This Slow Cooker Greek Lamb is packed with bold, Mediterranean inspired flavour and couldn’t be easier to make. Lamb is slow cooked with onion, garlic, lemon juice and a fragrant mix of rosemary, thyme, oregano and cumin until it’s melt in your mouth tender. A touch of paprika and red pepper flakes adds gentle warmth, while stock keeps everything juicy and full of flavour.
It’s a great recipe to have on hand for easy, flavourful dinners. Serve the lamb as bowls with rice, stuff it into pitas or pile it onto tortillas or flatbreads with your favourite toppings. Leftovers are just as tasty the next day and ideal for easy lunches or another round of effortless dinners.
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Calories in Slow Cooker Greek Lamb
This recipe serves 5 and is 305 calories per serving
If you're looking for more recipes within the same calorie range, you'll find an abundance of options in my dedicated collection of 300+ calorie recipes.
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie intake using a reliable calorie calculator. Please note that the calorie counts provided are estimates and can vary based on specific ingredients and serving sizes. Personalizing your calculations is essential to meet your individual needs. By using a calorie calculator, you can make informed choices and stay on track with your dietary goals.
See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
- Boneless lamb – The star of the dish. Lamb becomes beautifully tender when slow-cooked and takes on the bold, herby flavours with ease. Shoulder or leg cuts work best.
- Olive oil – Adds richness and a smooth, fruity base that complements the herbs and brings a distinctly Mediterranean depth to the dish.
- Onion – Adds natural sweetness and forms the flavour base of the sauce as it softens and melts into the dish.
- Garlic cloves – Bring bold, savoury flavour that infuses the lamb as it cooks, adding depth and that unmistakable Mediterranean aroma.
- Stock – Keeps the lamb moist as it cooks and helps create a rich, savoury sauce. Use Lamb, beef or chicken stock depending on preference. It's essential to use the correct ratio of stock cubes to water, as not all stock cubes are identical. Using too few can lead to a bland, watery broth, while too many may create a stock that's overly salty.
- Honey – Just a touch helps balance the lemon and spices, bringing a subtle sweetness that rounds out the dish.
- Lemon juice – Brightens the lamb and cuts through the richness with fresh, zesty acidity. Essential for that Greek-style finish.
- Rosemary – A woody, aromatic herb that pairs beautifully with lamb and adds a classic Mediterranean note.
- Thyme – Earthy and subtle, it complements the stronger herbs without overpowering.
- Oregano – A must for Greek dishes. It brings a familiar, punchy herbiness that ties everything together.
- Paprika – Adds colour and a gentle smokiness to the sauce without overwhelming the other spices.
- Red pepper flakes – A small pinch adds warmth and depth, not full heat. Adjust to your taste.
- Cumin – Adds an earthy, slightly nutty flavour that works quietly in the background to deepen the overall profile.
- Salt and Pepper – These basic yet essential flavour enhancers are key for elevating the taste of your dishes. No food will ever be bland when these are used to season to taste.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions.
Variations and Substitutes
There are plenty of easy ways to adapt this recipe to suit what you have on hand or your flavour preferences.
- Lamb substitutes – If you don’t have lamb, boneless beef chuck or pork shoulder can be used instead. The flavour profile will shift slightly, but the spices and herbs still work beautifully. Bone-in chicken thighs are also a great alternative to lamb if you’re after something lighter or more budget-friendly. They stay juicy during slow cooking and still soak up all the herby, lemony flavours.
- Fresh herbs vs dried – This recipe uses dried herbs for ease, but if you have fresh rosemary, thyme, or oregano, feel free to use them. Just triple the quantity, as fresh herbs are less concentrated in flavour.
- No honey? – Maple syrup or a pinch of brown sugar can be used in place of honey for a similar touch of sweetness.
- Stock options – Lamb stock pairs best with the flavours in this dish, enhancing the richness of the meat and herbs. Beef stock adds depth and body, while chicken stock offers a lighter, more delicate finish. You can also combine stocks for a more layered flavour if that’s what you have on hand.
- Spice level – Adjust the red pepper flakes to suit your taste. Omit for a mild dish or add extra if you like a bit more warmth.
- Add vegetables – Feel free to bulk out the dish with your favourite vegetables like chopped carrots, bell peppers, or courgettes etc. Add them to the slow cooker with the lamb, but for softer vegetables, consider adding them halfway through cooking to keep them from becoming too mushy.
