Lindsey's Luscious Lemony Lamb for Your Crock Pot

"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!"
photo by Muffin Goddess photo by Muffin Goddess
photo by Muffin Goddess
photo by Tea Jenny photo by Tea Jenny
Ready In:
6hrs 10mins


  • 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


  • Brown the lamb in the sunflower oil in a fry pan.
  • Meanwhile place potatoes, onions, garlic and chopped preserved lemon in crockpot.
  • Season with salt and fresh ground black pepper and fresh lemon juice.
  • Place browned lamb on top of potatoes and season with greek seasoning.
  • 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.

Questions & Replies

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  1. 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
  2. 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.
  3. 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]
  4. We love eating lamb in this house and this was a great and super easy meal. Different flavors that I usually use, so it made a great change that got good reviews in this house!! Thanks for posting it!! ZWT6
  5. This was a amazing meal, I used lamb shanks and as you say it just fell off the bone just the way I like my lamb. I used recipe#425441#425441 for my seasoning and I can't recommend it highly enough, I cooked them for 2 hours on high and 2hours on low as you say crock pots are all different. This meal was good enough for a posh dinner, it had all the flavour of Greece with that distant flavour of lemon, a truly amazing dish. Made for ZWT#6 2010 Thank you so much for posting.


Hello, thought I should update this page a wee bit now we have a new furbaby called Bismila as well as our beloved Maddie who is the star of the photo. I live with my husband Keir in the North East of Scotland between Inverness and Aberdeen, it is very beautiful here. My DH is a keen salmon fisherman and is in the right place to do this! I ran my own pubs and restaurants for many years until arthritis made catering just too much for me, I am 'semi' retired now and can't seem to drag myself away from this site. I have met some wonderful people here and made good friends for which I am eternally grateful. <img src="" border="0" alt="Photobucket - Video and Image Hosting"> <a href="" target="_blank"><img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Made by Bella14ragazza"> <a href="" target="_blank"><img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Salt and Pepper"> <a href="" target="_blank"><img src="" border="0" alt="Photobucket">
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