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Easter is a time for family, celebration, and of course, delicious food. If you’re looking to make your Easter dinner extra special this year, consider using your trusty crockpot to prepare a tender, juicy lamb that everyone will love.
Lamb is a traditional Easter dish, and cooking it in a slow cooker allows the flavors to meld and the meat to become perfectly tender with minimal effort.
Whether you prefer rich, savory flavors or light, citrusy notes, there’s a crockpot lamb recipe for every taste.
In this article, we’ve curated a list of over 30 Easter crockpot lamb recipes that are perfect for your holiday feast. These recipes not only save you time in the kitchen but also ensure that your lamb is cooked to perfection every single time.
So, get your crockpot ready and prepare for a delicious, stress-free Easter dinner!
30+ Easy Easter Crockpot Lamb Recipes to Make Your Holiday Feast Unforgettable
No matter your culinary preferences, these 30+ Easter crockpot lamb recipes offer a range of flavors and styles to suit every taste.
From classic savory lamb with herbs and garlic to unique glazes like apricot and mustard, there’s something for everyone.
The beauty of using a crockpot is that it frees up your time to enjoy the holiday with family and friends while still serving a dish that’s impressive, tender, and bursting with flavor.
So, pick your favorite recipe, set it and forget it, and get ready for a memorable Easter feast.
Slow-Cooked Garlic Herb Easter Lamb
Celebrate Easter with a tender, flavorful lamb roast infused with garlic and a blend of fresh herbs. Cooking this lamb in a crockpot ensures it’s juicy and falls apart at the touch of a fork. Ideal for a festive gathering, this recipe pairs wonderfully with roasted vegetables or creamy mashed potatoes. The slow-cooking process also fills your home with a rich, aromatic scent that sets the tone for a memorable holiday meal.
Ingredients:
- 4-5 lb bone-in lamb leg or shoulder
- 4 garlic cloves, minced
- 2 tbsp olive oil
- 2 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme leaves
- 1 tsp paprika
- Salt and pepper, to taste
- 1 cup beef or lamb stock
- 1/2 cup dry white wine (optional)
- 1 large onion, sliced
- 2 carrots, chopped
- 2 celery stalks, chopped
Instructions:
- Prepare the Lamb: Rub the lamb with olive oil, minced garlic, rosemary, thyme, paprika, salt, and pepper. Let it sit at room temperature for 30 minutes.
- Layer the Crockpot: Place the sliced onion, carrots, and celery at the bottom of the crockpot. This creates a flavorful base.
- Add Liquids: Pour the beef stock and white wine (if using) over the vegetables.
- Cook the Lamb: Place the seasoned lamb on top of the vegetables. Cover and cook on low for 8-10 hours or high for 4-6 hours, until the lamb is tender and easily pulls apart.
- Serve: Remove the lamb and let it rest for 10 minutes before slicing or shredding. Strain and serve the cooking liquid as a jus or gravy.
This Slow-Cooked Garlic Herb Easter Lamb combines tradition with ease, offering a show-stopping centerpiece with minimal effort. Your guests will savor every bite of this tender and flavorful dish, making it the highlight of your Easter celebration.
Moroccan-Style Easter Lamb with Apricots and Almonds
Add a touch of global flair to your Easter table with this Moroccan-inspired lamb recipe. Sweet apricots and crunchy almonds balance the rich flavors of the spiced lamb, creating a meal that’s both exotic and comforting. The slow-cooker ensures the lamb is moist and tender, while the spices infuse it with unforgettable flavor.
Ingredients:
- 4 lb boneless lamb shoulder, cut into chunks
- 2 tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 tbsp ground cumin
- 1 tsp cinnamon
- 1 tsp turmeric
- 1/2 tsp cayenne pepper (optional)
- 1/2 cup dried apricots, chopped
- 1/4 cup sliced almonds
- 1 cup chicken stock
- 1 can (14 oz) diced tomatoes
- Salt and pepper, to taste
Instructions:
- Brown the Lamb: Heat olive oil in a skillet over medium-high heat. Brown the lamb on all sides, then transfer to the crockpot.
- Sauté Aromatics: In the same skillet, cook the onion and garlic until softened. Add the cumin, cinnamon, turmeric, and cayenne, stirring for 1-2 minutes.
- Combine in Crockpot: Transfer the onion mixture to the crockpot. Add the apricots, almonds, chicken stock, tomatoes, salt, and pepper. Stir to combine.
