Slow Cooker Lamb Loin: Tender, Savory & So Easy (Print Version)

Make tender slow cooker lamb loin with minimal fuss. This hearty, savory recipe uses your crock pot for fall-apart deliciousness. Perfect for weeknights!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 6 Hours minutes
Total Time: 26 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free (check broth)

# Ingredients:

→ Main Ingredients for Lamb Loin

01 - 1.5-2 lbs lamb loin, trimmed
02 - 1 large yellow onion, roughly chopped
03 - 2 medium carrots, peeled and roughly chopped
04 - 4-5 cloves garlic, minced

→ Liquid Base & Flavor Builders

05 - 3 cups low-sodium beef broth
06 - 2 tablespoons tomato paste
07 - 1 tablespoon Worcestershire sauce

→ Seasonings & Fresh Herbs

08 - 1 tablespoon fresh rosemary, chopped
09 - 1 tablespoon fresh thyme, chopped
10 - Salt and freshly ground black pepper, to taste

→ Finishing Touches

11 - 1 tablespoon olive oil
12 - 2 tablespoons cornstarch
13 - 2 tablespoons cold water
14 - Fresh parsley, chopped (for garnish, optional)

# Instructions:

01 - First things first, pat that lamb loin dry with paper towels. This is crucial for getting a good sear, trust me on this! Sprinkle it generously with salt and black pepper on all sides. Now, in a large, heavy-bottomed skillet, heat a tablespoon of olive oil over medium-high heat. Once it’s shimmering, carefully place the lamb loin in the pan. Sear it for about 2-3 minutes per side, until it’s beautifully browned all over. You want that gorgeous crust for maximum flavor. I always get a little excited at this stage, the smell is just incredible!
02 - Remove the seared lamb from the skillet and set it aside. Now, into that same skillet (don't clean it, those browned bits are flavor!), add your chopped onions and carrots. Sauté them for about 5-7 minutes, stirring occasionally, until they start to soften and turn slightly translucent. Then, toss in the minced garlic and cook for another minute until fragrant. Oh, that garlic smell! This step really builds the foundation for the savory sauce for your slow cooker lamb loin. Try not to burn the garlic, I've done that and it's a sad, bitter mistake.
03 - Pour in about a quarter cup of the beef broth, scraping up all those delicious browned bits from the bottom of the pan with a wooden spoon. This is where all the magic happens, flavor-wise! Stir in the tomato paste, Worcestershire sauce, fresh rosemary, and fresh thyme. Let it simmer for a minute, just to meld those flavors together. Transfer this aromatic mixture to your slow cooker. It should smell absolutely divine by now!
04 - Place the seared lamb loin on top of the vegetable mixture in the slow cooker. Pour the remaining beef broth over everything. Cover your slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The cooking time for slow cooker lamb loin can vary a bit depending on your appliance, so trust your nose and a meat thermometer! You're looking for fall-apart tender, easily shredded lamb. I always check it after about 5 hours on low, just to be sure.
05 - Once the lamb loin is cooked and incredibly tender, carefully remove it from the slow cooker and transfer it to a cutting board. Tent it loosely with foil. Now, it's time to thicken that amazing sauce! In a small bowl, whisk together the cornstarch with 2 tablespoons of cold water until smooth. Pour this slurry into the hot liquid in the slow cooker, stirring constantly. Cook on high for another 15-20 minutes, or until the sauce has thickened to your liking. This is where the sauce goes from good to wow!
06 - Shred the tender lamb loin using two forks, or slice it into thick medallions if you prefer. Return the lamb to the thickened sauce in the slow cooker, tossing gently to coat. Let it warm through for a few more minutes. Serve your delicious slow cooker lamb loin immediately, garnished with a sprinkle of fresh parsley if you have some on hand. The aroma filling your kitchen right now should be pure happiness! Enjoy every savory, tender bite.

# Notes:

01 - Browning the lamb first is a non-negotiable for flavor, I learned that the hard way.
02 - Leftovers are even better the next day, trust me on this one!
03 - Try red wine instead of some broth for a richer, more complex flavor profile.
04 - Serve this over creamy polenta or mashed potatoes; it’s a dream pairing.

# Tools You'll Need:

01 - Slow cooker (crock pot)
02 - Large skillet
03 - Cutting board
04 - Whisk

# Nutrition Facts (Per Serving):

Calories: 350
Total Fat: 15g
Total Carbohydrate: 12g
Protein: 40g

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