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Tender Slow Cooker Leg of Lamb Recipe with Garlic Rosemary and Red Wine Reduction for Perfect Easy Dinner

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A hands-off slow cooker leg of lamb infused with garlic and rosemary, finished with a rich red wine reduction sauce. Perfectly tender, flavorful, and easy to prepare for special occasions or weeknight dinners.

Ingredients

Scale
  • 4 to 5 pounds leg of lamb, bone-in or boneless
  • 6 to 8 cloves garlic, peeled and smashed
  • 3 to 4 sprigs fresh rosemary, plus extra for garnish
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 1 cup (240 ml) dry red wine (Cabernet Sauvignon or Merlot recommended)
  • 1 cup (240 ml) beef or lamb broth
  • 1 large onion, sliced
  • 2 carrots, chopped (optional)
  • 2 celery stalks, chopped (optional)
  • 2 tablespoons butter

Instructions

  1. Pat the leg of lamb dry with paper towels. Make small slits all over the lamb and insert smashed garlic cloves and small rosemary sprigs inside. Rub the lamb all over with olive oil, then season generously with salt and pepper.
  2. Heat a skillet over medium-high heat. Add a little olive oil, then sear the lamb on all sides until it develops a rich golden-brown crust. Transfer the lamb to the slow cooker.
  3. Slice the onion and chop carrots and celery if using. Layer them at the bottom of the slow cooker. Pour in 1 cup of dry red wine and 1 cup of beef or lamb broth over the vegetables.
  4. Place the lamb on top of the vegetables in the slow cooker. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the meat is fork-tender and easily pulls apart. Avoid lifting the lid during cooking.
  5. Carefully transfer the lamb to a serving platter and tent with foil to keep warm.
  6. Pour the slow cooker juices through a fine sieve into a saucepan. Bring to a gentle boil over medium-high heat and reduce by half until syrupy. Stir in 2 tablespoons of butter to finish the sauce. Adjust seasoning to taste.
  7. Slice the lamb against the grain, drizzle with the red wine reduction, and garnish with fresh rosemary sprigs if desired. Serve with creamy mashed potatoes or roasted vegetables.

Notes

Searing the lamb before slow cooking is highly recommended to lock in juices and add flavor. Nestle garlic and rosemary under the skin or in slits for deeper flavor penetration. Avoid lifting the slow cooker lid during cooking to maintain heat. If the red wine reduction sauce is too bitter, add a teaspoon of honey or a splash of balsamic vinegar to balance it. Slow cooker models vary; check for doneness an hour before minimum cook time to avoid overcooking. For a dairy-free option, omit butter or replace with olive oil. Substitute red wine with grape juice mixed with vinegar or pomegranate juice for a non-alcoholic version.

Nutrition

Keywords: slow cooker leg of lamb, garlic rosemary lamb, red wine reduction, easy lamb recipe, slow cooker dinner, tender lamb, comfort food

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