2-Minute Slow Cooker Roast Lamb
This 2-Minute Slow Cooker Roast Lamb is the ultimate set-and-forget dinner for busy days. With just two minutes of preparation, you can pop it into the slow cooker in the morning and come home to tender, juicy, fall-apart lamb ready for dinner.
Seasoned simply with herbs, olive oil, salt and pepper, this easy slow cooker lamb recipe is packed with flavour without requiring a long list of ingredients. Serve it as a traditional roast with vegetables, slice it into wraps, add to loaded potatoes or pile it into warm pita bread with Greek salad and tzatziki.. Perf
It’s perfect for busy weeknights, relaxed Sunday dinners or whenever you want an impressive family meal without spending hours in the kitchen.
If you love easy dinners that practically cook themselves, try my Easy Slow Cooker Mexican Beef next. You’ll also find plenty of simple family favourites in my Easy Slow Cooker Recipes eBook. It’s perfect for taking the stress out of weeknight dinners.
Other Slow Cooker Recipes You Will Enjoy
Why You’ll Love This Recipe
Only two minutes of prep: Simply mix the herb paste, rub it over the lamb and let the slow cooker do the rest.
Tender and flavoursome: Slow cooking turns the lamb shoulder into juicy, fall-apart meat packed with rosemary and garlic flavour.
A true set-and-forget dinner: Pop it on in the morning and come home to beautifully cooked lamb ready to serve.
Perfect for busy families: It’s an easy family dinner that requires very little hands-on time.
Serve it your way: Enjoy it roast-style with vegetables and gravy or shred it for pita bread, wraps, salads, loaded wedges or pizza.
Leftovers won’t go to waste: Any remaining lamb can be transformed into quick lunches and dinners or frozen for another night.
Storage and Reheating
Store leftover lamb in an airtight container with some of its cooking juices in the refrigerator for up to three days.
Reheat gently in the microwave, oven or a covered frying pan until piping hot. Adding a spoonful of the reserved cooking juices or gravy will help prevent the lamb from drying out.
Leftover lamb can also be frozen for up to three months. Freeze it in meal-sized portions with a little cooking liquid, then thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Do I need to add liquid to slow cooker lamb?
Usually, no. Lamb shoulder releases plenty of moisture as it cooks. If your slow cooker manufacturer recommends adding liquid, pour approximately ½ cup of stock around the lamb.
Should lamb be cooked on LOW or HIGH?
For the most tender, fall-apart result, cook the lamb on LOW for 8–10 hours. If you’re short on time, cook it on HIGH for 4–5 hours.
What is the best lamb cut for the slow cooker?
Boneless lamb shoulder is ideal because its higher fat content keeps the meat moist and tender during the long cooking time.
Can I prepare the lamb the night before?
Yes. Coat the lamb in the herb mixture, cover and refrigerate overnight. Place it in the slow cooker the following morning and cook as directed.
Can I make gravy from the cooking juices?
Yes. Strain the cooking juices and remove excess fat, then thicken the liquid with a cornflour slurry or use it as the base for your favourite gravy.
2 Minute Roast Lamb
Ingredients
- 1-1.5 kg boneless lamb roast
- 2-3 tablespoons lamb herb and garlic rub
- 2-3 tablespoons oil
- Salt and pepper
- Brushed potatoes
- Spray oil or melted duck fat
- Salt and Pepper
- Herb blend that you used on the lamb to sprinkle on the roast potatoes
- Vegetables of choice to steam and serve with the roast in a small bowl
Instructions
- Combine 3 tablespoon of herb blend and 2 tablespoons of oil. You want a paste consistency, not a runny consistency.
- Rinse lamb under a tap and dry with a paper towel. Lay on a clean chopping board or plate.
- Rub herb mix all over the lamb. Season with salt and pepper.
- Lay the lamb at the bottom of the slow cooker
- Cook on low for 8 hours.
- 2 hours to go, add the whole potatoes. Cook for the remaining 2 hours.
- Heat the oven 220°C. Remove potatoes from the slow cooker and place on a clean chopping board. Cut the potatoes in half and place on a lined baking tray. Spray with oil or brush with melted duck fat, season with salt and pepper and lightly sprinkle with herbs. Cook for 30-40 minutes turning halfway through. For Air fryer: cook 200’C 15 minutes, then 180’C 10 minutes.
- When the lamb has finished cooking, remove from the slow cooker and lay on a lined baking tray. Place in the oven 220ºC for 5-10 minutes or until golden and crispy. Or air fry for 5 minutes of 200’C. Allow to rest 5-10 minutes, then slice and serve with your favourite vegetables and gravy as desired. (You can skip the oven step if you wish and just rest and slice)
Notes
You can pick up many herb blends from the local supermarkets and some butcher's sell them as well.
If all else fails, some rosemary and garlic is always a winner
