This Slow Cooker Lamb Stew simmers seared lamb, crispy bacon, and hearty vegetables low and slow in a well-seasoned broth. Easy to make in a crockpot, it’s a wonderfully warming and mostly hands-off meal to enjoy for comforting weeknight dinners.

A case of the winter blues calls for rich and hearty slow cooker recipes. Filling my house with the aromas of comforting meals like chicken stew and pumpkin curry soup is so healing during those dark, cold days. It doesn’t hurt that the crockpot does most of the work, either!

When winter feels like it’s lasting a little too long, I’ll pull out my handy Slow Cooker Lamb Stew recipe. This is one of my favorite cold-weather comfort foods because it’s so easy to throw together in a crockpot and it only takes one bowl to warm me up. I first made it for a St. Patrick’s Day dinner but it’s so good, I know I’ll be making it anytime it gets chilly outside.

Seared lamb shoulder, bacon, and stew vegetables are cooked low and slow in a rich and well-seasoned beef broth to make this satisfying and comforting lamb stew recipe. Other than prepping the bacon and lamb on the stove, it’s entirely hands-off! The layers of flavor come together beautifully as the slow cooker does all the heavy lifting.

Recipe features 

• A set it and forget it meal! Just toss all of the ingredients in the slow cooker and let it do its thing.
• Chunks of hearty vegetables, lamb, and bacon in every spoonful make this stew incredibly warm and cozy.
• An easy make-ahead meal for comforting weeknight dinners or St. Patrick’s Day feasts!

Ingredients

Bacon – Some crispy bacon in this lamb stew adds layers of deliciously salty and applewood-smoked flavors. Plus, searing the lamb in the leftover bacon grease brings an unbeatable amount of richness!

Lamb – The best lamb for lamb stew is well-marbled boneless lamb shoulder. With some fat left intact, this cut will give you tender and flavorful chunks of perfectly cooked lamb in every spoonful. Can’t find lamb shoulder? Opt for a boneless leg of lamb instead (check for doneness 30 minutes earlier to prevent overcooking). 

Flour – Lightly dusting the lamb with all-purpose flour before searing creates a golden crust around the outside of each piece. If you’re gluten-free, use gluten-free all-purpose flour or arrowroot starch instead.

Vegetables – I’m a huge fan of hearty, savory vegetables in stew recipes, so of course I filled this lamb stew with chunks of carrots, Yukon gold potatoes, and frozen peas.

Beef broth – Using a rich, full-bodied beef broth as the base enhances the stew’s deep, meaty flavor. Opt for a low-sodium beef broth for the best and most balanced results. Or, for a boost of collagen, use beef bone broth instead.

Seasonings – Thyme, bay leaves, salt, and pepper infuse the stew with warmth and depth. Just remember to remove the bay leaves before serving. 

Instructions

Step 1: Crisp the bacon. Cook the bacon in a large skillet until it becomes crispy and golden. Transfer the bacon to a slow cooker. 

Step 2: Season and brown the lamb. Toss the lamb with the flour, salt, and pepper in a large bowl until coated. Add the pieces to the same skillet with the bacon drippings and sear them on all sides until browned. Transfer the lamb to the slow cooker.

Step 3: Add the vegetables. Layer the carrots, onion, garlic, and potatoes over the lamb in the slow cooker.

Step 4: Add the seasoned broth. In a small bowl, whisk together 1 cup of broth, coconut aminos, and tomato paste. Pour this mixture into the slow cooker along with the remaining broth, water, thyme, salt, and bay leaves. 

Step 5: Slow cook. Place the lid on top of the crockpot and cook until the lamb is fall-apart tender. Stir in the peas during the last hour of cooking. Serve warm and enjoy!

Tips and FAQs

• Trim the large chunks of fat from the lamb shoulder while leaving some intact. Too much fat can make the stew greasy, but leaving some will help tenderize the meat and add flavor. If the stew is still too oily after cooking, skim the fat from the surface with a spoon.
• If you do decide to brown the lamb, leave some space in between each piece to help them brown evenly. If your skillet is too small, sear them in two batches instead.
• Try not to overcook the lamb or else it will be dry or stringy. Stick to the recommended cooking times and don’t stir the stew very often, as this can cause the meat to break apart too soon.

Variations

• Deglaze with a stout – Craving a classic Irish stew for St. Patrick’s Day? After browning the lamb, deglaze the skillet with a splash of Guinness (or red wine) and scrape up the browned bits before transferring everything to your slow cooker.
• Vegetable boost – You can toss chopped parsnips, rutabaga, turnips, celery, green beans, or mushrooms into the stew if you want even more vegetables. Even chopped cabbage (a classic in Irish-style stews) would work, but add it with the peas to prevent overcooking.
• Add drop dumplings – Make this lamb stew a little cozier with drop dumplings on top. Make this simple dumpling dough by The Spruce Eats, drop spoonfuls of the dough directly on top of the stew, and cover and cook on high until the dumplings are puffed up and cooked through. 