- Cook: Cover and cook on low for 7-8 hours or high for 4-5 hours, until the lamb is tender.
- Serve: Garnish with additional almonds and serve over couscous or rice.
This Moroccan-Style Easter Lamb offers a unique twist on traditional Easter fare, transporting your taste buds to a world of spice and sweetness. It’s a surefire way to impress your guests and elevate your holiday menu.
Classic Mint and Honey Glazed Easter Lamb
For a timeless Easter dish, this mint and honey-glazed lamb is a crowd-pleaser. The natural sweetness of honey complements the savory lamb, while fresh mint adds a refreshing burst of flavor. Slow-cooking locks in all the juices, ensuring a succulent dish perfect for Easter festivities.
Ingredients:
- 5 lb lamb leg or shoulder
- 1/4 cup honey
- 2 tbsp Dijon mustard
- 3 tbsp fresh mint, chopped
- 2 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup lamb or chicken stock
- 1 tbsp lemon juice
Instructions:
- Prepare the Glaze: In a bowl, mix honey, Dijon mustard, chopped mint, garlic, salt, pepper, and lemon juice.
- Coat the Lamb: Rub the glaze generously over the lamb, ensuring even coverage. Let the lamb marinate for 1 hour or overnight in the refrigerator.
- Assemble the Crockpot: Add the lamb stock to the bottom of the crockpot. Place the glazed lamb on top.
- Cook: Cover and cook on low for 8-9 hours or high for 5-6 hours, basting occasionally with the juices.
- Serve: Let the lamb rest for 15 minutes before slicing. Garnish with fresh mint leaves.
This Classic Mint and Honey Glazed Easter Lamb brings elegance and tradition to your holiday table. Its harmonious balance of sweet and savory flavors makes it a standout choice for your Easter celebration. Pair it with spring vegetables for a complete and festive meal.
Red Wine and Rosemary Braised Lamb
Elevate your Easter feast with a sophisticated Red Wine and Rosemary Braised Lamb. This dish captures the essence of celebration with its deep, rich flavors and tender texture. Slow-cooked in red wine and a medley of aromatics, the lamb becomes melt-in-your-mouth delicious, making it a perfect centerpiece for your holiday table.
Ingredients:
- 4-5 lb bone-in lamb leg or shoulder
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 2 cups red wine (e.g., Cabernet Sauvignon)
- 1 cup beef or lamb stock
- 2 sprigs fresh rosemary
- 1 large onion, sliced
- 3 carrots, chopped
- 2 celery stalks, chopped
- 1 tbsp tomato paste
- 1 tsp salt
- 1/2 tsp black pepper
Instructions:
- Prepare the Lamb: Season the lamb generously with salt and pepper.
- Brown the Lamb: Heat olive oil in a skillet over medium-high heat and sear the lamb on all sides until browned. Transfer to the crockpot.
- Sauté Aromatics: In the same skillet, sauté the garlic, onion, carrots, and celery until softened. Add the tomato paste and stir for 2 minutes.
- Add to Crockpot: Pour the wine and stock into the skillet to deglaze, scraping up any browned bits. Transfer the mixture to the crockpot, along with the rosemary sprigs.
- Cook: Cover and cook on low for 8-9 hours or high for 5-6 hours, until the lamb is tender.
- Serve: Let the lamb rest for 10 minutes before carving. Serve with the wine sauce spooned over the meat.
This Red Wine and Rosemary Braised Lamb is a luxurious addition to your Easter meal. Its bold flavors and tender meat will leave a lasting impression on your guests, creating a celebration to remember.
Mediterranean Lemon and Oregano Lamb
Add a Mediterranean touch to your Easter with this Lemon and Oregano Lamb. Bursting with zesty citrus and earthy herbs, this recipe is both bright and comforting. Slow-cooked to perfection, it pairs beautifully with sides like roasted potatoes or a Greek salad for a vibrant holiday spread.
Ingredients:
- 4 lb boneless lamb shoulder or leg
- 1/4 cup olive oil
- 2 lemons (zested and juiced)
- 2 tbsp fresh oregano, chopped
- 3 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup chicken stock
- 1 large onion, sliced
- 1 tsp dried oregano
Instructions:
- Prepare the Marinade: In a bowl, whisk together olive oil, lemon juice, zest, fresh oregano, garlic, salt, and pepper.
- Marinate the Lamb: Rub the mixture all over the lamb and let it marinate for at least 1 hour, or overnight in the fridge.
