Slow cooker lamb with mint and green beans is a study in simplicity — a bone-in lamb leg seared golden, studded with garlic, and slow-braised with a generous shower of fresh mint. The green beans join in the final stretch to soak up the savory juices while staying crisp-tender. It's an effortless, elegant dinner with 37 g of protein and only 7.6 g net carbs per serving.
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 (3.31 lb) bone-in lamb leg
• 1/2 teaspoon salt, or more to taste
• Freshly ground black pepper
• 2 tablespoons / 30 g (1.06 oz) ghee or other healthy cooking fat
• 4 cloves garlic, sliced
• 3 to 4 tablespoons (60 ml / 2 fl oz) freshly chopped mint or 1 tablespoon dried mint
• 1/4 cup / 60 ml water
• 1.3 pounds / 600 g (21.2 oz) 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 (0.42 oz)
• Fiber: 4.4 g
• Net carbs: 7.6 g (0.27 oz)
• 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 (960 ml) 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 (15 ml / 0.5 fl oz) 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.
Pro Tips
- Don't skip the sear. Browning the lamb on all sides creates a deep, caramelized crust (the Maillard reaction) that adds a huge amount of flavor to the final dish.
- Bone-in lamb is key here — the bone adds incredible depth of flavor and helps keep the meat exceptionally moist and tender through the long cook.
- After searing, deglaze the pot with the 1/4 cup of water, scraping up every browned bit, and pour that liquid into the slow cooker — it's pure flavor for the braise.
- Fresh mint is worth it: it gives a much brighter, more vibrant flavor than dried. If using dried, crush it between your fingers before sprinkling to release its essential oils.
- Make several small incisions in the lamb and press the sliced garlic into them before cooking — the garlic perfumes the meat from the inside out.
Frequently Asked Questions
Can I make this lamb ahead of time?
Yes — cool it completely and refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat gently so the meat stays tender.
Is minted lamb with green beans keto-friendly?
Each of the 4 servings has 12 g total carbs and 4.4 g fiber, leaving 7.6 g net carbs, with 37 g protein and 36 g fat. It's a naturally low-carb, high-protein meal.
Can I use boneless lamb instead?
You can, but bone-in is the recipe's recommendation — the bone keeps the meat moist during the long braise and adds depth to the cooking juices.
When do I add the green beans?
After the first 6 hours: lift the lamb out, add the trimmed green beans to the cooker, set the lamb back on top, and cook for the final 2 hours until the beans are crisp-tender.
Recipe card below.
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Slow Cooker Lamb with Mint and Green Beans
Ingredients
Method
- Pat the lamb dry with a paper towel and season generously on all sides with salt and pepper.
- 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.
- Using a small, sharp knife, make several small incisions all over the lamb. Press the sliced garlic into the incisions.
- Place the seared lamb into your slow cooker.
- Sprinkle the mint over the top and add the water to the cooker.
- Cover with the lid and cook on the LOW setting for 6 hours.
- 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.
- 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.
- 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.
- 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.
- 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.
