Tender Slow Cooker Lamb Tenderloin with Herbs (Print Version)

Make tender Slow Cooker Lamb Tenderloin with rich herbs and savory flavors. Perfect for a cozy dinner, this recipe brings comfort to your table.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 3 Hours 30 Minutes minutes
Total Time: 23 minutes
Servings: 4-6 Servings
Difficulty: Intermediate
Cuisine: Mediterranean
Dietary: Gluten-Free, Dairy-Free (if no butter used)

# Ingredients:

→ Main Ingredients

01 - Lamb Tenderloin (1.5-2 lbs, trimmed)
02 - Olive Oil (2 tablespoons)
03 - Yellow Onion (1 medium, chopped)
04 - Garlic (4-5 cloves, minced)

→ Flavor Boosters

05 - Beef Broth (1.5 cups)
06 - Red Wine (1/2 cup, dry, optional)
07 - Fresh Rosemary (2 sprigs)
08 - Fresh Thyme (3 sprigs)

→ Seasonings & Thickener

09 - Salt (to taste)
10 - Black Pepper (to taste)
11 - Cornstarch Slurry (1 tablespoon cornstarch + 2 tablespoons cold water, optional)

# Instructions:

01 - First things first, pat that lamb tenderloin super dry with paper towels. This is crucial for a good sear, trust me! Then, season it generously all over with salt and pepper. Get a heavy-bottomed skillet or Dutch oven screaming hot over medium-high heat, then add your olive oil. Once it's shimmering, carefully place the lamb in the pan. Sear for 2-3 minutes per side until it's beautifully browned all over. Don't skip this step – I did once, and the Slow Cooker Lamb Tenderloin just wasn't as flavorful!
02 - Remove the seared lamb from the pan and set it aside. Reduce the heat to medium, then toss in your chopped onion. Sauté, stirring occasionally, until it's softened and translucent, about 5-7 minutes. Next, add the minced garlic and cook for another minute until fragrant. Oh, the smell at this point is just incredible, a real kitchen mood-setter!
03 - Pour in the red wine (if using) and scrape up all those delicious brown bits from the bottom of the pan with a wooden spoon. That's flavor gold, folks! Let it simmer for a minute or two until it's reduced slightly. Then, stir in the beef broth. Bring it to a gentle simmer, letting all those flavors meld together. This liquid is going to be the base for our incredible Slow Cooker Lamb Tenderloin sauce.
04 - Carefully transfer the seared lamb tenderloin and the liquid mixture from the skillet into your slow cooker. Nestle in the fresh rosemary and thyme sprigs. Pop the lid on and set it to cook on LOW for 3-4 hours, or on HIGH for 2-3 hours. The exact time depends on your slow cooker and the thickness of your lamb, but you're aiming for fall-apart tender. Don't peek too often, it lets out all the heat!
05 - Once the cooking time is up, the Slow Cooker Lamb Tenderloin should be incredibly tender. You can test it with a fork – it should shred easily. Carefully remove the lamb from the slow cooker and transfer it to a cutting board. Tent it loosely with foil and let it rest for at least 10-15 minutes. This resting period is super important; it allows the juices to redistribute, making for a more succulent result. I always forget this part, oops, but it makes a difference!
06 - If you want a thicker gravy-like sauce, whisk together the cornstarch and cold water to make a slurry. Stir this into the liquid remaining in the slow cooker. Turn the slow cooker to HIGH (or transfer to a saucepan on the stove) and cook for another 10-15 minutes, stirring occasionally, until the sauce thickens. Slice or shred the rested Slow Cooker Lamb Tenderloin, then spoon over that beautiful, rich sauce. Serve it up and enjoy all your hard work!

# Notes:

01 - Searing the lamb before slow cooking is a game-changer for flavor, don't skip it!
02 - Leftovers store well in an airtight container for 3-4 days in the fridge; reheat gently on the stovetop.
03 - If you don't have red wine, extra beef broth or a splash of balsamic vinegar works surprisingly well.
04 - Serving this with creamy mashed potatoes or polenta truly makes it a comforting, complete meal.

# Tools You'll Need:

01 - Slow cooker
02 - Large skillet or Dutch oven
03 - Wooden spoon
04 - Whisk (optional)

# Nutrition Facts (Per Serving):

Calories: 350-450
Total Fat: 20-25g
Total Carbohydrate: 5-10g
Protein: 40-50g

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