Name: Simple Crockpot Lamb Roast with Leeks and Gravy Recipe
Ingredients: 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.

Ingredients

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.

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Instructions

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.

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.

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.

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.

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.

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.

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).

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.

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

Serving Size: One Normal Portion
Calories: 450-550
Fat: 25-35g
Carbohydrates: 10-15g
Fiber: 2-3g
Protein: 40-50g