Slow Cooker Roast Lamb

Slow Cooker Roast Lamb

A few weeks back my lovely friend Cath had a fab guest post here on Planning With Kids – Slow Cooked Roast Lamb. In this recipe Cath cooked the roast lamb slowly using a french oven. I unfortunately do not own one of them (but to my family reading this, I would be super happy to get one as a present!!!) but really wanted to try and cook this dish myself.

Then my mother in law (who regularly reads my blog – thanks!) turned up last week end with a leg of lamb for us. She had noted that there hadn’t been much in the way of roasts in my menu plan recently. And she was right. I am not a regular roast cooker. I know everyone says they are easy, but personally I have struggled with timing everything and I also find it such a messy meal to make, so many dishes etc.

Well now that I had this large leg of lamb, I needed to cook it, so I decided to experiment with Cath’s recipe in the slow cooker and the result was fantastic. I am now converted to cooking more roasts this way. It was so easy and as Cath said it would, the meat literally just falls of the bone and is so tender and tasty.

I have written out the method that I used for the slow cooker below – if you want to use a french cooker or tangine, check out Cath’s post here.

Slow Cooker Roast Lamb

Ingredients:

  • Olive oil
  • Leg of lamb (ours was 2kgs)
  • 2 x Onions, sliced thinly
  • 700 grams Passata
  • 4 -5 carrots, peeled, top and tailed and cut to the same size.
  • Chosen vegetables for sides – we just had potatoes carrots and peas.

Slow Cooker Roast Leg Of Lamb

Instructions:
Using the slow cooker, this recipe took about 8 hours to cook.

  1. Make sure that the leg will fit into your slow cooker. Ours was a little too big, so the ingenious Mr I went and grabbed his hacksaw and took the end off, so it would fit in!
  2. Heat a couple of tablespoons of oil in a heavy based fry pan.
  3. Brown / sear the leg of lamb in the oil for about 10-15 minutes.
  4. Add your onions here if you are having any and let them sauté around the meat for a couple of minutes.
  5. Transfer the leg of lamb and onions to the slow cooker. Add passata to the meat making sure that it has a complete covering of the passata. Put the lid on and cook on high for 4 hours.
  6. Turn the leg over, mix the passata and onions, pouring the liquid over the top of the lamb and cook for another hour.
  7. Add carrots, cook for a further 2 – 3 hours.
  8. I cook our chopped up potatoes in the oven with just a little bit of oil. It is the same method as these homemade star chips, but without the pretty shapes! They take an hour to cook.
  9. I steam any other vegetables which take about 10 – 20 minutes depending on what they are.
  10. As Cath directed, I peeled back some meat to check if it’s ready. “it should come away easily. The meat just starting to fall off the shank is a good indicator the lamb should be tender.” And it did exactly that!
  11. Once cooked, remove from the slow cooker and let rest.
  12. Carve lamb, add carrots and vegetables.
  13. The kids preferred the tomato gravy on the side of the plate, I loved it poured directly over my lamb!
  14. Thanks Cath this is such a winner recipe :) .
Slow Cooker Roast Lamb
 
Author::
Ingredients:
  • Olive oil
  • Leg of lamb (ours was 2kgs)
  • 2 x onions, sliced thinly
  • 810 grams can of passata
  • 4 -5 carrots, peeled, top and tailed and cut to the same size
  • Chosen vegetables for sides - we just had potatoes, carrots and peas
Method:
  1. Using the slow cooker, this recipe took about 8 hours to cook.
  2. Make sure that the leg will fit into your slow cooker. Ours was a little too big, so the ingenious Mr I went and grabbed his hacksaw and took the end off, so it would fit in!
  3. Heat a couple of tablespoons of oil in a heavy based fry pan.
  4. Brown / sear the leg of lamb in the oil for about 10-15 minutes.
  5. Add your onions here if you are having any and let them sauté around the meat for a couple of minutes.
  6. Transfer the leg of lamb and onions to the slow cooker. Add passata to the meat making sure that it has a complete covering of the passata. Put the lid on and cook on high for 4 hours.
  7. Turn the leg over, mix the passata and onions, pouring the liquid over the top of the lamb and cook for another hour.
  8. Add carrots, cook for a further 2 - 3 hours.
  9. I cook our chopped up potatoes in the oven with just a little bit of oil. They take an hour to cook.
  10. I steam any other vegetables which take about 10 - 20 minutes depending on what they are.
  11. I peeled back some meat to check if it’s ready. It should come away easily. The meat just starting to fall off the shank is a good indicator the lamb should be tender.
  12. Once cooked, remove from the slow cooker and let rest.
  13. Carve lamb, add carrots and vegetables.
  14. The kids preferred the tomato gravy on the side of the plate, I loved it poured directly over my lamb!

The Family Menu Plan For This Week

Baking: Rice Bubble Slice

Monday: Pumpkin Soup (My parents have visited and brought with them a massive sack of pumpkins – I think we will be having pumpkin soup weekly for a while!)

Tuesday: Beef Stroganoff (carry over from last week)

Wednesday: Left Overs

Thursday: Spaghetti Bolognaise

Friday: Pasta With Chicken And Spinach

Saturday: Souvlaki

Sunday: Eating Out!

If you are looking for further recipe inspiration, check out my complete list of Family Friendly Recipes. All of these recipes are in the database of the Planning With Kids Free Menu Planner. You can use the menu planner to plan a week of meals for your family and then print out the associated shopping list.

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Comments

  1. says

    I love roasts but I rarely cook them. A few weeks ago I had a roast dinner at a friends house (who happens to be a chef)….he cooked the chicken at about 90 degrees for HOURS and it was the most tender roast chicken I have ever had. He told me it is all about patience….A good tip for an impatient cook like myself!

    Thanks for another great menu plan. Im going to give the Pumpkin Soup a shot….its one of my faves and I noticed pumpkins are on special at our local supermarket!

    • says

      Thank you, thank you, thank you for this yummy sounding recipe!!! At the moment, pregnant with #4, I need some really simple, easy, prepare ahead meals. This would be great!! I can set it up in the morning, pre-cut the vegies, and very little work to do of an evening (hubby can carve the lamb).

      Oh yum!

  2. says

    We had slow cooked lamb last night (followed by butterscotch pudding – yum). Today I made up the leftovers into a red wine / tomatoey ragu and had with some fresh pappardelle from the vic market – it was sooo good!! Gotta love the meal that keeps on giving.

  3. says

    I use my conventional oven on Sundays too cook my roast. I put the oven on a low heat between 150-180 and leave it there while I nip to the car boot sale for 3 hours when I get back it is cooked to perfection to avoid it drying out I wrap it in tin foil and use the juices to make my gravy. Now I’m ready to eat as I’m salivating

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  1. […] Left OversThursday: TacosFriday: Pasta With Chicken and SpinachSaturday: Family Meat PieSunday: Slow Cooker Roast LambIf you are looking for further recipe inspiration, check out my complete list of Family Friendly […]