- Layer the Crockpot: Place the sliced onion at the bottom of the crockpot and sprinkle with dried oregano. Place the lamb on top and pour in the chicken stock.
- Cook: Cover and cook on low for 7-8 hours or high for 4-5 hours, until the lamb is tender and juicy.
- Serve: Slice the lamb and garnish with fresh lemon slices and oregano.
This Mediterranean Lemon and Oregano Lamb is a delightful, citrusy take on Easter lamb, offering a refreshing and herby profile. It’s a dish that brings the sunshine of the Mediterranean to your table and delights your guests with every bite.
Honey Balsamic Glazed Lamb
Sweet, tangy, and utterly irresistible, this Honey Balsamic Glazed Lamb is a showstopper for Easter. The balsamic vinegar adds a rich depth of flavor, while honey provides a hint of sweetness that perfectly complements the lamb. Slow cooking ensures the meat is juicy and infused with the glaze, making it a surefire hit with your family and friends.
Ingredients:
- 4 lb lamb shoulder or leg
- 1/4 cup balsamic vinegar
- 3 tbsp honey
- 1 tbsp Dijon mustard
- 2 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup water or chicken stock
- 1 sprig fresh rosemary
Instructions:
- Make the Glaze: In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, garlic, salt, and pepper.
- Prepare the Lamb: Rub the glaze all over the lamb, coating it thoroughly.
- Set Up the Crockpot: Add water or chicken stock to the bottom of the crockpot. Place the lamb on top and add a sprig of rosemary for extra aroma.
- Cook: Cover and cook on low for 8 hours or high for 4-5 hours, basting with the glaze occasionally.
- Serve: Allow the lamb to rest for 10 minutes before slicing. Drizzle with any remaining glaze from the crockpot.
This Honey Balsamic Glazed Lamb brings a perfect balance of sweet and tangy flavors to your Easter table. Its glossy finish and tender texture make it a dish worthy of celebration, creating memories that will last for years to come.
Crockpot Lamb with Minted Peas and Vegetables
This Crockpot Lamb with Minted Peas and Vegetables is an Easter dish that combines tender lamb with the freshness of mint and seasonal vegetables. The minty peas offer a delightful contrast to the savory lamb, making this a well-rounded meal. Slow cooking ensures the lamb is incredibly tender, while the vegetables soak up all the rich flavors of the broth, making every bite a joy.
Ingredients:
- 4 lb lamb leg or shoulder
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 1 large onion, sliced
- 3 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 1 cup frozen peas
- 1/2 cup lamb or beef stock
- 1 tbsp fresh mint, chopped
- 1 tsp salt
- 1/2 tsp black pepper
Instructions:
- Brown the Lamb: Heat olive oil in a large skillet over medium-high heat. Brown the lamb on all sides, then transfer it to the crockpot.
- Sauté Aromatics: In the same skillet, sauté the garlic and onion until softened, about 3-4 minutes.
- Add Vegetables and Stock: Place the carrots, potatoes, and onion mixture in the crockpot. Pour in the lamb stock and sprinkle with salt and pepper.
- Cook: Cover and cook on low for 7-8 hours or high for 4-5 hours, until the lamb is tender and easily shreds.
- Finish with Minted Peas: About 15 minutes before serving, stir in the frozen peas and chopped mint. Let them cook until tender.
- Serve: Shred or slice the lamb and serve with the vegetables and minted peas.
This Crockpot Lamb with Minted Peas and Vegetables is a celebration of spring flavors. The tender lamb, paired with vibrant vegetables and the freshness of mint, makes for a delightful Easter meal. This dish is both comforting and light, perfect for an Easter meal that leaves your guests satisfied but not overly full.
Spicy Apricot and Chipotle Lamb
Add a spicy kick to your Easter feast with this Apricot and Chipotle Lamb. The smoky heat of chipotle peppers is balanced by the sweetness of apricots, creating a bold and flavorful lamb dish that’s perfect for those looking for something a little different. Slow-cooking the lamb ensures that it’s tender and infused with the sauce, making this a memorable Easter dinner.
Ingredients:
- 4 lb lamb leg or shoulder
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 2 chipotle peppers in adobo sauce, chopped
- 1/4 cup apricot preserves
- 1 tbsp apple cider vinegar
- 1 tbsp brown sugar
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 cup beef or lamb stock
- Salt and pepper, to taste
Instructions:
- Brown the Lamb: Heat olive oil in a skillet over medium-high heat. Brown the lamb on all sides, then transfer it to the crockpot.
