Slow Cooker Leg of Lamb with Potatoes

Name: Slow Cooker Leg of Lamb with Potatoes
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Yield: 6
Cuisine: greek
Ingredients: 2 tablespoons olive oil; 1 bone-in leg of lamb; 4-5 medium potatoes, chopped into 1-2″ pieces; 1 head garlic, peeled; Salt; 1 teaspoon dried oregano, more to taste; 1 cup white wine (substitute chicken stock if desired); 1/2 lemon

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The absolute easiest way to roast Leg of Lamb is in the slow cooker! This recipe gives you fork-tender lamb and flavorful potatoes with only 15 minutes of prep time. It is the perfect recipe for special occasions like Easter, but easy enough for a weeknight dinner as well!

greek leg of lamb and lemon potatoes in white dish

When I was in graduate school I worked at a Greek restaurant near Charleston, SC (Athens in James Island if you’re wondering!) and fell in love with their leg of lamb-it was always perfectly cooked with the most tender lemon potatoes served alongside. They were deliciously seasoned with oregano and lemon, my mouth waters just thinking about it!

Since then I’ve been on a hunt to perfect my own version of that recipe (theirs was closely guarded!) and after over ten years I can tell you that this Slow Cooker Leg of Lamb Recipe is the closest I’ve gotten!

(If you love Greek food too, you have to try my Tzatziki recipe, Instant Pot Lamb & Potatoes, or Greek Lemon Potatoes also!)

Why I love this recipe

Making Crock Pot Leg of Lamb guarantees fall off the bone perfectly cooked lamb, plus it makes it easy and only takes 15 minutes of prep time, which is always a bonus!

Greek leg of lamb with potatoes, greens and cherry tomatoes

Ingredients

olive oil
boneless or bone-in leg of lamb
potatoes
garlic
salt
dried oregano
white wine (substitute chicken stock if desired)
lemon

Step by step

Heat oil over medium-high heat in a large skillet and brown the lamb on all sides, about 3 minutes per side. Meanwhile, add half of the garlic and the potatoes to the bottom of the slow cooker.
Place lamb over potatoes and sprinkle with oregano and place remaining garlic over top.
Pour wine over potatoes and lamb.
Cover and cook on low 6-8 hours or high 5-6 hours.
Squeeze lemon over potatoes just before serving and season to taste with extra oregano if desired.

FAQs

Can I use fresh oregano?

Yes, to substitute fresh oregano simply double the amount.

What kind of wine should I use?

Choose a white wine with high acidity such as a Sauvignon Blanc or Pino Grigio. Do not use cooking wines for this recipe.

Can I use boneless leg of lamb?

Yes, you can use boneless without any adjustment to the cooking time.

How long does it last in the refrigerator?

Keep leftovers in a sealed container in the fridge up to 3 days.

Can I freeze leg of lamb?

This recipe can be frozen for up to 2 months. To freeze, allow the food to cool, then slice the lamb and lay the lamb and potatoes on a parchment paper lined baking sheet. Place in the freezer for 30-45 minutes to flash freeze. Once frozen, transfer to a freezer-safe container (affiliate link) and add any juices from the slow cooker.

This leg of lamb with potatoes would pair perfectly with these Balsamic Roasted Vegetables, Oven Roasted Peppers, or Steamed Artichokes.

If you try this recipe, please comment and rate it below, I love hearing from you!

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