Leg of Lamb in the Slow Cooker with Garlic and Rosemary


Ta da! (Honestly – I didn’t even arrange the rosemary in this photo – it just came out that way.)

I’m really – for sure this time – bringing back Sunday Dinner.

I don’t mean that in the sense of reintroducing it to the world – I know this is something people commonly do – and yes, we’ve been eating dinner on Sunday nights for quite some time, but the tradition of bringing the extended family around the table for something that might even require actual napkins (as opposed to the omnipresent roll of paper towels) is something we’ve fallen out of the habit of. Not that it ever was a big thing in the childhood of my memory – throughout our twenties and most of our thirties we’d go to Mike’s parents house for Old Shoe Cooked in Beer, which we’ll just say didn’t foster the grandest memories. I’ve always wondered what it might have been like to marry into a big, food-loving Italian family who (in my fantasies) cooked through the middle of each Sunday to put on an early feast. Sort of like the afternoon equivalent of brunch. Mike and I used to say, back when we had a teeny apartment and no room, that we’d do this someday when we had a house. And finally – more reason than ever with my sister across the street – we’re instigating it.

I love the warm, chaotic bustle of a late Sunday afternoon and the collective sigh that follows as everyone disperses to finish their homework and get ready for the week. Even the overflowing sinkload of dishes doesn’t deter me.

Dinner tonight was leg of lamb – done almost effortlessly in the slow cooker.

Wait, I missed a part.

I’ll preface this by saying that I’m not particularly computer-savvy. I don’t do Google analytics and track search engine keywords nor do I know much about SEO techniques. But when I do take a peek at my stats, down at the bottom of the page (if I manage to scroll down there) there is a list of search terms that were inputted and resulted in someone finding Dinner with Julie. EVERY TIME I’ve looked at this list, “leg of lamb slow cooker” is there. Every single time. So either a lot of people want to know just how to cook a leg of lamb in a slow cooker, or I’m one of few who have written about it on this here world-wide inter-web. So it has been rattling around the back of my mind to do it again sometime.

The prep couldn’t have been much simpler. At around 11 this morning, as we were about to leave for the park, I remembered that I had it and it needed to start sooner rather than later if we were to eat at a reasonable time. It’s size wouldn’t allow me to brown it (the bone put it at an angle in the pan) and so I turned on the barbecue and quickly seared it (to add flavour) while chopping some Yukon Gold potatoes into the bottom of the slow cooker. I tossed the lamb on top of its potato bed, threw in a bunch of garlic cloves, pressed another few and rubbed it on the lamb, tossed in some rosemary and a glug of wine, set it on low and went out. (Note: The bone stuck out, keeping the lid from closing, so I covered the lot in foil to keep the heat in, then draped a dishtowel over it to weigh it down and make sure no steam pushed through.)

While we were out I found a beautiful bunch of rainbow chard from Hotchkiss Farms at Blush Lane, and so we also had roasted chick peas with garlic and chard – a perfect pairing for lamb. (I’ve become lazier about this dish the more I make it – I sauté the chick peas with a few cloves of garlic in a hot pan with plenty of canola oil until they darken and get crispy – throw in the chopped chard and some water or stock, lid it for about 10 minutes to cook the chard through, then take the lid off and make sure any moisture has cooked off, add salt, and it’s done.)

The lamb was fantastic. Perfectly cooked after 6 hours (not even, I think) – it fell off the bone but still had some tooth to it. The potatoes were intense, having absorbed all those lamby juices, and could have been easily roughly mashed (YUM) but we scooped them out, all deep golden and studded with softened cloves of garlic, and ate them alongside what was essentially pulled lamb. My mom and sister doused theirs in mint sauce. I want the leftovers wrapped in soft flatbread with tzatziki. For breakfast, maybe.

Leg of Lamb in the Slow Cooker with Garlic and Rosemary


Yields1 Serving

olive or canola oil, for cooking
1 bone-in leg of lamb
4-5 medium Yukon Gold potatoes, chopped into chunks
1 head garlic, peeled
a few sprigs of rosemary
about a wineglass full of red wine


Rub the oil all over the lamb and either brown it in a hot pan or throw it on the grill to get some colour. Meanwhile, toss all the potatoes and about half the garlic cloves into the bottom of your slow cooker.