- Prepare the Sauce: In the same skillet, sauté the garlic and chipotle peppers until fragrant, about 1 minute. Add the apricot preserves, apple cider vinegar, brown sugar, cumin, smoked paprika, and stock. Stir to combine.
- Cook the Lamb: Pour the sauce over the lamb in the crockpot and sprinkle with salt and pepper. Cover and cook on low for 8-9 hours or high for 5-6 hours, until the lamb is tender and shreds easily.
- Serve: Shred or slice the lamb and serve with the spicy apricot sauce poured over the top.
This Spicy Apricot and Chipotle Lamb is a bold, flavorful alternative to traditional Easter lamb dishes. The smoky and spicy sauce combined with the sweetness of apricots creates a beautiful contrast that will leave your guests talking about it long after the meal. Perfect for those who enjoy a little heat and a lot of flavor in their Easter dinner.
Rosemary and Garlic Lamb with Roasted Root Vegetables
This Rosemary and Garlic Lamb with Roasted Root Vegetables is an earthy and aromatic dish that’s perfect for Easter. The robust flavors of rosemary and garlic infuse the lamb, while the root vegetables, cooked in the same crockpot, absorb all the delicious juices. Slow cooking results in a tender, melt-in-your-mouth lamb that’s perfect for sharing with family and friends.
Ingredients:
- 4 lb lamb leg or shoulder
- 2 tbsp olive oil
- 5 garlic cloves, minced
- 3 tbsp fresh rosemary, chopped
- 2 tbsp Dijon mustard
- 1 tbsp lemon zest
- 4 medium potatoes, peeled and chopped
- 3 carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 1 cup lamb or beef stock
- Salt and pepper, to taste
Instructions:
- Prepare the Lamb: Rub the lamb with olive oil, minced garlic, fresh rosemary, Dijon mustard, lemon zest, salt, and pepper. Let it marinate for at least 1 hour, or overnight for more flavor.
- Layer the Crockpot: Place the chopped potatoes, carrots, and parsnips at the bottom of the crockpot.
- Add the Lamb: Place the marinated lamb on top of the vegetables. Pour the stock around the lamb.
- Cook: Cover and cook on low for 8 hours or high for 5-6 hours, until the lamb is tender and the vegetables are cooked through.
- Serve: Slice the lamb and serve with the roasted root vegetables, spooning the juices over the meat.
This Rosemary and Garlic Lamb with Roasted Root Vegetables is a hearty, comforting dish that celebrates the flavors of spring. The slow-cooked lamb, infused with rosemary and garlic, pairs beautifully with the tender, flavorful root vegetables, creating a wholesome and satisfying Easter meal. Your guests will enjoy every bite of this aromatic and delicious dish.
Garlic and Herb Crusted Lamb
Garlic and Herb Crusted Lamb is a flavorful Easter dish that brings bold, aromatic herbs together to complement the rich lamb. The garlic and herb crust forms a delicious, crispy exterior, while the slow cooking process ensures the lamb remains juicy and tender inside. This is an excellent choice for those who love the combination of fresh herbs and hearty meats.
Ingredients:
- 4 lb boneless lamb leg
- 3 tbsp olive oil
- 6 garlic cloves, minced
- 2 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tbsp Dijon mustard
- 1 tsp lemon zest
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup lamb or chicken stock
Instructions:
- Prepare the Lamb: Rub the lamb with olive oil, garlic, rosemary, thyme, Dijon mustard, lemon zest, salt, and pepper. Let it marinate for at least 30 minutes, or overnight for more flavor.
- Sear the Lamb: Heat a skillet over medium-high heat and sear the lamb on all sides until browned, about 4-5 minutes per side.
- Add to Crockpot: Transfer the seared lamb to the crockpot and pour the stock around it.
- Cook: Cover and cook on low for 6-8 hours or high for 4-5 hours, until the lamb is tender and easily shreds with a fork.
- Serve: Slice the lamb and serve with the juices from the crockpot, alongside roasted vegetables or a light salad.
This Garlic and Herb Crusted Lamb is a perfect balance of tender meat and aromatic, savory crust. The slow cooking process allows the flavors to meld, creating a juicy, flavorful dish that’s sure to be a hit at your Easter gathering. The crust offers a delightful texture, contrasting beautifully with the melt-in-your-mouth lamb.
