My mother-in-law hardly eats lamb, but she devoured this dish!

Ah, the slow cooker leg of lamb – a dish that sings comfort and savors every second it spends in the slow simmer of your countertop magician. This dish is a nod to tradition with a wink at the ease of modern-day cooking. Originating from those Sunday roasts that have been a staple across many cultures, a leg of lamb slow-cooked to perfection is that indulgent turn of the weekend we all deserve. Whether you’re channeling the aromatic kitchens of the Mediterranean or the hearty English fare, there's something special about the tender, fall-off-the-bone meat that a slow cooker just does impeccably. And let’s be real, what busy bee doesn’t love the “set it and forget it” approach for a stunning Sunday dinner that tastes like you slaved away for hours?

Pair this succulent lamb with a heap of fluffy mashed potatoes, a side of honey-glazed carrots, or some minted peas to add a bright pop of color and flavor. For a more Mediterranean touch, a Greek salad and some warm, crusty bread wouldn't go amiss. And let's not forget the gravy or a drizzle of rosemary sauce to bring it all together!

Slow Cooker Leg of Lamb
Servings: 6-8

- 1 bone-in leg of lamb (about 4-5 pounds)
- 4 cloves garlic, sliced
- 2 tablespoons fresh rosemary, chopped
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup olive oil
- 1/2 cup chicken or vegetable broth
- 2 onions, quartered
- 4 large carrots, cut into 2-inch pieces

1. Begin by gently piercing the surface of the lamb with a sharp knife and insert slices of garlic and sprinkles of rosemary into these slits, pushing them in good and cozy.

2. In a small bowl, mix together the thyme, salt, pepper, and olive oil to create a paste. Massage this lovingly all over the lamb, ensuring it's evenly coated.

3. Place the quartered onions and chunked carrots at the bottom of the slow cooker as a flavorful bed for the lamb to rest upon.

4. Pour the broth over the vegetables and then lay the herb-adorned lamb on top.

5. Set your slow cooker on low and let the magic happen for about 7-8 hours, or until the lamb is tender enough to make your heart sing.

6. Once done, let the lamb rest for about 15 minutes before carving. This is the perfect time to whip up a quick gravy with the drippings, if that’s your jam.

- If you want to infuse a bit more flavor, consider marinating the lamb in the fridge with the olive oil mixture overnight.
- No fresh herbs? No problem. Dried rosemary and thyme can pinch-hit, but remember they have a stronger flavor, so use them sparingly.
- For those not shy about a little vino, a splash of red wine in the slow cooker can add a depth of flavor that's simply divine.
- And don't waste those leftovers! Lamb sandwiches the next day can be a glorious lunchtime revival.

Just remember, every slow cooker is a bit different, so the first time you try this, keep an eye on the tenderness as you approach the 7-hour mark. Trust me, once you’ve made this dish, it’s sure to become a repeat performance in your meal rotation. Happy slow cooking, my friends!