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Easy Mediterranean slow cooker leg of lamb with vegetables is succulent, tender, juicy, and flavourful, seasoned with fresh herbs. Prep the crockpot in just 15 minutes. |

Slow Cooker Leg of Lamb with Vegetables

  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 4 hours 15 minutes
  • Yield: 4-6 servings
  • Diet: Gluten Free


Easy Mediterranean slow cooker leg of lamb is succulent, tender, juicy, and flavourful, seasoned with fresh herbs. Prep the crockpot in just 15 minutes.


For the lamb:

  • 1 leg of lamb (3-4 lbs), boneless
  • 1/4 cup olive oil
  • 1 tablespoon garlicminced
  • 1 tablespoon paprika
  • 1 tablespoon fresh sage, finely chopped
  • 1 tablespoon fresh thymefinely chopped
  • 1 tablespoon fresh mint, finely chopped
  • 1 teaspoon cumin powder
  • 1 + 1/2 tablespoons salt
  • 1 teaspoon ground black pepper
  • fresh parsley, chopped (optional, for serving)

For the slow cooker:

  • 1 lb. baby potatoes
  • 3 medium carrots, cut into 1-inch pieces
  • 1 small onion, coarsely chopped
  • 1 (28 oz.) can peeled tomatoes
  • 1/4 cup soy sauce
  • 1 teaspoon cumin seeds
  • 1 tablespoon fresh thymefinely chopped
  • 2-3 cups water


Prepare the Lamb:

  1. Pat the lamb completely dry with a paper towel before adding seasoning.
  2. In a small bowl, mix together olive oil, garlic, paprika, sage, thyme, mint, cumin, salt and pepper. Stir well into a smooth paste.
  3. Using a paring knife, make a few small incisions through the leg of lamb. Rub and spread the marinade mixture over the lamb including the inside of the leg and inside the incisions. Wear disposable gloves to make it easier to clean up.
  4. Heat a large skillet over medium high heat and sear the lamb on all sides until browned, about 3-4 minutes per side.

Cook in the Slow Cooker:

  1. Transfer the lamb into the slow cooker. You can cut the leg of lamb in half to reduce cooking time in the slow cooker.
  2. Add in baby potatoes, carrots onion, canned tomato, soy sauce, cumin and thyme. Add water on the sides until the lamb is almost submerged in the mixture (about 2-3 cups). Do not pour the water directly onto the seasoned lamb.
  3. Cover and seal the lid and set to cook on high for 4-6 hours or low for 8-10 hours. The lamb should be fully cooked in 3 hours on high but will become much more tender the longer it's cooked in the slow cooker.
  4. Slice the lamb and serve over Basmati rice or one pot rice pilaf with the slow cooked vegetables. Drizzle with juice from the slow cooker and sprinkle some chopped parsley on top.


Sear the lamb: Searing the lamb before slow cooking it creates a beautiful brown crust and creates more depth of flavour. You can skip this step if you don't have the time, and still have a delicious meal.

How to store: Store slow cooker leg of lamb in an airtight container for up to 3 days in the refrigerator.

How to freeze: Freeze the lamb in an airtight container or freezer bag for up to 2 months. To serve, thaw overnight in the refrigerator and heat in a saucepan and over medium heat until fully heated through.

  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Category: Lamb
  • Method: Slow Cooker
  • Cuisine: Mediterranean

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