Simple Crockpot Lamb Roast with Leeks and Gravy Recipe

In our home, weeknight dinners are often a balancing act between deliciousness and ease. Like many busy families, we crave meals that are both satisfying and don’t require hours in the kitchen after a long day. That’s where this Simple Crockpot Lamb Roast with Leeks and Gravy has become an absolute lifesaver and a family favorite. The first time I made this, the aroma alone filled the house with such comforting warmth, it felt like a Sunday dinner on a Tuesday! The lamb, slow-cooked to tender perfection, literally fell apart with a gentle nudge of a fork, and the gravy, rich and flavorful from the leeks and lamb juices, was simply divine. Even my pickiest eater, who usually shies away from anything remotely “different,” devoured it. The best part? It’s almost entirely hands-off cooking. A little bit of prep in the morning, and by dinnertime, you’re rewarded with a hearty, flavorful meal that feels incredibly special, yet is surprisingly simple to make. This recipe has truly become a staple in our rotation, and I’m excited to share it with you, so you can experience the joy of a delicious, effortless lamb roast too.

Ingredients

This recipe relies on simple, fresh ingredients that come together to create a deeply flavorful and comforting dish. High-quality ingredients will always elevate the final result, so choose the best you can find. Here’s what you’ll need to create this delectable Crockpot Lamb Roast with Leeks and Gravy:

• Lamb Shoulder Roast (3-4 lbs): The star of the show! Lamb shoulder is ideal for slow cooking because it has a good amount of fat and connective tissue that breaks down beautifully over low heat, resulting in incredibly tender and flavorful meat. Look for a bone-in lamb shoulder for even more depth of flavor, as the bone marrow adds richness to the gravy. You can also use a boneless shoulder, but bone-in is generally preferred for slow cooking lamb roasts.
• Leeks (2 large): Leeks bring a mild, oniony sweetness that is far more delicate than regular onions. They melt into the gravy as they cook, adding a subtle complexity and luscious texture. Make sure to thoroughly clean leeks, as they often trap dirt between their layers.
• Garlic (4 cloves): Fresh garlic is essential for building a savory base. Its pungent aroma mellows beautifully as it slow cooks with the lamb and leeks, infusing the entire dish with its characteristic flavor. You can adjust the amount of garlic to your preference, but 4 cloves provide a good balance without being overpowering.
• Fresh Rosemary (2 sprigs): Rosemary is a classic herb pairing with lamb. Its piney, slightly lemony notes complement the richness of the lamb beautifully and add a fragrant, aromatic dimension to the roast. Fresh rosemary is preferred, but you can substitute with dried rosemary (about 1 teaspoon) if needed, though the flavor will be less vibrant.
• Dried Thyme (1 teaspoon): Thyme adds an earthy, slightly minty flavor that complements both lamb and rosemary. It rounds out the herbaceous profile of the dish and adds depth to the gravy. Dried thyme works well in slow cooking as its flavor holds up well over long cooking times.
• Beef Broth (2 cups): Beef broth forms the liquid base for the slow cooker and contributes to the rich, savory flavor of the gravy. Choose a good quality beef broth or stock for the best results. Low sodium broth is recommended to control the salt level of the dish. You can also use lamb broth if available for an even richer lamb flavor.
• Olive Oil (2 tablespoons): Olive oil is used for browning the lamb roast before slow cooking. Browning is a crucial step that develops deep, savory flavors and adds color to the meat. Use a good quality olive oil or another high-heat cooking oil like avocado oil.
• All-Purpose Flour (2 tablespoons): Flour is used as a thickening agent for the gravy. It helps to create a smooth, rich gravy from the pan juices and broth. You can also use cornstarch as a gluten-free alternative (mix 1 tablespoon cornstarch with 2 tablespoons cold water to create a slurry, and add at the end of cooking).
• Salt and Black Pepper: Essential seasonings to enhance the flavors of all the ingredients. Use kosher salt or sea salt for best flavor. Freshly ground black pepper is always preferred for its more robust flavor. Season generously at each stage of the cooking process.

Instructions

This Crockpot Lamb Roast with Leeks and Gravy recipe is incredibly straightforward. The slow cooker does most of the work, allowing you to enjoy a delicious, flavorful meal with minimal effort. Follow these simple step-by-step instructions for guaranteed success:

1. Prepare the Lamb Roast: Pat the lamb shoulder roast dry with paper towels. This is important for achieving a good sear. Season generously on all sides with salt and freshly ground black pepper. Don’t be shy with the seasoning – lamb can handle a good amount of salt and pepper.
2. Brown the Lamb: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil is shimmering and hot, carefully place the lamb roast in the skillet and sear on all sides until nicely browned, about 3-4 minutes per side. Browning the lamb is a crucial step as it creates a beautiful crust and develops deep, savory flavors through the Maillard reaction. This step significantly enhances the overall taste of the roast. Remove the browned lamb from the skillet and set aside.
3. Sauté the Leeks and Garlic: In the same skillet, reduce the heat to medium. Add the sliced leeks and cook, stirring occasionally, until softened and lightly caramelized, about 5-7 minutes. Caramelizing the leeks brings out their natural sweetness and adds another layer of flavor to the gravy. Add the minced garlic to the skillet and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter.
4. Deglaze the Skillet (Optional but Recommended): Pour a splash of beef broth (about ¼ cup) into the skillet and scrape up any browned bits from the bottom of the pan using a wooden spoon or spatula. These browned bits, called fond, are packed with flavor and will add depth to your gravy. This step, known as deglazing, is highly recommended for maximizing flavor.
5. Assemble in the Crockpot: Place the sautéed leeks and garlic in the bottom of the slow cooker. Lay the browned lamb roast on top of the leeks. Sprinkle dried thyme and rosemary sprigs over the lamb. Pour the remaining beef broth over the lamb and leeks.
6. Slow Cook the Lamb: Cover the slow cooker and cook on low heat for 8-10 hours, or on high heat for 4-5 hours. The cooking time may vary slightly depending on your slow cooker and the size of the lamb roast. The lamb is done when it is fork-tender and easily pulls apart. For best results, slow cooking on low heat for a longer duration is recommended, as it allows the lamb to become incredibly tender and flavorful.
7. Make the Gravy: Once the lamb is cooked, carefully remove it from the slow cooker and set aside to rest, loosely tented with foil. This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast. Strain the cooking liquid from the slow cooker into a saucepan, discarding the rosemary sprigs and any large pieces of leek (you can keep some of the softened leeks for texture if desired).
8. Thicken the Gravy: In a small bowl, whisk together the all-purpose flour and a few tablespoons of the hot cooking liquid to create a smooth slurry. This prevents lumps from forming in the gravy. Pour the flour slurry into the saucepan with the remaining cooking liquid. Bring to a simmer over medium heat and cook, whisking constantly, until the gravy has thickened to your desired consistency, about 5-7 minutes. Season the gravy with salt and pepper to taste. You can adjust the thickness of the gravy by cooking it for longer or shorter periods. If you prefer a thinner gravy, add a little more beef broth.
9. Shred the Lamb and Serve: Shred the rested lamb roast using two forks, discarding any excess fat or bone. Return the shredded lamb to the gravy or serve the gravy separately. Serve hot and enjoy!

Nutrition Facts

(Please note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)

Servings: Approximately 6-8 servings

Calories per serving (estimated): 450-550 calories

This estimate is based on a serving size of approximately 4-5 ounces of cooked lamb and gravy. It’s important to remember that this is just an approximation. The actual calorie count will depend on factors such as the fat content of the lamb shoulder used, the amount of gravy served, and any additional sides.

Key Nutrients (per serving, estimated):

• Protein: 40-50g
• Fat: 25-35g (varies depending on lamb fat content)
• Carbohydrates: 10-15g
• Fiber: 2-3g

Lamb is a good source of protein, iron, and B vitamins. Leeks provide some fiber and vitamins. However, this dish is also relatively high in fat due to the lamb shoulder and gravy. For a healthier option, you can trim excess fat from the lamb before cooking and use a leaner cut of lamb if desired, although shoulder is recommended for optimal tenderness in slow cooking. Serving smaller portions and pairing with lighter sides like steamed vegetables can also help to balance the meal.

Preparation Time

This recipe is perfect for busy days because the active preparation time is minimal. Most of the time is hands-off slow cooking.

• Prep Time: 20-25 minutes (includes chopping vegetables, browning lamb)
• Cook Time: 8-10 hours on low, or 4-5 hours on high
• Total Time: Approximately 8 hours 20 minutes to 10 hours 25 minutes (on low setting), or 4 hours 20 minutes to 5 hours 25 minutes (on high setting)

Tips for Time Management:

• Morning Prep: Prepare the lamb and vegetables in the morning before work or other commitments. Get the roast in the slow cooker before you leave for the day, and dinner will be ready when you get home.
• Weekend Meal Prep: This recipe is also great for weekend meal prep. Cook a large roast on the weekend and enjoy leftovers throughout the week. Lamb roast is delicious reheated.
• Freezer-Friendly: Leftovers can be easily frozen for future meals. Freeze the shredded lamb and gravy separately or together in airtight containers.

How to Serve

This Crockpot Lamb Roast with Leeks and Gravy is incredibly versatile and pairs well with a variety of side dishes. Here are some delicious serving suggestions to create a complete and satisfying meal:

Classic Sides:

• Mashed Potatoes: Creamy mashed potatoes are the perfect accompaniment to soak up the rich gravy. Consider adding roasted garlic or herbs to your mashed potatoes for extra flavor.
• Roasted Root Vegetables: Roasted carrots, parsnips, and potatoes complement the lamb beautifully. Toss them with olive oil, herbs, and salt and pepper for a simple and flavorful side.
• Green Beans: Steamed or sautéed green beans provide a fresh and vibrant contrast to the rich lamb and gravy. A simple lemon dressing or a sprinkle of toasted almonds can elevate green beans.
• Yorkshire Pudding: For a truly traditional British-inspired meal, serve with Yorkshire pudding. These airy, savory puffs are perfect for soaking up gravy.