Put the lamb on top of the potatoes, squish a few more cloves of garlic and rub it over the surface, then sprinkle with salt. Toss in a few sprigs of rosemary and pour some wine in around the potatoes, cover (if the bone sticks out, cover the lid with foil to seal in the heat) and cook on low for 6-8 hours. Carve the lamb and serve with the potatoes, finished with a squeeze of lemon, if you like.



 olive or canola oil, for cooking
 1 bone-in leg of lamb
 4-5 medium Yukon Gold potatoes, chopped into chunks
 1 head garlic, peeled
 a few sprigs of rosemary
 about a wineglass full of red wine



Rub the oil all over the lamb and either brown it in a hot pan or throw it on the grill to get some colour. Meanwhile, toss all the potatoes and about half the garlic cloves into the bottom of your slow cooker.


Put the lamb on top of the potatoes, squish a few more cloves of garlic and rub it over the surface, then sprinkle with salt. Toss in a few sprigs of rosemary and pour some wine in around the potatoes, cover (if the bone sticks out, cover the lid with foil to seal in the heat) and cook on low for 6-8 hours. Carve the lamb and serve with the potatoes, finished with a squeeze of lemon, if you like.

Leg of Lamb in the Slow Cooker with Garlic and Rosemary

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76 comments on “Leg of Lamb in the Slow Cooker with Garlic and Rosemary

  1. Cheryl
    March 14, 2010 at 11:11 pm

    I’ve always been that lazy with the chickpeas and chard.
    As far the rest of the meal, can I be in your family too?

  2. Erica B.
    March 14, 2010 at 11:16 pm

    still giggling over “Old Shoe Cooked in Beer” – I wonder what you get when you google that?

    Lamb is something I’ve shied away from but this makes me want to try it. As for flatbread – I love the pita from 2 Greek Gals – I wonder where/if you can get it outside of market hours?

  3. Don Genova
    March 14, 2010 at 11:29 pm

    Funny, we posted about our Sunday dinners within just a few minutes of each other!

    For many, many years, anyone in our extended family was welcome to go over to our Aunt Polly’s house on Sunday afternoons. There would always be a big pot of spaghetti and meatballs, usually some homemade spicy sausage in the sauce, huge green salads and homemade pie or cake for dessert. My cousin and I would raid the cookie jar a little later while everyone watched ‘Disney’ before going home.

    When I lived in Italy as a student for a year, I told my roommate that we should have Sunday family dinners. Our classmates living down the street agreed and as often as we could we did the dinners, each of us sharing recipes from Canada, Spain, Turkey, Taiwan and Hong Kong. It made our experience there that much more memorable. Good on you for getting that tradition going again with your family!

  4. Michelle in NZ
    March 15, 2010 at 5:31 am

    Oh Wow! Your slow cooker ceramic “inner” even looks like mine. A Sunday roast was a standard from my childhood only my dear Mum wasn’t (and still isn’t) a very good cook. I have taken over her kitchen, with her blessings, for the last 10 Christmases – now I can trial for me and then make for them a yummy, scrummy roast lamb recipe.

    It looks utterly gorgeous (just as well my lamb-loving cat is asleep), I expect it tasted even better – super thanks for sharing such a great cooking method.

  5. Lana in South Mountain (ON)
    March 15, 2010 at 6:37 am

    Great minds think alike. I, too, miss the Sunday dinners that my Mom always hosted with Grandma and Grandpa coming over and any friends/family who were visiting that afternoon. Yesterday, I put a pot roast in the oven late morning and as I painted the living room and hallway, did laundry, etc, the gorgeous smell of roasting beef, red wine, garlic and herbs filled the house. We feasted for dinner, and will continue with variations of these leftovers for at least the early part of the week.
    Next Sunday- inviting over a gang for something similar!

  6. Jan (Family Bites)
    March 15, 2010 at 6:46 am

    My Dad used to make roast beef each and every Sunday of my youth. Sometimes my grandparents would come and we would always have potatoes, carrots and peas. Always the same and ALWAYS on Sunday night. What a great idea to bring Sunday dinners back to the family table.

  7. Fran
    March 15, 2010 at 7:18 am

    Oh yes, I love your breakfast idea. I hadn’t thought of slow cooking a leg of lamb, but I frequently do it with a shank. I wish I had people around to have Sunday dinner with. I’d make a whole leg if it were not me alone for dinner all the time and I think it would fit perfectly in my slow cooker.

    Time to plan a dinner party.

