The Easiest, Most Elegant Dinner You’ll Ever Make
Craving a meal that’s both incredibly elegant and ridiculously easy? Look no further. This Slow Cooker Lamb with Mint and Green Beans is the answer. With just a handful of simple ingredients, your slow cooker does all the heavy lifting, transforming a leg of lamb into a fall-off-the-bone masterpiece. The rich, savory meat, infused with aromatic garlic and fresh mint, finds its perfect partner in the bright, crisp-tender green beans. It’s a show-stopping dinner that requires minimal effort, proving that gourmet flavor doesn’t have to be complicated.
MAKES: 4 servings
PREPARATION TIME: 15 minutes
COOKING TIME: 8 hours
Ingredients
• 3.3 pounds / 1.5 kg bone-in lamb leg
• 1/2 teaspoon salt, or more to taste
• Freshly ground black pepper
• 2 tablespoons / 30 g ghee or other healthy cooking fat
• 4 cloves garlic, sliced
• 3 to 4 tablespoons freshly chopped mint or 1 tablespoon dried mint
• 1/4 cup / 60 ml water
• 1.3 pounds / 600 g green beans, trimmed
Instructions
1. Pat the lamb dry with a paper towel and season generously on all sides with salt and pepper.
2. Heat the ghee in a large pot or skillet over medium-high heat. Carefully place the lamb in the pot and sear until golden brown on all sides. When done, remove the pot from the heat.
3. Using a small, sharp knife, make several small incisions all over the lamb. Press the sliced garlic into the incisions.
4. Place the seared lamb into your slow cooker. Sprinkle the mint over the top and add the water to the cooker.
5. Cover with the lid and cook on the LOW setting for 6 hours.
6. After 6 hours, carefully transfer the lamb to a plate. Add the trimmed green beans to the slow cooker, then place the lamb back on top of the beans.
7. Cover and continue to cook on LOW for another 2 hours, or until the lamb is soft and juicy and the green beans are crisp-tender.
8. To store, let the dish cool completely before refrigerating in an airtight container for up to 4 days or freezing for up to 3 months.
Nutritional Information
• Nutrition Facts Per Serving
• Total carbs: 12 g
• Fiber: 4.4 g
• Net carbs: 7.6 g
• Protein: 37.3 g
• Fat: 36.4 g
• Energy: 525 kcal
• Macronutrient ratio: Calories from carbs (6%), protein (29%), fat (65%)
Pro Tips
• Don’t skip the sear! Searing the lamb before slow cooking creates a deep, caramelized crust (the Maillard reaction) that adds a huge amount of flavor to the final dish.
• For even more flavor, deglaze the pot after searing. Pour the 1/4 cup of water into the hot pot, scrape up any browned bits from the bottom, and then pour this flavorful liquid into the slow cooker with the lamb.
• While dried mint works, fresh mint provides a much brighter, more vibrant flavor that truly elevates the dish. If using dried, crush it between your fingers before sprinkling to release more of its essential oils.
• Bone-in lamb is key for this recipe. The bone adds incredible depth of flavor and helps keep the meat exceptionally moist and tender during the long cooking process.
FAQ
Q: Is it necessary to sear the lamb before slow cooking
A: Yes, searing the lamb is a crucial step. It creates a deep, caramelized crust that adds a huge amount of flavor to the final dish. For even more flavor, deglaze the pot with the water and add the liquid to the slow cooker.
Q: Can I use a different cut of lamb for this recipe
A: This recipe is specifically designed for a bone-in lamb leg. The bone adds incredible depth of flavor and helps keep the meat exceptionally moist and tender during the long cooking process.
Q: Can I use dried mint instead of fresh
A: While you can use 1 tablespoon of dried mint, the recipe highly recommends fresh mint for a much brighter and more vibrant flavor that truly elevates the dish.
Q: How long can I store leftover slow cooker lamb
A: Once cooled completely, you can store the lamb and green beans in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months.