Crockpot Lamb with Mint Jelly Glaze
This Crockpot Lamb with Mint Jelly Glaze is a modern twist on the classic lamb and mint combination. The sweet and tangy mint jelly glaze adds a rich flavor profile, perfectly complementing the tender, slow-cooked lamb. It’s an easy and delicious way to serve lamb for Easter, with the glaze bringing an extra touch of elegance to your meal.
Ingredients:
- 4 lb leg of lamb
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 1/2 cup mint jelly
- 1/4 cup balsamic vinegar
- 1 tbsp Dijon mustard
- 1 tbsp fresh mint, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup water or stock
Instructions:
- Sear the Lamb: Heat olive oil in a skillet over medium-high heat and sear the lamb on all sides.
- Prepare the Glaze: In a bowl, mix together the mint jelly, balsamic vinegar, Dijon mustard, chopped mint, salt, and pepper.
- Cook the Lamb: Place the seared lamb in the crockpot and pour the glaze over the top. Add water or stock around the lamb.
- Cook: Cover and cook on low for 7-8 hours or high for 5-6 hours, until the lamb is tender and fully cooked.
- Serve: Slice the lamb and drizzle with the remaining mint jelly glaze. Serve with your favorite side dishes like roasted potatoes or sautéed greens.
The combination of sweet mint jelly and savory lamb is a timeless pairing, and this Crockpot Lamb with Mint Jelly Glaze takes it to new heights. The slow-cooked lamb is juicy and tender, while the glaze gives it a wonderful balance of sweetness and tang. This dish is sure to impress at your Easter dinner, with its rich flavors and easy preparation.
Balsamic and Honey Glazed Lamb with Caramelized Onions
This Balsamic and Honey Glazed Lamb with Caramelized Onions is a unique and flavorful Easter dish that features a beautifully balanced glaze. The balsamic vinegar provides a tangy richness, while the honey adds a touch of sweetness. Slow-cooking the lamb allows the flavors to meld and the meat to become incredibly tender, while the caramelized onions add an extra layer of sweetness and depth.
Ingredients:
- 4 lb lamb shoulder or leg
- 2 tbsp olive oil
- 6 garlic cloves, minced
- 1 large onion, thinly sliced
- 1/2 cup balsamic vinegar
- 1/4 cup honey
- 1 tbsp fresh thyme, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup lamb or beef stock
Instructions:
- Sear the Lamb: Heat olive oil in a large skillet over medium-high heat. Brown the lamb on all sides for about 4-5 minutes per side, then transfer to the crockpot.
- Caramelize the Onions: In the same skillet, add the sliced onions and cook over low heat for about 15 minutes, stirring frequently, until they are soft and golden.
- Prepare the Glaze: In a bowl, combine the balsamic vinegar, honey, thyme, salt, and pepper. Pour the mixture over the lamb in the crockpot, along with the caramelized onions.
- Cook: Add the stock around the lamb and cook on low for 8 hours or high for 5-6 hours, until the lamb is tender and easily falls apart.
- Serve: Slice the lamb and spoon the caramelized onions and glaze over the top. Serve with mashed potatoes or a crisp green vegetable.
The Balsamic and Honey Glazed Lamb with Caramelized Onions is a sweet and savory delight that will impress your guests. The slow-cooked lamb, with its rich, tender texture, pairs perfectly with the caramelized onions and the complex glaze. It’s a memorable dish that adds a touch of elegance to your Easter table.
Crockpot Lamb with Red Wine and Garlic Sauce
This Crockpot Lamb with Red Wine and Garlic Sauce brings the deep, rich flavors of red wine and garlic together to create a savory and tender lamb dish. The slow cooking process ensures the lamb absorbs all the flavors of the sauce, making each bite melt in your mouth. It’s a fantastic dish for Easter, offering a luxurious flavor profile that’s both comforting and elegant.
Ingredients:
- 4 lb lamb shoulder or leg
- 2 tbsp olive oil
- 6 garlic cloves, minced
- 1 cup red wine
- 1 cup beef broth
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tbsp balsamic vinegar
- Salt and pepper, to taste
Instructions:
- Sear the Lamb: Heat olive oil in a skillet over medium-high heat. Brown the lamb on all sides for 4-5 minutes per side.
- Prepare the Sauce: In the same skillet, add the garlic and cook until fragrant, about 1 minute. Add the red wine, beef broth, balsamic vinegar, rosemary, and thyme. Stir and let the mixture simmer for a few minutes to reduce slightly.