Serving suggestions

You can serve lamb stew year-round but I like it best during the winter and on St. Patrick’s Day. It’s fantastic with a side of Irish soda bread or savory zucchini bread to soak up every last drop of that rich, flavorful broth.

You could also serve it with cheesy mashed potatoes, mashed parsnips, or roasted cabbage wedges for the ultimate comfort food combo. Need more green? Opt for a side of pea salad or fried brussels sprouts instead. And don’t forget chocolate mint cake for dessert!

How long do you cook lamb stew in the slow cooker? 

The lamb turned out perfect when it was cooked on HIGH for 3 to 4 hours or LOW for 7 to 8 hours. I’ll usually cook this stew on LOW because this gives the flavors more time to deepen and the lamb more time to become tender.

Can I make this stew on the stove instead?

Yes! To make lamb stew on the stovetop, brown the bacon and seasoned lamb in a large Dutch oven before sautéing the vegetables. Add the broth, seasonings, and tomato paste, then heat the mixture to a simmer. Cover the pot and cook on low heat for about 1.5 to 2 hours or until the lamb is fork-tender, stirring occasionally.

How do I thicken lamb stew?

The easiest way to thicken lamb stew is to mash some of the potatoes directly in the pot with a potato masher. If that doesn’t work, make a cornstarch slurry by whisking 1 cup of the stew broth with 1 tablespoon of cornstarch. Stir the slurry into the stew and simmer for 10 to 15 minutes or until thickened.

Storage

Refrigerator: Once cool, transfer the leftover lamb stew to an airtight container and store it in the fridge for up to 4 days.

Freezer: You can also freeze the stew for up to 3 months. Thaw the leftovers overnight in the fridge before reheating.

Reheating: Add as much stew as you plan on eating to a medium pot and reheat it on the stovetop over medium heat until warmed through, adding a splash of broth if needed.

More delicious lamb recipes

• Spicy Lamb Meatballs
• Lamb Burgers with Pesto Whipped Feta
• Air Fryer Lamb Chops

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

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Slow Cooker Lamb Stew

This Slow Cooker Lamb Stew simmers seared lamb, crispy bacon, and hearty vegetables low and slow in a well-seasoned broth. Easy to make in a crockpot, it’s a wonderfully warming and mostly hands-off meal to enjoy for comforting weeknight dinners.

Course dinner, Soup

Cuisine American

Keyword slow cooker lamb stew

Prep Time 20 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 20 minutes minutes

Servings 6

Calories 536kcal

Author Erin Alvarez

Ingredients

• 4 slices bacon chopped
• 3 lbs. boneless lamb shoulder fat trimmed, cut into 1" pieces
• 2 tbsp all purpose flour
• salt and black pepper
• 4 carrots chopped
• 1 small white onion diced
• 4 garlic cloves chopped
• 4 yukon gold potatoes peeled and diced
• 32 oz. beef broth divided
• 3 tbsp coconut aminos or soy sauce
• 2 tbsp tomato paste
• 1/2 cup water
• 1/2 tsp thyme
• 1/2 tsp salt plus more to taste
• 2 bay leaves
• 1 1/2 cup frozen peas

US Customary – Metric

Instructions

• Add the bacon to a large, deep skillet and cook until crispy; remove with a slotted spoon and transfer to your slow cooker.
• Add the lamb to a large bowl and sprinkle it with the flour, along with salt and pepper, and toss to combine.
• Brown the lamb in the same skillet you cooked the bacon in. NOTE: depending on the size of your skillet, you may need to do this in batches. Transfer the lamb to the slow cooker.
• Add the carrots, onion, garlic, and potatoes. Then, whisk 1 cup of the broth, the coconut aminos and tomato paste together in a bowl and pour that mixture into the crockpot. Add the remaining broth, water, thyme, salt, and bay leaves as well.
• Place a lid on top, then cook on HIGH for 3-4 hours, or on LOW for 7-8 hours. Add the peas during the last hour of cooking. Enjoy!

Notes

*Calories are per serving and are an estimation. 

Nutrition

Serving: 1g | Calories: 536kcal | Carbohydrates: 36g | Protein: 54g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 155mg | Sodium: 1260mg | Potassium: 1550mg | Fiber: 6g | Sugar: 6g | Vitamin A: 7171IU | Vitamin C: 43mg | Calcium: 85mg | Iron: 6mg

An elegant meal in only 10 minutes? Sign me up! These Air Fryer Lamb Chops are marinated with rosemary and garlic and are an easy, flavorful main dish you can enjoy for both date nights and weeknight dinners.