    • Anonymous
      July 20, 2017 at 3:44 pm

      I also live alone and make a lot of dishes like this, it can feed me all week. Don’t let being alone be an excuse not to eat well. Make it for yourself , for your own pleasure

  8. pauline
    March 15, 2010 at 8:06 am

    Now that all my kids have left home,I love it when they can come home for Sunday dinner. It also gives me a great excuse to make a wow desert. Growing up in England lamb was always on the menu love it love it love. I have never made the leg of lamb in the slow cooker great idea Julie to get around the leg sticking out.

  9. Carol SB
    March 15, 2010 at 8:23 am

    Julie, this looks fanTAStic.
    Love the idea of pre-browning on the grill (I love the slow-cooker, but feel it takes away from the ‘ease’ when I pre-brown meat. Adds cleanup, etc.)
    Love the chard recipe again. If you ever need testimonials about your chard, just let me know.
    Now, I’ve got to tell you, we all need to mark something on the calendar for next year. I got a phone call about quiche from the daughter who’s at University: March 14 is pie day. 3.14~=pi. Why didn’t we think of this earlier?
    Like I NEED an excuse.

  10. Katie
    March 15, 2010 at 8:33 am

    This looks AWESOME. I sometimes see the lamb legs on sale for such a great price, but I’m usually so intimidated since I’ve never cooked one before. The slow cooker sounds perfect. My husband is Palestinian-American, so he grew up eating lamb almost every day…I never make it, but now I have the perfect reason to!

  11. JulieVR
    March 15, 2010 at 8:33 am

    Oh yes – we made pie on CBC last week in honour of Pi Day! A lot of people are deterred by having to brown something first before putting it in the slow cooker. It’s not necessary – you can just toss it all in – but quickly browning it first adds SO much flavour!

  12. Lee
    March 15, 2010 at 9:30 am

    I’m one of those who found your site via Google and “slow cooker leg of lamb.” The fact that I did so yesterday, and that you featured the recipe yesterday as well, is serendipitous! I’ve got the lamb in the slow cooker as I type, and the house is already smelling divine. Can’t wait for dinner tonight – thanks so much!

  13. Lesli Christianson-Kellow
    March 15, 2010 at 9:54 am

    I’ve never cooked a leg of lamb, but in a crockpot, I know I can! …I love the idea of searing the leg of lamb on the BBQ ’cause it didn’t fit in a pot…Good stuff!

  14. stacey snacks
    March 15, 2010 at 12:23 pm

    I always do Sunday dinners.
    I have a section on my site for “Sunday Suppers”.
    You are tempting me to buy a slow cooker now!
    I have never owned one, and I love the idea of just letting it sit all day while doing other things.
    This lamb looks gorgeous!

  15. Karen
    March 15, 2010 at 12:55 pm

    Ahh, Sunday dinner. I regularly attend Sunday dinner at my parents. Some think it odd, like it is obligatory or something. Not at all. It is a pleasure seeing the clan congregate. Food and sense of community are at the heart of life non? However, my little family (as in my husband, daughter and I) have our own little ritual. I call it Wednesday-Sunday night dinner. I actually set the dining room table, and instead of dining and dashing to whatever activities that are on the calendar, we slow it down around here mid-week. It really has become something special and I highly recommend it. Too much of life is like a drive-thru, with expectation of instant gratification instead of allowing for the magic of anticipation. Thanks for spreading the message Julie!

  16. Lynn
    March 15, 2010 at 1:06 pm

    Julie, this weekend I made the Hoisen Pork Lettuce wraps that you wrote about in last weekend’s Swerve. They were delicious! The recipe is a keeper – not only delicious but fast and easy.

  17. Barb
    March 15, 2010 at 1:21 pm

    My mother would like to have you as a daughter. Can she come to Sunday dinners? Apparently, I haven’t “brought back” Sunday dinner for a while now.
    I used to do them once a month or so but got away from it. I like them, too.

  18. Dianne
    March 15, 2010 at 3:50 pm

    Looks awesome Julie. I’m going out to buy my third slow cooker. I’ve given the first two away because I never used them, but I think the new one’s going to get more use if only for this dish.

  19. thepinkpeppercorn
    March 15, 2010 at 7:12 pm

    Yum, yum, yum!

  20. Tina
    March 15, 2010 at 10:34 pm

    I love Sunday dinners – even if it’s just 3 of us. Great reason to make a dessert.
    When my husband and I met, his teenage kids were not adventurous at all in the dinner department. They started to call Sundays mystery vegetable night (any plant matter other than peas,carrots, beans and corn fell into that category)!