- Add to Crockpot: Transfer the browned lamb to the crockpot and pour the red wine sauce over it. Season with salt and pepper.
- Cook: Cover and cook on low for 8 hours or high for 5-6 hours, until the lamb is tender and pulls apart easily.
- Serve: Slice the lamb and drizzle with the red wine and garlic sauce. Serve with roasted vegetables or mashed potatoes for a complete meal.
This Crockpot Lamb with Red Wine and Garlic Sauce is an elegant and flavorful dish that’s perfect for an Easter feast. The deep, savory sauce made with red wine and garlic enhances the natural richness of the lamb, making it a dish that will surely impress. The slow cooking ensures the lamb remains incredibly tender and full of flavor, making this a standout recipe for your holiday table.
Crockpot Lamb with Lemon and Rosemary
Crockpot Lamb with Lemon and Rosemary is a light yet flavorful option for an Easter dinner. The combination of fresh rosemary and tangy lemon adds brightness to the tender, slow-cooked lamb. This dish is aromatic and refreshing, with citrus notes that cut through the richness of the lamb. It’s a perfect choice for those who prefer a lighter, more herbaceous Easter dish.
Ingredients:
- 4 lb boneless leg of lamb
- 2 tbsp olive oil
- 5 garlic cloves, minced
- 2 tbsp fresh rosemary, chopped
- 1 lemon, zest and juice
- 1/2 cup white wine or chicken broth
- Salt and pepper, to taste
Instructions:
- Sear the Lamb: Heat olive oil in a skillet over medium-high heat. Brown the lamb on all sides, about 4-5 minutes per side.
- Prepare the Sauce: In a bowl, combine garlic, rosemary, lemon zest, lemon juice, and white wine or chicken broth. Season with salt and pepper.
- Cook the Lamb: Transfer the lamb to the crockpot and pour the lemon-rosemary mixture over it.
- Cook: Cover and cook on low for 7-8 hours or high for 5-6 hours, until the lamb is tender and easily shreds with a fork.
- Serve: Slice the lamb and drizzle with the juices from the crockpot. Garnish with extra fresh rosemary and lemon slices.
This Crockpot Lamb with Lemon and Rosemary is a vibrant, flavorful dish that perfectly balances the richness of lamb with the fresh zest of lemon. The slow cooking process infuses the meat with the aromatic rosemary and citrusy lemon, creating a light yet satisfying meal. It’s a great choice for an Easter meal that feels fresh and full of spring flavors.
Crockpot Lamb with Apricot and Mustard Glaze
Crockpot Lamb with Apricot and Mustard Glaze is a sweet and tangy dish that combines the richness of lamb with the bright flavors of apricot and mustard. The glaze is both sweet and savory, making the lamb incredibly flavorful and juicy. Slow cooking ensures that the lamb becomes melt-in-your-mouth tender, while the glaze adds a perfect finishing touch.
Ingredients:
- 4 lb lamb leg or shoulder
- 2 tbsp olive oil
- 1/2 cup apricot preserves
- 1/4 cup Dijon mustard
- 1/4 cup balsamic vinegar
- 1 tbsp fresh thyme, chopped
- Salt and pepper, to taste
- 1/2 cup lamb stock or water
Instructions:
- Sear the Lamb: Heat olive oil in a skillet over medium-high heat. Brown the lamb on all sides, about 4-5 minutes per side.
- Prepare the Glaze: In a bowl, combine the apricot preserves, Dijon mustard, balsamic vinegar, fresh thyme, salt, and pepper.
- Cook the Lamb: Place the lamb in the crockpot and pour the apricot-mustard glaze over it. Add lamb stock or water around the lamb.
- Cook: Cover and cook on low for 8 hours or high for 5-6 hours, until the lamb is tender and shreds easily.
- Serve: Slice the lamb and drizzle with the remaining apricot-mustard glaze. Serve with roasted potatoes or a salad.
Crockpot Lamb with Apricot and Mustard Glaze is a delightful blend of sweet, tangy, and savory flavors that make it a perfect choice for Easter dinner. The apricot and mustard glaze complements the tender lamb beautifully, creating a dish that’s both rich and refreshing. Slow cooking ensures the lamb remains juicy and flavorful, while the glaze adds a touch of elegance and sweetness that elevates this dish to something special.
Note: More recipes are coming soon!