Other Delicious Options:

• Creamy Polenta: Polenta is another excellent base for the flavorful gravy and tender lamb. Parmesan cheese or herbs can be added to the polenta for extra richness.
• Rice Pilaf: A flavorful rice pilaf with herbs or vegetables provides a lighter alternative to potatoes while still being satisfying.
• Crusty Bread: Serve with crusty bread or rolls for dipping into the delicious gravy. Sourdough or baguette are excellent choices.
• Side Salad: A fresh green salad with a vinaigrette dressing provides a refreshing contrast to the richness of the lamb roast.

Garnishes:

• Fresh Parsley: Chopped fresh parsley adds a pop of color and freshness when sprinkled over the finished dish.
• Fresh Rosemary Sprigs: Garnish with a few fresh rosemary sprigs for visual appeal and a hint of aroma.
• Lemon Wedges: A squeeze of fresh lemon juice can brighten the flavors of the dish.

Wine Pairing:

• Red Wine: Lamb pairs exceptionally well with red wine. Consider a medium-bodied red like Merlot, Cabernet Franc, or a Côtes du Rhône. A bolder red like Cabernet Sauvignon can also work well, especially if you prefer a richer wine pairing.

Additional Tips for Perfect Crockpot Lamb Roast

To ensure your Crockpot Lamb Roast with Leeks and Gravy is a resounding success every time, here are five additional tips:

1. Don’t Skip the Browning: While it adds a little extra step, browning the lamb roast before slow cooking is crucial for developing deep, savory flavors. This step creates a beautiful crust and enhances the overall taste of the dish. Take the time to properly sear the lamb on all sides.
2. Clean Leeks Thoroughly: Leeks tend to trap dirt and grit between their layers. To clean them properly, trim off the root end and the dark green tops (you can save the green tops for making vegetable broth). Slice the leeks lengthwise and then rinse them thoroughly under cold running water, separating the layers to remove any dirt.
3. Adjust Seasoning to Taste: Seasoning is key to a flavorful lamb roast. Taste the gravy after thickening and adjust the salt and pepper as needed. Remember that slow cooking can mellow flavors, so don’t be afraid to season generously, especially at the beginning.
4. Control Gravy Thickness: If you prefer a thicker gravy, you can cook it for a longer period, allowing more liquid to evaporate. Alternatively, you can add a bit more flour slurry (start with a small amount and gradually add more until desired thickness is reached). For a thinner gravy, add a little more beef broth.
5. Let the Lamb Rest: Allowing the lamb roast to rest for at least 10-15 minutes after cooking and before shredding is essential for juicy and tender meat. Tenting it loosely with foil helps to keep it warm while resting and allows the juices to redistribute throughout the meat, preventing them from running out when you slice or shred it.

FAQ Section

Here are five frequently asked questions about making Crockpot Lamb Roast with Leeks and Gravy:

Q1: Can I use a different cut of lamb?

A: Yes, while lamb shoulder is highly recommended for its tenderness and flavor in slow cooking, you can use other cuts such as lamb leg or lamb shank. Lamb leg may be leaner and require slightly less cooking time. Lamb shanks are also excellent for slow cooking and will become incredibly tender. Adjust cooking time as needed based on the cut and size of the lamb.

Q2: Can I add other vegetables to the slow cooker?

A: Absolutely! Root vegetables like carrots, potatoes, and parsnips can be added to the slow cooker along with the leeks. Cut them into chunks and place them in the bottom of the slow cooker before adding the lamb. Adding vegetables directly to the slow cooker will infuse them with the lamb and gravy flavors, creating a complete one-pot meal.

Q3: Can I make this recipe ahead of time?

A: Yes, this recipe is perfect for making ahead. You can cook the lamb roast a day or two in advance and store it in the refrigerator in its cooking liquid. Reheat gently on the stovetop or in the slow cooker before serving. The flavors often deepen overnight, making it even more delicious the next day.

Q4: What if I don’t have fresh rosemary?

A: If you don’t have fresh rosemary, you can substitute with dried rosemary. Use about 1 teaspoon of dried rosemary for 2 fresh sprigs. Dried rosemary is more potent than fresh, so use slightly less. You can also use other herbs like oregano or marjoram as alternatives, though rosemary is the classic pairing with lamb.

Q5: Can I freeze leftover lamb roast and gravy?

A: Yes, leftover Crockpot Lamb Roast and Gravy freezes very well. Allow the lamb and gravy to cool completely before transferring them to airtight freezer-safe containers or freezer bags. Freeze for up to 2-3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave. Freezing is a great way to enjoy this delicious meal at a later date.

Print