We adore Australian or New Zealand lamb, which has more flavor than the blander US lamb. So I was happy to have been given this simple recipe using a Crock-Pot®. Great served with mashed potatoes.


Recipe Summary

15 mins
8 hrs 20 mins
20 mins
8 hrs 55 mins
1 4-pound roast


Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat oil in a large skillet over medium-high heat. Add lamb and cook until outside is browned, about 5 minutes per side. Remove to a plate and add onion to the oil in the skillet. Saute until lightly browned, about 5 minutes.

  • Place onion in the bottom of a slow cooker pot and place the lamb roast on top. Mix water, soy sauce, garlic, and onion soup mix together and pour over the roast. Cook on Low for 8 to 10 hours.

  • Remove roast, cover lightly with foil, and let rest for 20 minutes before carving. Mix butter and flour into a paste. Add small pieces of this paste to the hot cooking liquid, mixing well to incorporate. Cook until sauce reaches desired thickness, 5 to 6 minutes.

  • Slice roast thinly and serve with gravy.

Cook's Notes:

You may need to make more of the flour/butter mix depending on how thick you like your gravy.

I dice the leftover lamb, mix with the leftover gravy and frozen mixed vegetable (cooked in the microwave), and top with leftover mashed potatoes to make a wonderful shepherd's pie.

Nutrition Facts

136 calories; protein 14.5g; carbohydrates 4.4g; fat 6.4g; cholesterol 48mg; sodium 654.6mg. Full Nutrition