices to settle before slicing.
Step 6: Make the Gravy
While the lamb rests, it’s time to use that flavorful braising liquid for the gravy. Strain out any solids, then melt butter in a pan over medium heat. Stir in the flour and cook gently to form a roux, then slowly whisk in the strained liquid. Keep stirring until the gravy thickens to a luscious consistency. Season to taste with salt and pepper. This gravy is the perfect companion to your Slow Cooker Roast Lamb Leg with Gravy Recipe, bringing everything together with rich, savory goodness.
How to Serve Slow Cooker Roast Lamb Leg with Gravy Recipe
Garnishes
A simple garnish of fresh rosemary sprigs or a light sprinkle of chopped parsley adds a pop of green color and freshness to your plate. It also enhances the herbal notes in the lamb, making the dish look as delightful as it tastes.
Side Dishes
This roast lamb is fantastic paired with creamy mashed potatoes or roasted root vegetables like carrots and parsnips, which soak up the luscious gravy beautifully. For something lighter, a crisp green salad with a tangy vinaigrette provides a refreshing contrast to the deep richness of the lamb.
Creative Ways to Present
For a wow factor, carve the lamb into thick slices and arrange slightly overlapping on a warm platter, drizzling the gravy over the top just before serving. You can also serve slices alongside buttered Yorkshire puddings for an indulgent twist, turning a humble roast into an impressive feast.
Make Ahead and Storage
Storing Leftovers
Any leftovers from your Slow Cooker Roast Lamb Leg with Gravy Recipe can be stored in an airtight container in the refrigerator for up to three days. Make sure to keep the lamb and gravy together to prevent the meat from drying out.
Freezing
If you want to keep the lamb for longer, you can freeze it with the gravy sealed separately in freezer-safe containers. It’s best to consume frozen leftovers within two months for optimal freshness and flavor retention.
Reheating
Reheat the lamb slowly in the oven covered with foil to retain moisture, and warm the gravy gently on the stove. Pour the gravy over your reheated slices for a meal that tastes just as delicious as when freshly made.
FAQs
Can I use boneless lamb leg for this recipe?
Yes, you can use boneless lamb, but keep in mind that the bone adds extra flavor and helps keep the meat juicy during slow cooking. If using boneless, be extra mindful not to overcook.
What if I don’t have a slow cooker? Can I make this in the oven?
Absolutely! You can cook the lamb covered in a roasting pan with stock, at 160°C (320°F) for about 4 hours until tender. The oven method offers a similar tender result but requires more attention.
How important is resting the lamb after cooking?
Resting is key! It allows the meat juices to redistribute, ensuring every slice is juicy and flavorful instead of dry.
Can I prepare the gravy without the roux?
You can make a simple gravy by reducing the cooking liquid, but the roux adds thickness and a velvety texture that’s hard to beat, making it worth the effort.
Are there alternative herbs to thyme and rosemary?
Yes, oregano or marjoram also pair nicely with lamb, though thyme and rosemary remain classic choices for the most traditional flavor.
Final Thoughts
I can’t recommend the Slow Cooker Roast Lamb Leg with Gravy Recipe enough for anyone looking to create a memorable meal with minimal fuss. The joy of coming home to a house filled with the aroma of slow-cooked lamb and waking up the next day to tender, flavorful slices is simply unbeatable. Give this recipe a go, and I promise it will become one of your go-to favorites for gatherings, special dinners, or even a cozy Sunday treat.
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Slow Cooker Roast Lamb Leg with Gravy Recipe
- Prep Time: 5 minutes
- Cook Time: 10 hours
- Total Time: 10 hours 5 minutes
- Yield: 5 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: British
Description
This Slow Cooker Roast Lamb Leg with Gravy is a tender, flavorful dish perfect for a comforting meal. The lamb is seasoned with garlic, thyme or rosemary, and slowly cooked in a rich beef stock until melt-in-your-mouth tender. Finished in the oven to develop a golden crust, it’s served with a luscious homemade gravy made from the braising liquid.
Ingredients
For the Lamb:
- 2.0 kg / 4 lb lamb leg, bone in
- 1 tsp salt
- Black pepper, to taste
- 2 large garlic cloves, minced
- 1 1/2 tsp dried thyme OR rosemary (or 2.5 tsp finely chopped fresh)
- 1 tbsp olive oil
- 2 cups / 500 ml beef stock or chicken stock
- 1 sprig rosemary (optional)
For the Gravy:
- 50 g / 3 tbsp butter
- 3 tbsp / 40 g all-purpose flour
- 2 cups / 500 ml braising liquid from slow cooker, strained
- Salt and pepper, to taste
Instructions
- Season the Lamb: Place the lamb leg in the slow cooker or on a work surface. Sprinkle evenly with salt, pepper, thyme or rosemary, and minced garlic. Drizzle the olive oil over the meat, then rub the seasoning into both sides to coat thoroughly.
- Add Stock and Rosemary: Pour the beef stock into the slow cooker and add the sprig of rosemary if using. This will infuse the lamb with additional flavor as it cooks.
- Slow Cook: Cover and cook on the low setting in the slow cooker for 10 hours until the lamb is tender but still holds its shape. Alternatively, pressure cook on high for 1 hour and 40 minutes if time is limited.
- Remove and Prepare to Roast: Once the lamb is tender enough to pull apart with tongs but still intact, carefully remove it from the slow cooker and transfer it to a roasting tray.
- Roast to Brown: Lightly drizzle the lamb with oil and roast in a preheated oven at 200°C (390°F) for 20 minutes or until the surface is nicely browned. After roasting, remove from the oven and let rest for 10 minutes before serving.
- Make the Gravy: In a saucepan, melt the butter over medium heat. Whisk in the flour to create a roux and cook for 2-3 minutes until golden and bubbling. Gradually whisk in the strained braising liquid from the slow cooker, bringing it to a simmer. Cook until thickened, then season with salt and pepper to taste. Serve the gravy alongside the lamb.
Notes
- Using bone-in lamb adds extra flavor and helps keep the meat moist during slow cooking.
- Fresh herbs can be substituted for dried by using about 1.5 times the amount of dried herbs.
- Straining the braising liquid is important to remove any solids, providing a smooth gravy.
- The final roasting step is essential to develop a flavorful crust on the lamb.
- This dish pairs well with roasted vegetables or creamy mashed potatoes.
