Tender Lamb Loin Crock Pot: Simple Weeknight Comfort (Print Version)

Discover how easy Lamb Loin Crock Pot cooking is! Get fork-tender lamb every time with this simple recipe, perfect for cozy weeknights.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 6 Hours minutes
Total Time: 26 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American Comfort
Dietary: Gluten-Free

# Ingredients:

→ Hearty Base

01 - 1.5 - 2 lbs lamb loin, trimmed
02 - 1 large yellow onion, chopped
03 - 2 large carrots, peeled and chopped

→ Flavor Boosters

04 - 4 cloves garlic, minced
05 - 3 cups beef broth (low sodium)
06 - 1/2 cup dry red wine (like Cabernet Sauvignon, optional)

→ Herb & Spice Power

07 - 2 sprigs fresh rosemary
08 - 1 tsp dried thyme
09 - 1 tbsp olive oil
10 - Salt and freshly ground black pepper, to taste

# Instructions:

01 - First things first, pat that lamb loin *really* dry with paper towels. This is crucial for a good sear, trust me. Season generously with salt and pepper all over. Heat a tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat until shimmering. Carefully place the lamb loin in the hot pan and sear it for 2-3 minutes per side until it&#x2019;s beautifully browned all over. You want that gorgeous crust, that little bit of sizzle and caramelization. This step makes a huge difference in flavor for your <span class="keyphrase">Lamb Loin Crock Pot</span>, so don't skip it like I did that one time!
02 - Once your lamb is seared, take it out and set it aside. In the same pan, toss in your chopped onions and carrots. Sauté them for about 5-7 minutes, stirring occasionally, until they start to soften and get a little color. Oh, the smell at this point is just heavenly, a promise of good things to come! Then, add your minced garlic and cook for another minute until fragrant. Don't let the garlic burn; that's a mistake I've made, and burnt garlic is just sad. Keep stirring, keep smelling that goodness.
03 - Now for the fun part! Pour in your red wine (if using) and scrape up all those delicious brown bits from the bottom of the pan with a wooden spoon. This is called deglazing, and it adds so much flavor to your slow cooker sauce. Let it simmer for a couple of minutes to reduce slightly. Then, pour in the beef broth, rosemary, and thyme. Give it a good stir, making sure everything is combined. This liquid gold is what will infuse your lamb with incredible flavor as it cooks slowly.
04 - Carefully transfer the sautéed vegetables and the broth mixture into your slow cooker. Place the seared lamb loin right on top of the vegetables. Make sure it's nestled in there nicely. You want the lamb to be mostly submerged in the liquid for maximum tenderness and flavor absorption. This is where the magic really starts to happen, where all those flavors will meld together over hours. It's such a satisfying feeling to just walk away and let the slow cooker do its thing.
05 - Cover your slow cooker and set it to low for 6-8 hours, or on high for 3-4 hours. The cooking time can vary a bit depending on your slow cooker and the thickness of your lamb, so keep an eye on it towards the end. You're looking for fork-tender lamb that practically falls apart. Honestly, I love coming home to the smell of this cooking all day; it's just the best. No peeking too often, though, or you'll lose all that precious heat and moisture!
06 - Once the lamb is done, carefully remove it from the slow cooker and let it rest on a cutting board for about 10-15 minutes. This resting period is super important; it allows the juices to redistribute, ensuring a tender, moist slice. While it rests, you can skim any excess fat from the sauce if you want. Slice the lamb against the grain, spoon that incredible sauce and veggies over it, and get ready for some serious comfort food. It should be so tender, it almost melts!

# Notes:

01 - Don't skip searing the lamb; it builds incredible flavor and a lovely crust.
02 - Resist the urge to lift the slow cooker lid too often, or you'll prolong cooking time.
03 - Taste and adjust seasoning of the sauce at the end – it often needs a little extra something.
04 - For a thicker sauce, whisk a tablespoon of cornstarch with a little cold water and stir into the hot sauce during the last 30 minutes of cooking.

# Equipment Needed:

01 - Slow cooker
02 - large skillet or Dutch oven
03 - cutting board

# Nutrition (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 15g
Protein: 40g

Back