Ingredients:

  • 3-4 lbs boneless leg of lamb (1.4-1.8 kg)
  • 2 tablespoons olive oil (30 ml)
  • Salt and pepper, to taste
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 cup low-sodium chicken or beef broth (240 ml)
  • Juice of 1 lemon
  • 4 medium carrots, chopped
  • 2 large onions, quartered
  • 3 medium potatoes, cut into chunks

Instructions:

  1. In a small bowl, combine garlic, rosemary, thyme, cumin, coriander, lemon juice, salt, and pepper.
  2. Rub the marinade generously all over the boneless leg of lamb. Let it sit for at least 30 minutes (or overnight in the fridge for deeper flavor).
  3. Heat olive oil in a skillet over medium-high heat. Sear the lamb on all sides until browned (about 3-4 minutes per side).
  4. Place seared lamb in the slow cooker. Add broth and veggies (if using) around the lamb.
  5. Cover and set the slow cooker to low for 6-8 hours, or high for 4-5 hours. Cook until the lamb is fork-tender and easily shreds.
  6. Once cooked, remove lamb from the slow cooker and let rest for 10-15 minutes before slicing.
  7. Serve with the pan juices drizzled over the top and your choice of sides.