Take it easy: Your slow cooker or oven can work delicious magic with our lamb dinner to fix and forget.



Ingredient Checklist


In the Slow Cooker
  • In a 5- to 6-quart slow cooker, stir together tomatoes and puree, tomato paste, jam, garlic, orange zest, rosemary, ginger, and cinnamon. Season with salt and pepper. Add lamb and potatoes, stirring to combine.

  • Cover, and cook on low for 8 hours (or on high for 5 hours), until lamb and potatoes are tender. Season again with salt and pepper, if desired. Serve.

In the Oven
  • Preheat oven to 350 degrees. Follow step 1 (above), using a 5-quart Dutch oven or heavy pot with a tight fitting lid instead of the slow cooker. Add 2 cups water, and cover. Transfer to oven; cook until lamb and potatoes are tender, 2 to 2 1/2 hours.

Cook's Notes

Lengthy slow cooking breaks down the tough tissue that runs through this front-leg cut; the result is drop-off-the-bone tenderness in every bite.

Reviews (4)

111 Ratings
  • 5 star values: 14
  • 4 star values: 17
  • 3 star values: 44
  • 2 star values: 32
  • 1 star values: 4
Rating: 4 stars
We really like this recipe in our house. It's easy to prepare, and the results are fantastic. The recipe is flexible. We usually add a little more tomato sauce and use heaping measurements for the spices. We add cauliflower to get a vegetable in and sop up the sauce with bread, naan, or pita. I make it a lot. It is my go to lamb recipe.
Rating: Unrated
this recipe was good for a beginner lamb chef, which i am. it was tasty, but not exciting. i would possibly make it again.
Rating: Unrated
I thought this recipe was just okay. The tomato overpowered the other flavors so it was like eating lamb and potatos in tomato sauce. It could also use more stew vegetables, like carrots. If you have lamb shanks, you can do a lot better than this recipe.
Rating: Unrated
This is super-easy and a great dish for introducing picky eaters to lamb!