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More Lamb & Sides:
Slow Cooker Lamb
Ingredients
- 1 leg of lamb cut into 3 pieces
- 2-3 tablespoons olive oil
- Salt, to taste (approx. 1/2 teaspoon per pound)
- black pepper, to taste
- 1/2 cup- 3/4 cup fresh lemon juice
- 2-3 cups water
- 2 teaspoons ground coriander
- 1 heaping teaspoon ground cumin
- 2-3 tablespoons grated garlic
- 1 teaspoon crushed red pepper flakes (optional)
- 1 heaping teaspoon dried oregano or thyme
- Optional: a sprig or 2 of rosemary
- Serve with: Rice, pita, salad, and/or tzatziki sauce
Instructions
Wash the lamb and pat dry. Trim excess fat and place the lamb on a tray.
Drizzle with olive oil and rub all over the lamb. Season both sides with some salt and pepper.
The lamb can be browned in the Instant Pot, in an air-fryer, or under the broiler. My favorite way to brown lamb is using the air-fryer method. Preheat the air-fryer to 400 °F and brown the lamb 10-15 minutes per side until golden all around.
To brown lamb in the Instant Pot, set it to the saute setting and brown until golden all around. About 20 minutes total.
Add all of the remaining ingredients to the instant pot and set it to the slow-cooker setting for about 14 hours. Halfway through cooking, flip the pieces of lamb over for even cooking and add more water if needed.
The lamb is ready when it is falling off the bone.
Taste and adjust the seasoning if needed.
Serve over a pita, with Rice pilaf, and/or a salad with lots of tzatziki on the side. Kali Orexi!
Notes
Store the leftovers along with their juices in an airtight container in the refrigerator. Warm through in a pan and serve.
Recommended Products
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TEAKHAUS Wood Cutting Board Block I Chopping Board I Wooden Cutting Boards for Kitchen I Large Cutting Board with Handle I Chopping Boards for Kitchen I Thick Cutting Board 107 24x18x1.5 -
Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, Sterilizer, and Warmer, 8 Quart, 14 One-Touch Programs -
Olive Oil- Greek Extra Virgin Olive Oil (500ml/15.9 oz) -
Dried Oregano from Crete (20g/.71 oz) -
Traditional Cretan Aprons (heavier fabric) -
Thyme Honey from Crete: Uncle Dimitris Honey (470g/ 1 lb)
Hi Dimitra. You have an international audience. There are only three countries left in the world who use Imperial measurements. I live in a Metric country. My oven doesn’t even have a F temperature on it. Is it possible that you can include Metric equivalents in your recipes? Many thanks. 🙏🏽
Great looking recipe! Can you give an approximate weight for the leg of lamb that you used? It looks to have the bone in, and those legs tend to get weighty. I’d like to know better what to look for. Thanks!
I second Maria, what is the weight for the leg we are to look for?