  21. Manon from Ontario
    March 16, 2010 at 8:34 am

    Good morning Julie and bloggers 🙂

    I love Sunday dinner family gatherings, they have a special place in my heart. You see ever since my father past away when I was 4 1/2 I really cherish my family, as they make me feel like a complete family.

    That’s one reason I make a point to invite my extended family to our sugar shack while we are in season, it’s a way for me to show them how much I appreciate them.

    We made taffy, suckers, soft candies, maple butter and taffy/butter cones over the weekend, along with boiling the sap…

    Hope W feels better soon.

    Have a great day 🙂


  22. Cathy (Yusep) Norrie
    March 19, 2010 at 7:25 am

    Hi Julie,

    I am listening to your voice (doing traffic!- which is a pleasure to listen to when you do it!) on the CBC Eye Opener while browning my leg o’lamb (in deference to just past St. Patrick’s Day)… which I will then pop in the slow cooker, thanks to you talking about it yesterday on CBC! Yay you!!… (and hence, yay me)!!

    I am heading out to work in a few minutes and yet we are having a dinner party tonight. I knew I could count on you to provide inspiration and even an answer for me… and sure enough – you did!! I love cooking and serving lamb but have never tried doing it in a slow cooker – brilliant!!

    I can’t wait to walk in after work and have those heavenly smells greet me (of course those same aromas will be torturing our puppies all day, I’m sure!). And what a treat – set the table, open a bottle of wine, put on our Friday night party clothes (jeans and tee!!) and there we go… ready for our guests!

    Thank you, yet again, Julie, for your smiling voice ( a hit for radio!)and your way of cooking that matches mine in every way…(I’m sure we must be long lost sisters!)…

    a friend (or sister!) you didn’t know you had!!


  23. rjchalfant
    March 26, 2010 at 11:12 am

    I have been looking for an easy/good way to prepare leg of lamb and will definitely prepare one this way for my Easter dinner.
    Thanks for the marvelous idea.
    R. J.

  24. Denise
    January 7, 2011 at 10:16 am

    Made this for my boyfriend who was begging for a lamb feast for weeks. Now he wants it every week. I added a touch more wine, lightly crushed black peppercorns (about 6-10), as well as a handful of chopped celeriac to the potatoes at the bottom of the pan for a little extra sweetness. Really great!

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  26. Carolann
    December 11, 2012 at 12:43 pm

    Am definitely going to try the lamb in my slow cooker. Think I’ll do it for the lower time tho since we like a little pink inside. Love the suggestion about the towel on top. Will definitely have to use it since my slow cooker is on the smaller side.

  27. Nancy
    January 4, 2013 at 9:26 am

    I made this last night and it was amazing! Love the wine tip! Thank you:)))

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  32. skippy
    January 23, 2014 at 3:11 am

    I just won a nice leg in the pub ‘meat raffle’…
    Guess what I’m doing this Sunday! x

  33. Andrew
    February 9, 2014 at 12:10 pm

    Thanks for the recipe, the idea of using foil and a tea-towel worked really well.

    I am however really disappointed with the “head of garlic” idea. It was too pungent, too strong and no amount of mint sauce could disguise the fact.

    What did I do wrong?

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  35. Sarah
    April 19, 2014 at 3:25 am

    Was hunting for a ‘slow cooked leg of lamb’ recipe for EASTER Sunday tomorrow and up this came. Brilliant! Got a slow cook pot, going to dig it out and pop the lamb in! Thanks…… Sarah in Brighton

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  38. ChristineB
    October 17, 2014 at 8:38 am

    Is the lamb well done when you cook it this way in the slow cooker? We prefer our leg of lamb medium rare…just wondering 🙂

  39. jean
    November 22, 2014 at 9:47 am

    thank you all so much, only recently bought a slow cooker, can cooker, ok with oven, just learning to use it, thank you all again ,given me alot of recipes.

  40. Rachel
    December 5, 2014 at 1:47 pm

    What setting on the slow cooker do you cook this on? I’m making this for friends next weekend! ????

  41. Alan galway
    March 13, 2016 at 2:38 pm

    Wow, just wow! Probably the nicest joint of lamb we have ever had. We added a few mushrooms to the ingredients and served it with a porcini stuffing but the credit is all yours – thankyou

    • Julie
      March 13, 2016 at 11:18 pm

      So great to hear Alan!

  42. Camillo
    March 16, 2016 at 4:14 am

    Hi Julie
    I need to cook 2 legs of lamb. If they were to fit into the slow cooker, do you think that would be ok?

