Slow Cooker Lamb Tenderloin with Honey Balsamic Glaze (Print Version)

Slow Cooker Lamb Tenderloin, incredibly tender and rich, glazed with honey balsamic. A simple, flavor-packed meal that practically cooks itself. So easy!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 3 Hours 30 Minutes minutes
Total Time: 23 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Contemporary
Dietary: Gluten-Free, Dairy-Free

# Ingredients:

→ Main Star & Aromatics

01 - Lamb Tenderloin (about 1.5-2 lbs)
02 - Garlic (4-6 cloves, minced)
03 - Yellow Onion (1 medium, chopped)

→ Glaze & Liquid Base

04 - Chicken Broth (1 cup, low sodium)
05 - Balsamic Vinegar (1/2 cup)
06 - Honey (1/4 cup)
07 - Dijon Mustard (1 tablespoon)

→ Herbs & Seasonings

08 - Fresh Rosemary (2 sprigs)
09 - Fresh Thyme (2 sprigs)
10 - Salt and Black Pepper (to taste)

→ Finishing Touches

11 - Olive Oil (1 tablespoon)
12 - Cornstarch (1 tablespoon) + Water (2 tablespoons) for slurry (optional)
13 - Fresh Parsley (for garnish, chopped)

# Instructions:

01 - Alright, first things first! Grab your lamb tenderloin, pat it super dry with paper towels (this is critical for a good sear, trust me!), and season it generously with salt and pepper all over. Heat a tablespoon of olive oil in a large skillet over medium-high heat until it’s shimmering. Carefully place the lamb in the hot pan and sear it for about 2-3 minutes per side, just until it’s beautifully browned. This step locks in all those juices and develops incredible flavor, making your <strong>Slow Cooker Lamb Tenderloin</strong> truly shine. Don't skip it!
02 - Once the lamb is seared, remove it from the skillet and set aside. In the same pan, toss in your chopped onion and minced garlic. Sauté for about 3-5 minutes, stirring frequently, until the onion softens and the garlic becomes fragrant. Oh, the smell at this point is just divine! This step builds the aromatic foundation for our glaze. Don't let the garlic burn; a gentle golden is what we're after!
03 - Now for the magic glaze! In a medium bowl, whisk together the chicken broth, balsamic vinegar, honey, and Dijon mustard. Give it a good whisk until everything is well combined and the honey has dissolved. This mixture is going to transform into a rich, sticky glaze in the slow cooker. I always give it a taste here to make sure the sweet-tangy balance is just right for my preference. Adjust if you feel it needs a tiny bit more honey or balsamic, you know your taste buds best!
04 - Time to bring it all together! Transfer the sautéed onions and garlic to your slow cooker. Place the seared lamb tenderloin on top of the onions. Pour the honey balsamic mixture over the lamb. Tuck in the fresh rosemary and thyme sprigs around the lamb. They’ll infuse the entire dish with their earthy goodness. Cover your slow cooker and cook on LOW for 3-4 hours, or on HIGH for 2-2.5 hours, until the lamb is incredibly tender. Every slow cooker is a little different, so keep an eye on it!
05 - Once the lamb is cooked to perfection, carefully remove it from the slow cooker and let it rest on a cutting board, tented with foil. This is where the juices redistribute, making it even more tender. If you want a thicker glaze, pour the liquid from the slow cooker into a small saucepan. In a separate small bowl, whisk together the cornstarch and water to create a slurry. Bring the sauce to a simmer, then slowly whisk in the cornstarch slurry. Continue to cook, stirring, until the glaze thickens to your desired consistency. It should coat the back of a spoon beautifully!
06 - Now for the grand finale! Slice the rested lamb tenderloin into thick medallions. Arrange the slices on a serving platter and generously spoon that luscious honey balsamic glaze over the top. Garnish with fresh chopped parsley for a pop of color and freshness. The aroma at this stage is just intoxicating, making all that waiting worth it! It’s truly a showstopper, and your <strong>Slow Cooker Lamb Tenderloin</strong> is ready to impress. Get ready for some serious compliments!

# Notes:

01 - Don't overcrowd the pan when searing the lamb; you want a good sear, not a steam bath!
02 - Resist the urge to peek! Opening the slow cooker lid extends cooking time, which I learned the hard way.
03 - Always let the lamb rest after cooking; it makes it so much more juicy and tender, a game changer!

# Equipment Needed:

01 - Slow cooker
02 - large skillet
03 - whisk
04 - cutting board
05 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 350-450
Total Fat: 15-25g
Total Carbohydrate: 20-30g
Protein: 30-40g

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