Gourmet boy’s favourites – slow cooker lamb

This is our no.1 winter favourite.  Even the food bogan, Miss 10, will eat her body weight in this Greeky lamb goodness.

I got this recipe from my big sis when I first bought a slow cooker (the working mum’s saviour).  I added a some extra ingredients and took out the spuds as my kids won’t eat them.

If you have a bread maker, set the timer to bake a loaf ready for dinner time.  Warm fresh bread to mop up the tasty gravy is a delicious, rustic and simple pleasure.


1 lamb roast – bone in, no bone, big or small, leg or shoulder… whatever’s on special.
2 T olive oil
a couple twigs of rosemary (finely chop the leaves of one, the rest go in at cooking time)
2 T finely chopped parsley (curly or flat)
2 T finely chopped fresh oregano
3 or 4 cloves of garlic, crushed
zest of 1 lemon
2 T lemon juice
1 cup beef stock

I make the lamb marinade the night before and leave it in the fridge overnight.  The flavours are amazing and no fussing around in the morning (or going to work with garlicky fingers).

Combine half the oil, chopped rosemary, parsley, oregano, garlic, rind and lemon juice in a large bowl or the slow cooker dish.

Trim any large visible chunks of fat off the lamb.  There is enough liquid to keep the meat moist and the fat tends to go slimy and jelly-ish.

Summon your inner Jamie Oliver, get your mitts into the bowl and rub the marinade all over the lamb.

Cover well with cling film and refrigerate overnight.

Heat the other half of the oil in a pan and brown the lamb on all sides and put in the slow cooker.

Note: If you like stewed potatoes, cut a few in half and place them cut side down in the slow cooker.  Sit the browned lamb on top of them.

Add a cup of beef stock to the pan you browned the lamb in to lift any caramel brownness and seared herbs left behind.  Add to slow cooker.  (If your pan is clean, skip that step and just add the stock to the slow cooker).

If you used a bowl to marinade, grab a spatula and scoop out the remaining marinade into the slow cooker.

Add the remaining rosemary twigs.

Cover and cook on low for 6-8 hours.  The lamb will look dark caramel on top and any bones will slide out easily when done.

When I get home I pull out all the bones and rosemary twigs and tease the meat apart with tongs so it sits in the lovely juices (like the picture) then leave it on the warm setting until we are ready to eat.

To serve, I plonk the slow cooker pot on the table along with the fresh bread and some steamed green veg.  Mostly because I can’t be bothered getting up to serve up the kids their usual second and third helpings 🙂