Easy Lamb Tenderloin Crockpot Recipe: Fork-Tender Dinner (Print Version)

Easy Lamb Tenderloin Crockpot recipe for melt-in-your-mouth lamb. Enjoy rich flavors with minimal effort, perfect for a cozy, stress-free dinner any night.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 4 Hours minutes
Total Time: 19 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mediterranean
Dietary: Gluten-Free

# Ingredients:

→ Hearty Base

01 - 1.5-2 lbs Lamb Tenderloin
02 - 3 cups Beef Broth (low-sodium)
03 - 1/2 cup Dry Red Wine (optional)
04 - 1 large Yellow Onion, chopped
05 - 2 large Carrots, chopped
06 - 1 lb Baby Potatoes, halved or quartered

→ Flavor Boosters

07 - 4-6 cloves Garlic, minced
08 - 2 sprigs Fresh Rosemary
09 - 3 sprigs Fresh Thyme
10 - 2 Bay Leaves
11 - 2 tbsp Tomato Paste

→ Seasonings & Spices

12 - 1.5 tsp Kosher Salt, or to taste
13 - 1 tsp Black Pepper, freshly ground
14 - 1 tsp Smoked Paprika
15 - 1 tsp Dried Oregano

→ Finishing Touch

16 - 1/4 cup Fresh Parsley, chopped

# Instructions:

01 - Okay, first things first! Grab your lamb tenderloin and pat it super dry with paper towels. This step is crucial, honestly, for getting a good sear later. Trim off any silverskin or excess fat – you want that beautiful meat to be the star. Season the lamb generously all over with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and the smoked paprika. Really get in there and rub it in. This easy lamb tenderloin crockpot recipe starts with a well-seasoned foundation, trust me on this.
02 - Now, if you have a moment, don't skip this! Heat a large skillet over medium-high heat with a tablespoon of olive oil. Once shimmering, carefully place your seasoned lamb tenderloin in the hot pan. Sear it for about 2-3 minutes per side, until it's beautifully browned all over. You're not cooking it through, just building that incredible crust and locking in flavor. I always get so excited when I see that golden-brown develop, it smells amazing! Transfer the seared lamb to your crockpot. This step truly elevates this easy lamb tenderloin crockpot recipe.
03 - While the lamb is resting in the slow cooker, let's get those veggies ready. In the same skillet (don't clean it, those browned bits are flavor!), add another splash of olive oil if needed. Toss in your chopped onion, carrots, and the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Sauté for about 5-7 minutes until the onions are softened and translucent. This part always smells so comforting, like a Sunday dinner in the making.
04 - Add the minced garlic, tomato paste, dried oregano, fresh rosemary, and fresh thyme to the skillet with the sautéed veggies. Stir and cook for another minute until fragrant – the garlic will smell incredible! Now, if you used red wine, pour it in and scrape up any browned bits from the bottom of the pan with a wooden spoon. Let it simmer for a minute or two to reduce slightly. This deglazing step adds so much richness to our easy lamb tenderloin crockpot recipe sauce.
05 - Pour the sautéed veggie and aromatic mixture over the lamb in the crockpot. Add the baby potatoes and bay leaves. Finally, pour in the beef broth. Make sure the lamb is mostly submerged in the liquid. Give everything a gentle stir to combine. Cover your crockpot and cook on low for 4-5 hours, or on high for 2.5-3 hours, until the lamb is fall-apart tender. This is where the magic happens for our easy lamb tenderloin crockpot recipe!
06 - Once the cooking time is up and your kitchen smells like a dream, carefully remove the lamb tenderloin from the crockpot and let it rest on a cutting board for about 10 minutes. This lets the juices redistribute, making it even more tender. You can slice it, or honestly, it'll probably just shred with a fork! Ladle the tender lamb and veggies with plenty of that delicious, rich sauce onto plates. Sprinkle generously with fresh chopped parsley. The aroma as you spoon it out is just heavenly, a perfect ending to this easy lamb tenderloin crockpot recipe.

# Notes:

01 - Always pat your lamb dry before searing; moisture prevents that beautiful crust. I learned this the hard way, with sad, grey lamb once.
02 - Don't be tempted to lift the crockpot lid too often! Every time you peek, you lose heat and add about 20-30 minutes to the cooking time.
03 - If your sauce seems too thin at the end, you can thicken it by mashing some of the potatoes into it, or mixing a tablespoon of cornstarch with a bit of cold water and stirring it in for the last 15 minutes of cooking.
04 - A sprinkle of fresh parsley at the end really brightens everything up, don't skip it!

# Tools You'll Need:

01 - Crockpot/Slow Cooker
02 - large skillet (optional for searing)
03 - cutting board
04 - sharp knife

# Nutrition Facts (Per Serving):

Calories: 450-550
Total Fat: 20-30g
Total Carbohydrate: 30-40g
Protein: 35-45g

Back