Tender Slow Cooker Lamb Tenderloin with Herbs (Print Version)

Tender Slow Cooker Lamb Tenderloin recipe melts in your mouth. Get juicy lamb with minimal effort, perfect for a cozy dinner. So simple, so flavorful!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 4 Hours minutes
Total Time: 24 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Mediterranean
Dietary: Gluten-Free (if using GF broth)

# Ingredients:

→ Main Event

01 - Lamb Tenderloin (1.5-2 lbs)
02 - Baby Potatoes (1 lb, halved)
03 - Carrots (2 large, chopped)
04 - Yellow Onion (1 medium, chopped)

→ Flavor Builders

05 - Beef Broth (2 cups)
06 - Dry Red Wine (1/2 cup)
07 - Garlic (4-6 cloves, minced)
08 - Fresh Rosemary (2 sprigs)
09 - Fresh Thyme (4 sprigs)

→ Pantry Staples

10 - Olive Oil (2 tbsp)
11 - Salt (to taste)
12 - Black Pepper (to taste)

→ Optional Finish

13 - Cornstarch (1 tbsp, for thickening sauce)
14 - Cold Water (1 tbsp, for cornstarch slurry)

# Instructions:

01 - First up, pat that lamb tenderloin super dry with paper towels. Seriously, this is where the magic starts. Heat the olive oil in a large skillet over medium-high heat until it shimmers. Carefully place the lamb in the hot oil and sear it for about 2-3 minutes per side, until you get a gorgeous, golden-brown crust all over. Don't rush this step; that crust is flavor town, and honestly, I always forget to open a window, so my kitchen gets delightfully smoky!
02 - Once the lamb is beautifully seared, carefully remove it from the skillet and set it aside. Now, pour in the red wine and scrape up all those delicious brown bits stuck to the bottom of the pan with a wooden spoon. That's called deglazing, and those bits are pure gold for flavor! Let the wine simmer for a minute or two, reducing slightly. I used to skip this step, big mistake; it really deepens the sauce for your Slow Cooker Lamb Tenderloin.
03 - Time to get everything into the slow cooker. First, scatter the chopped onion, carrots, and baby potatoes at the bottom. This creates a lovely bed for the lamb and ensures they cook evenly. Then, nestle the seared lamb tenderloin right on top of the veggies. It doesn't have to be perfect; just pile it all in, no need to be super neat, you know?
04 - Pour the beef broth over the lamb and vegetables. Make sure to also add the reduced red wine from the skillet – don't leave any of that flavor behind! Tuck the fresh rosemary and thyme sprigs around the lamb. Add your minced garlic. This is where the whole kitchen starts to smell absolutely incredible, and honestly, it's hard not to just want to dive in right then.
05 - Cover your slow cooker and set it to low for 4-6 hours, or high for 2.5-3.5 hours. The cooking time for this Slow Cooker Lamb Tenderloin can vary a bit depending on your specific appliance, so keep an eye on it after the minimum time. You're looking for lamb that's fork-tender and practically falling apart. The hardest part, honestly, is waiting for it to be done without lifting the lid too many times!
06 - Once cooked, carefully remove the lamb tenderloin from the slow cooker and let it rest on a cutting board for about 10 minutes. This lets the juices redistribute, making it even more tender. Meanwhile, if you want a thicker sauce, you can whisk a tablespoon of cornstarch with a tablespoon of cold water, then stir it into the liquid in the slow cooker and cook on high for another 15-20 minutes until thickened. Then, slice or shred the lamb and serve with all those amazing veggies and the rich sauce!

# Notes:

01 - Always sear the lamb first; it adds an incredible depth of flavor you just can't skip, trust me on this.\nStore any cooled leftovers in an airtight container in the fridge for up to 3-4 days; reheat gently on the stovetop.\nNo red wine? A splash of balsamic vinegar can work in a pinch for a tangy kick, I've tried it!\nServe with creamy mashed potatoes and some crusty bread for dipping, it's my favorite combo.

# Equipment Needed:

01 - Slow cooker
02 - large skillet
03 - wooden spoon
04 - cutting board
05 - knife

# Nutrition (Per Serving):

Calories: 450 Calories
Total Fat: 25g
Total Carbohydrate: 20g
Protein: 35g

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