    • Julie
      March 19, 2016 at 11:05 am

      Yes, if they fit it should work! but that would be a very large slow cooker!

  43. Danica
    March 28, 2016 at 9:39 am

    Okay.. This was my first Easter hosting for my family of 30 in which lamb is served. I usually host Thanksgiving, which means Turkey. My sister needed to switch holidays with me so being Croatian lamb is expected. My oven space is limited so one lamb went in the oven and one in a large crockpot, both seasoned identically. The lamb slow cooked for 6 hours was by far the most amazing, tender, delicious lamb ever!! My Croatian family was super impressed. Thank you for this amazing and super easy recipe. ????

    • Julie
      March 29, 2016 at 10:51 am

      Yay! So glad to hear!!

  44. John Quinn
    November 27, 2016 at 12:15 am

    The best lamb I have ever eaten, let alone cooked!!!

    Thanks heaps.

    • Julie
      November 28, 2016 at 7:20 am

      So great to hear it!

  45. Josh Herbert
    March 5, 2017 at 4:16 am

    what an incredibly frustrating article. How did you cook the lamb, what ingredients and steps please… Less faff, we just want to cook lamb and not hear about everything rlse in your life. Gordon Bennett!

    • Cynthia
      May 5, 2017 at 8:25 am

      It’s all there at the bottom of post Josh. Ingredients list and instructions!

  46. Huw
    April 16, 2017 at 2:32 am

    Few adaptations to your recipe and instructions. No foil in the house so added a hack saw and hammer to the equipment list… After searing the lamb in the pan I then rubbed it with a little more oil, a lamb tagine seasoning mix, Morroccon Dukka mix, lamb herb mix, rosmery and garlic salt I found in the back of the spice cupboard. Copious amounts of cumin is an exceptional companion to lamb but had run out. Cooking now so fingers crossed.

    I like the idea of BBQ searing and smoking the leg before cooking. I may well try that if I combine this dish with a lamb chop BBQ next time. Happy Easter. Chirst is risen!

  47. Jayne (UK)
    October 31, 2017 at 2:25 am

    Im not a big lamb fan but we had a joint in the freezer and a new slow cooker so I looked for a recepie and found yours ” oh my !!” every mouthful was a treat, I’ll be doing that again and it was so simple. Thankyou !

    • Julie
      October 31, 2017 at 1:36 pm

      So great to hear!

  48. Anthony Merlino
    January 30, 2018 at 3:51 am

    I just cannot bring myself to it… I’ve researched the notion of crock potting my leg and I’m not sold. Not fuss’n with y’all, I’m just a Traditionalist I guess.

    • Julie
      January 31, 2018 at 10:54 am

      Fair enough! I love doing it the traditional way too!

      • Anthony Merlino
        January 31, 2018 at 12:00 pm

        I finished it in the oven for 15 minutes @500… Although all my smoke alarms went off, it was pretty good. I have a mini-crock pot at work, and I wouldn’t recommend reheating by crocking it again. It got pasty. I like your site’s style… cheers!

  49. Anthony Merlino
    January 30, 2018 at 4:29 am

    Grrrr…. I cannot escape my curiosity so I’m giving it a shot.

    • Huw
      January 30, 2018 at 4:51 am

      Ultimately it’s a question of texture and flavour for me. I would look at this as less a traditional British Sunday lunch and more of an alternative way of cooking a leg of lamb as part of a Sunday lunch or otherwise. Crock pot/slow cooking gives a slightly ‘stewed’ texture to the meat (even with the addition of very little or no liquid), rendering it very soft, with a very distinct flavour from an oven roast. As long as you go in with the right expectations, it is a very convenient way of cooking something a bit different and, in my opinion, can be very tasty. I personally strayed from the recipe a fair bit and added in a lot of different spices after searing the meat first in a hot pan. I also took a saw and a hammer to the bone to break it to get it all to fit

  50. Mike
    March 19, 2018 at 10:13 am

    Lamb slow cooker

  51. Elaine
    April 1, 2018 at 8:28 am

    You literally saved my lamb!
    Picture the scene – Easter Sunday, oven warming up nicely, lamb studded with garlic and rosemary ready to go in when- BANG! Oven blows up ?
    Thank god for Google and you – will let you know how it goes (might be eating it tomorrow mind you – but at least the lamb hasn’t been wasted).

