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WW Recipe of the Day: Slow Cooker Boneless Leg of Lamb
(245 calories | 10 10 10 myWW *SmartPoints value per serving)
I have Stephanie from A Year of Slow Cooking to thank for this delicious Slow Cooker Boneless Leg of Lamb with Mint.
She brought smiles all around our Easter dinner table when I made this back in 2012 so, I wanted to bring it forward here for anyone who may have missed it.
Lamb intimidates me. I didn’t grow up eating it and consequently never learned how to cook it.
Leg of lamb has been especially challenging. Little did I know the answer was located right under my kitchen counter in my slow cooker.
I’ll be forever grateful to Stephanie for this incredibly easy, delicious slow cooker boneless leg of lamb with mint glaze.
In all of about 15 minutes, I was able to make the glaze, smear it on the meat, and plop it into the slow cooker.
And voila, 6.5 hours later I was rewarded with juicy, flavorful, tender lamb. (Stephanie’s instructions said to cook on low for 7 to 9 hours. I think my slow cooker cooks hotter because most everything I make tends to be done in less time than suggested.)
The Skinny on Slow Cooker Boneless Leg of Lamb
Each 4 ounce serving has 245 calories and:
10 *SmartPoints (Green plan)
10 *SmartPoints (Blue plan)
10 *SmartPoints (Purple plan)
6 *PointsPlus (Old plan)
Thank’s Stephanie! I’m forever grateful ๐
Enjoy!
Slow Cooker Mint Glazed Lamb Recipe
Ingredients
- 1 large onion, peeled and sliced into rings
- 4 to 5 pound boneless leg of lamb
- 1/3 cup prepared mint jelly
- 12 fresh mint leaves, chopped
- 4 cloves garlic, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Suggested Slow Cooker Size: 6-quart
- Spray your slow cooker with oil or nonstick spray.
- Separate the onion rings and place them in the bottom of your slow cooker.
- Place your boneless leg of lamb on top of the onion rings.
- In a small mixing bowl, stir together the mint jelly, fresh mint, garlic, rosemary, salt, and pepper.
- Smear the mint mixture on all sides of the meat.
- Cover, and cook on low for 7 hours, or until the lamb is fully cooked and begins to relax and lose itโs shape. (Mine was done in about 6.5 hours)
- To thicken the gravy, combine 1 tablespoon cornstarch with 2 tablespoons of cold water until smooth and then whisk the mixture into the hot juices. Cook, stirring occasionally, until thickened.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The only time I tried to cook lamb was in the oven … It was dry and disappointing. I can’t wait to try this recipe! (And it makes my ‘No more than 5 major ingredients’ list)!!
Hi Patti,
I can totally relate. I tried lamb a couple of times without success until this slow cooker recipe. Even my husband, who grew up eating lamb, thought it was great.
Martha, This looks so delicious. I love lamb and have never thought to make it in my slow cooker! I’ll have to make this soon!
Sigh. I am the “typo queen.” That would be Easter… with an E.
I grew up having lamb for aster dinner but never thought to use it in the slow cooker. It is indeed a grand idea and would make for a perfectly cooked lamb (overcooked and it’s an expensive disaster). How beautiful and scrumptious your looks!