Slow Cooked Leg of Lamb with Potatoes

This recipe makes a super easy but utterly delicious meal for Easter Sunday lunch, lovely with some lightly steamed runner beans and asparagus. If serving for a large number, some mini sausages wrapped in bacon (for the adults) would be a lovely addition too.

Easter Leg of Lamb with Potatoes (slow cook recipe)

Prep Time: 20 mins
Cook Time: 8 hours
Yields: 4


  • 16 new potatoes
  • 2 onions, sliced
  • Leg of lamb (size dependent on the capacity of your slow cooker)
  • 7 fresh rosemary sprigs
  • 5 garlic cloves, halved
  • Bunch of fresh mint
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1 tablespoon mint sauce
  • 2 heaped tablespoons gravy granules (lamb or vegetable)


  1. Place the potatoes and sliced onions at the bottom of the slow cooker
  2. Use a sharp knife to cut 17 holes over the leg of the lamb, stuff 10 holes with a slice of garlic and 7 holes with a rosemary sprig and then place the lamb leg into the slow cooker on top of the potatoes and onions
  3. In a small bowl, or jug, mix a handful of mint leaves and olive oil together - pour this over the lamb and cook on low for 8 hours
  4. After 8 hours, set the oven to 200Β°C and mix together the maple syrup and mint sauce
  5. Once the oven is heated to 200Β°C, remove the lamb leg from the slow cooker and place into a roasting tin, before pouring the maple syrup and mint sauce over it and transferring to the oven for 20 minutes
  6. Add the gravy granules to the juice left in the slow cooker to create an amazing gravy – pour it into a gravy boat so that it is ready to serve
  7. Serve once cooled.

Additional Info

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