    • Julie
      April 6, 2018 at 1:47 pm

      Ha – amazing!! I’m so glad it all worked out!

  52. Ted
    October 7, 2018 at 2:36 pm

    Wife visiting her parents gave me the chance to make what I really like for myself and the boys…2 German Shepherds! My wife does not like lamb, but my boys go nuts!

    I like the simplicity of the recipe that so much can be done to it, I started with pre marinated rosemary boneless lamb roast from our “real” butcher, not that guy in the grocery store who is only a meat cutter,,,LOL. I added my own touch handed down from Mom who was doing this to meats since the early 70’s . Leaving it tied I cut deep slits into, then stuffing the slits with onion, garlic, green, and red bell peppers. Bottom of the slow cooker along with the spuds I added turnips, carrots, whole cipollini onions, then a layer of green beans . It’s a little extra work as the beans cook faster I remove the roast 1/2 way through cooking to ad them.

    Rather than browning in olive oil, I used bacon fat, it just ads a WOW flavor to meats compared to olive oil! It’s all my Mom used for just about everything!

    Rather than just wine, I mixed 2/3 cup red wine and 1, 1/3 cup beef stock, not broth and baste the meat now and then for me, the vegetables are always ready before the meat is done so once ready out comes the roast, veggies aside and the broth in a separate pot, roast back in with maybe 1/2 cup of broth. I also layer top of roast with fresh rosemary , thyme, and sage.

    GRAVY!!! Before the veggies and broth are removed, in the gravy pot some olive oil, butter, and black pepper to brown dark button mushrooms, then remove them. Ad the broth and all the now mushy cipollini onions, mix with hand blender. As some flour and mix again to thicken just a bit. Top off gravy with a bit of real cream and put those mushrooms back in. Once meat is done ad the remaining broth to the gravy.

    This is my kind of comfort food!

    Thanks for reading

    • Julie
      October 8, 2018 at 4:36 pm

      Amazing, now I want to make this all over again!

  53. Charlie
    February 3, 2019 at 1:25 am

    Hi, what setting do you have the slow cooker on?

  54. Naiomi
    June 25, 2019 at 9:27 pm

    Just recently introduced t o your web page. Love what I have seen.
    Having difficulty changing pages in the recipe section. Page one remains despite trying to move forward. Could you please see if this can be rectified.

    Thank you

    • Julie
      June 26, 2019 at 11:19 am

      Oh no, will look into it! thanks!

  55. Naiomi
    June 25, 2019 at 10:15 pm

    You have a picture on your instagram account of these beautiful tiny meringues with what appears to a raspberry (or some other red fruit) reduction swirled throughout them. Is this recipe on your website? If not could you please post it.

    Thank you

    • Julie
      June 26, 2019 at 11:19 am

      It was just a meringue mixture in a piping bag, with some red food colouring paste painted up the sides before it was extruded out.

  56. Laura T
    December 14, 2019 at 7:26 am

    No booze in our house. Can you suggest an alternative for the wine? (I realise there is no direct alternative, but what might you suggest)

    • Julie
      December 14, 2019 at 8:58 am

      Not a problem at all – just use more stock! any liquid, really!

  57. Liz
    March 15, 2020 at 10:50 am

    Any reason why bone-in is preferable? Boneless is actually easier for me to find for some reason. Looking forward to giving this one a go, thank you!

  58. Brian
    July 17, 2021 at 9:45 pm

    I found this recipe because I was looking for a bone-in recipe, turns out my lamb was actually boneless. I went ahead anyways, love the fact that it was very simple. I did mix a few things around in my head and covered the potatoes with wine. Understanding that this was a misinterpretation in retrospect, at the time I purchased a box of wine to gain the necessary quantity without throwing a good cabernet into a sauce. By skimping on wine quality and overindulging on quantity I seem to have made a bit of a problem when it came to the potatoes. I think we’ll be able to sort that out with a good amount of parsley from the garden, but I would like to reiterate that I really appreciate reaching for a recipe that doesn’t have six hours of prep.

    Not being a student of lamb, this was a great introductory course; it gave me permission to just cook the bloody thing without all the Pomp and Circumstance, we have some nuanced suggestions we may be trying in the future, but this was great. Thank you.

  59. Georgie (UK)
    January 9, 2022 at 2:01 am

    Just making this for the hundredth time and realised I had never commented to thank you for this recipe! I don’t include the potatoes as we like roasties with this, but otherwise I follow your instructions exactly and it’s always gorgeous, as are the leftovers!

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