Choosing the Best Slow Cooker
A reliable slow cooker takes the stress out of meal prep by letting your food cook gently over hours. Look for a model with both low and high heat settings so you can tailor cooking times to your schedule. A sear and sauté function is a handy bonus, letting you brown ingredients right in the pot, but if your slow cooker lacks this, simply brown your meat or vegetables in a frying pan beforehand.
Size matters when it comes to slow cookers — using the right capacity ensures even cooking and prevents the dish from drying out or taking too long. For recipes like this one, a 4 to 6-litre slow cooker is ideal; if your slow cooker is much larger, consider doubling the ingredients or cooking in batches. Features like a keep-warm setting are great for holding your meal at the perfect temperature until you’re ready to serve, and a removable, dishwasher-safe insert makes cleaning up much easier.
How to Serve Slow Cooker Greek Lamb
My favourite way to enjoy this slow cooker Greek lamb is on soft mini tortillas, layered with a drizzle of garlic mayo, crisp lettuce, cucumber, sharp red onion, and a generous sprinkle of crumbled feta with lemon wedges. It makes for an easy, flavour-packed meal that’s perfect for casual dinners or sharing with friends.
The lamb is equally delicious served in bowls with this Herby Garlic Seasoned Rice and a fresh salad of cucumber, tomatoes, lettuce, red onion, and feta. Add a dollop of tzatziki for that cool, creamy contrast. For a heartier option, serve alongside potatoea, like these Lemon Garlic Potatoes work beautifully and a side of roasted or grilled Mediterranean vegetables like peppers, courgette (zucchini), and aubergine (eggplant). Each combination brings out different notes of the lambs rich, herby flavour.
More Slow Cooker Recipes
Looking for some more slow cooker recipes? Check out the following:
See more Slow Cooker Recipes →
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All recipes on Slimming Eats have estimated nutritional information for your convenience.
FAQ for Slow Cooker Greek Lamb
Yes, vegetables like carrots, peppers, aubergine and courgettes work well. Add firmer vegetables at the start and softer ones halfway through cooking to avoid mushiness. You may need to add in a little more stock if bulking out with vegetables.
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave until warmed through.
Yes, this lamb freezes very well. Allow it to cool completely, then store in an airtight container or freezer bag for up to 3 months. To reheat, thaw overnight in the fridge and gently warm on the stove or in the microwave until piping hot.
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Recipe Card
Slow Cooker Greek Lamb
Tender, flavour-packed Greek-style lamb made easy in the slow cooker with lemon, herbs, and warming spices.
Ingredients
- 800g (28oz) of boneless leg of lamb, visible fat trimmed
- 1 tablespoon of olive oil
- 1 onion, sliced thinly
- 6 cloves of garlic, crushed
- 2 teaspoons of paprika
- 1 teaspoon of dried rosemary
- 1 teaspoon of dried oregano
- ½ teaspoon of dried thyme
- pinch of red chilli flakes
- salt and pepper
- juice of one small lemon
- 1 tablespoon of honey
- 180ml (¾ cup) of lamb stock (can use beef or chicken)
- olive oil spray
Instructions
- Rub the lamb all over with the paprika and season generously with salt and black pepper. Using the sear function of the slow cooker (or a frying pan if the slow cooker doesn’t have this option), lightly brown the lamb all over using olive oil spray.
- Add the onion and garlic to the slow cooker and place the lamb on top.
- In a jug, combine the red pepper flakes, herbs, stock, tablespoon of olive oil, honey and lemon juice and pour all over the lamb
- Cook in the slow cooker on low for 6 hours or high for 3–4 hours.
- Roughly break up the lamb into pieces and mix it with all the juices.
- Serve and enjoy. Delicious in tacos, as a rice bowl with salad or grilled vegetables and roast potatoes.
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Dairy Free Friendly
- Gluten Free Friendly - ensure stock is free of gluten
- Freezer Friendly ❄️ - see FAQ section
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Nutrition Information
Yield 5 Serving Size 1 SERVINGAmount Per Serving Calories 305Total Fat 12gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 0gCholesterol 167mgSodium 634mgCarbohydrates 15gFiber 5gSugar 5gProtein 37g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
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