Lamb Loin Recipe Slow Cooker

A pot of slow cooked lamb.

How to cook lamb in a crock pot or slow cooker until fork tender

Slow cooking lamb in a slow cooker or crock pot is the best thing you can do with red meat. Especially, if you can just add everything to the pot and cook. This slow cooker lamb makes tender, juicy, fork-tender meat in just 4 hours with a rich creamy sauce that works a treat over steamed rice or crusty bread.

A bowl of slow cooked lamb. — Lamb Recipe Slow Cooked in a Slow Cooker

Table of Content

About this recipe
Ingredients and substitutes
Step by step instructions
Frequently asked questions
You may also like
Printable Recipe
Comments

If you ask my kids what they want for dinner over the weekend they usually say - slow-cooked meat with couscous or mashed potato and such. Winter is one time when we have lots of slow-cooked recipes, either made in the slow cooker or over the stovetop. Because, of course, slow-cooked meats somehow are always so comforting. Right?

For me, red meat like beef, lamb or pork has got to be fork-tender unless, of course, it's burgers or steaks. Which is why I do love my slow cooker very much. I can just throw in a few ingredients and forget about it for hours. Often, a life-saver on days when I was busy with cake orders and no time to cook.

About this recipe

I honestly didn't know what to call this recipe. It's simple and easy, but most of all the flavors are wonderful with almost every ingredient you probably already have in your kitchen. The list looks long, but again, nothing fancy. And yet, when they all come together it is so wonderful.

Cooking meat in a slow cooker does not get any easier than this. It is as simple as adding all ingredients into the slow cooker and turning the cooker on. Leave it on for 4 to 6 hours, depending on how much time you have on hand. I usually prefer slow cooking red meat for 6 to 8 hours because it does give tender meat that falls apart easily. Isn't that just what you want with red meat?

A pot of slow cooked lamb. — Lamb Cooked in a Slow cooker or Crock Pot. Slow-Cooked until fork-tender

Ingredients and substitutes

Lamb - I often use a lamb shoulder or leg. The best thing about slow cooking is that you can use the cheap cuts and it will still cook to fork-tender with the slow cooking process.
Onion - I've used a small red onion because I love how it adds sweetness to the dish as it cooks down but if sweet is not for you add regular brown onions.
Garlic and ginger - I cannot think of lamb without these two to flavor it. Adds so much more. If you don't have fresh ginger, you can add 1 teaspoon of ginger powder. Not the same as fresh but still works.
Herbs - You can use fresh herbs. Over the years, I have always made this with dried herbs, but fresh would be great as well.
Ketchup - Adds a little sweet, sour tang and thickness to the dish. This is not a tomato-based dish, so do not add too much.
Cornstarch - Helps thicken the sauce. Starch tends to settle on the bottom of the slow cooker causing it to burn and dissipate heat evenly. So, it's best to leave the thickening agent for later.

Step by step instructions

Ideally, you can add all ingredients in the slow cooker except the cornstarch and give it a good mix.
But, to ensure everything is well combined and cooks evenly I like to layer things.
Start by adding the oil, onions, and garlic (slices and whole).
Followed by the lamb, salt, and pepper.
In a bowl or measuring cup, combine the stock, ketchup, mustard, soy sauce, brown sugar, paprika - stir well then pour over the lamb.

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Add the bay leaves, rosemary, and thyme.
Make sure everything is immersed inside the liquid.
Cover the slow cooker with its lid.
Cook on low for 6 hours or on high for 4 hours or until the meat is fork-tender.

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After the cooking time - combine the cornstarch with a little water to create a slurry - add it to the slow cooker - stir well.
Continue to cook on low for a half-hour or high for 15 minutes.
Discard the leaves before servings.
Enjoy!

Frequently asked questions

How long will this lamb keep?

This slow-cooked lamb will keep in the fridge for 5 to 6 days. It can also be frozen for up to a month.

What kind of stock should I use for this slow cooker lamb?

You can use vegetable, chicken or beef stock instead of beer.

How can I reduce the liquid in the slow-cooker?

While we do need liquid to cook the meat, the excess liquid does not evaporate when slow-cooking. You can serve the extra liquid with bread or rice. Alternatively,
remove the meat from the slow cooker and transfer the liquid in a saucepan. Reduce it over medium-high heat on the stovetop until it's a thicker consistency. Then add the meat back to the liquid.

Can I use beef instead of lamb for this slow cooker lamb recipe?

Yes, actually, beef and pork would work just as well instead of lamb for this slow cooker recipe. See my slow cooker beef recipe

Can I make this on the stovetop?

yes, you can certainly make this on the stovetop instead of slow cooker. See my recipe for slow-cooked lamb

Can I use honey instead of brown sugar in this recipe?

Absolutely, you can a tablespoon of honey, or agave syrup instead of brown sugar.

What do you serve with this lamb?

Today, I have served it with steamed rice but my kids love to enjoy it with mashed potato. When I'm on a low carb mood I usually serve it with cauliflower rice. This recipe is versatile and goes well with couscous as well as creamy polenta.

You can, of course, serve veggies on the side such as garlic sesame asparagus, parmesan asparagus, sesame green beans, cheesy baked eggplant slices, lemon rosemary potatoes, roasted dill potatoes,

Printable Recipe

A bowl of slow cooked lamb.

Description

Slow cooking lamb in a slow cooker or crock pot is the best thing you can do to red meat especially if you can just add everything to the pot and cook. This slow cooker lamb will give tender, juicy, fork-tender meat in just 4 hours with a rich creamy sauce that works a treat over steamed rice or crusty bread.

▢ 2 lbs (1 kg) Lamb cut into cubes
▢ 2 tablespoon Olive oil
▢ ½ cup Onion chopped
▢ 1 garlic clove sliced
▢ 10 garlic cloves whole skin-on
▢ 1 cup (250 ml) Stock veg, beef
▢ 2 tablespoon Ketchup
▢ 1 tablespoon Mustard paste
▢ 1 tablespoon Soy sauce
▢ 2 tablespoon Brown sugar
▢ 1 tablespoon Hot paprika smoked
▢ 3 Bay leaves
▢ 2 sprig Rosemary fresh
▢ 2 sprig Thyme fresh
▢ 1 tablespoon Cornstarch
▢ ½ teaspoon Salt
▢ ½ teaspoon (½ ) Pepper

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Ideally, you can add all ingredients in the slow cooker or corckpot except the cornstarch and give it a good mix.
But to ensure everything is well combined and cooks evenly I like to layer things
Start by adding the oil, onions, and garlic (slices and whole)
Followed by the lamb, salt and pepper
In a bowl or measuring cup combine the stock, ketchup, mustard, soy sauce, brown sugar, paprika – stir well then pour over the lamb
Add the bay leaves, rosemary, and thyme
Make sure everything is immersed inside the liquid.
Cover the slow cooker with its lid.
Cook on low for 6 hours or on high for 4 hours or until the meat is fork-tender
After the cooking time – combine the cornstarch with a little water to create a slurry – add it to the slow cooker – stir well.
Continue to cook on low for half-hour or high for 15 minutes.
Discard the leaves before servings.
Enjoy!

Calories: 477- kcal Carbohydrates: 11- g Protein: 26- g Fat: 36- g Saturated Fat: 15- g Cholesterol: 110- mg Sodium: 741- mg Potassium: 423- mg Fiber: 1- g Sugar: 6- g Vitamin A: 702- IU Vitamin C: 3- mg Calcium: 42- mg Iron: 3- mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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