Lindsey's Luscious Lemony Lamb for Your Crock Pot

Total Time
6hrs 10mins
Prep 10 mins
Cook 6 hrs

Meltingly tender lamb on a bed of onions, potatoes and garlic with preserved lemons and greek seasoning. Not a pretty dish but really wonderful to come home to on a wet cold day, the smell is just divine. A crisp green salad, or greek, a big glass of red wine, cozy slippers - nothing else needed!! Please use floury potatoes not waxy and feel free to use more lemon or less depending on your taste but it will mellow and blend I promise!

Ingredients Nutrition

  • 12 leg of lamb
  • 12 kg potato, peeled and cut into wedges
  • 1 large onion, peeled and cut into wedges
  • 1 lemon, juice of
  • 4 garlic cloves, crushed
  • 1 tablespoon all purpose Greek seasoning
  • 12 teaspoon salt
  • 2 tablespoons sunflower oil
  • 1 preserved lemon, rind only chopped


  1. Brown the lamb in the sunflower oil in a fry pan.
  2. Meanwhile place potatoes, onions, garlic and chopped preserved lemon in crockpot.
  3. Season with salt and fresh ground black pepper and fresh lemon juice.
  4. Place browned lamb on top of potatoes and season with greek seasoning.
  5. Cook on high for 2 hours and low for 4 or until lamb is falling off bone, all crockpots seem different. No need to add liquid as the meat juices will be sufficient.
Most Helpful

Wow, this was surprisingly good! I don't always love chunks of meat cooked in a crockpot, because sometimes they're too bland for my tastes, but I liked this a lot. I do have to add the disclaimer that the meat without the juices spooned over it was a bit bland to me, but the meat with the juices is lovely and flavorful. Loved the lemony veggies underneath, too! Due to time constraints and not trusting DH with a potentially undercooked crockpot meal :P , I had to alter the cook time a bit. Instead of 2 hours on high and 4 on low, I just left it on low overnight (approx. 8 hours). When I got up and checked it, the meat was falling-apart tender, and the veggies were nice and soft. The veggies probably would've been fine cooked for a bit less time, because they were very soft, but the lamb was perfect. Oh, and I used boneless leg of lamb because DH and I are both somewhat picky about meat with bones. I'll have to whip this one out again when the weather gets cold. Thanks for posting :)! Made for The Queens of Quisine for ZWT6 Zingo

Muffin Goddess July 02, 2010

I am so glad I made preserved lemons back when the Tour began! They added such a lovely touch in this dish. And it didn't hurt that it was an all-encompassing meal. I have enough left for several more meals! Thnx for sharing your recipe, lindseylcw. Made for the Voracious Vagabonds of ZWT 6.

Darkhunter June 30, 2010

This makes for a very, very tasty meal, & that comes from one who doesn't usually care for lamb! I think what did it for me, though, was the combo of garlic & lemon, & I was generous with both since I used large cloves of garlic & the lemon was rather large! This is one of those meals that I might even consider making for company another time! A definite thanks for sharing the recipe! Made & reviewed during the ZINGO part of ZWT6]

Sydney Mike June 30, 2010