I love a good lamb chop and normally save them for special occasions, but cooking them in the air fryer allows me to make them much more often.

My easy Air Fryer Lamb Chops are ready to enjoy in just 10 minutes and are seasoned with a few aromatics to give them a burst of flavor. With a Brown Butter Brussels Sprouts Salad and Mashed Sweet Potatoes on the side, this meal is sure to stand out and impress your guests or family!

To prepare, the lamb chops are quickly marinated in olive oil, garlic, and rosemary before they’re cooked to perfection. The air fryer is like a secret weapon when cooking meat. Acting like a convection oven, the dry heat circulates all around the food, giving lamb, chicken, or anything you’re cooking a crispy crust on the outside and a soft and tender inside. 

Recipe features

• It’s so fast! Slice into these tender chops in under 10 minutes.
• There’s virtually no cleanup.
• Customize the flavors using your favorite seasonings or marinades.
• Forget about babysitting. Let the air fryer do all the work while you prepare the sides (or the wine).

Ingredient notes

Rib chops: I recommend using rib chops because of their high fat content. This makes them extra tender and caramelized as they cook. The air fryer method wouldn’t work as well if you were to use a leaner cut like shoulder chops.

Lamb chop marinade: This simple herb marinade is made from olive oil, garlic, rosemary, salt, and pepper. Soaking the chops in the marinade for at least 1 hour enhances the flavor of each bite like you wouldn’t believe.

Step-by-step instructions

Step 1: Marinate the lamb chops. Place all of the ingredients in a large bowl, then leave the chops to marinate in the refrigerator for at least 1 hour. 

Step 2: Prepare your air fryer. Preheat the air fryer so the chops can cook quickly and end up with a nice sear.

Step 3: Air fry the lamb chops. Place the marinated lamb chops on the bottom of the air fryer basket and cook. Cook lamb for 7-10 minutes total, flipping them halfway through.

Step 4. Remove and serve. Remove the cooked lamb chops when their internal temperature is at 145°F.

Tips and tricks

-Every air fryer is different! It’s best to check the lamb chops frequently as they cook. This will help you figure out if they need to come out early or spend a few extra minutes cooking.

–Use a meat thermometer to ensure the lamb is cooked through. Cook time varies depending on the thickness of the chops. Use a meat thermometer to make sure the internal temperature is at least 145°F. 

–The lamb should marinate for at least 1 hour before air frying but can be left for up to 24 hours for maximum flavor.

–You can also use lamb leg chops in this recipe but be aware they may have more of a gamey taste than rib chops. 

-You can purchase lamb chops on their own or save some money by buying a rack and cutting it yourself.

–The marinade can be made 2 to 3 days ahead of time. Store it in a sealed container in the fridge until you’re ready to use it.

What should I serve these with?

For a filling meal, pair the chops with my hearty Air Fryer Potato Wedges and Cilantro Lime Brown Rice. Lighten things up with a few greens and veggies on the side as well! My Sun-Dried Tomato Salad, Butternut Squash Farro Salad, or Air Fryer Carrots would all be nutritious and delicious options.

Lamb chops are often served with a little sauce on top, like mint jelly. We aren’t super formal around here, which is why I prefer a garlicky Kale Pesto or Homemade Chimichurri instead.

Storage and reheating

• Refrigerator: Cooked and cooled air fryer lamb chops can be stored in the fridge in an airtight container or a sealed bag. They will stay fresh for 1 to 2 days. 

• Reheating: The best way to reheat lamb chops is in your oven or air fryer. Place them on an oven-safe dish tented with foil or air fryer basket and reheat at 325ºF for 10 to 15 minutes or until warmed through.

More air fryer recipes:

• Cajun Breaded Scallops 
• Air Fryer Whole Chicken 
• Air Fryer Sweet Potatoes

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

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Air Fryer Lamb Chops

An elegant meal in only 10 minutes? Sign me up! These Air Fryer Lamb Chops are marinated with rosemary and garlic and are an easy, flavorful main dish you can enjoy for both date nights and weeknight dinners.

Course dinner

Cuisine American, Mediterranean

Diet Gluten Free

Keyword air fryer lamb, air fryer lamb chops

Prep Time 1 hour hour

Cook Time 8 minutes minutes

Total Time 1 hour hour 8 minutes minutes

Servings 4 chops

Calories 256kcal

Author Erin Alvarez

Ingredients

• 1 lb. lamb rib chops
• 2 tbsp olive oil
• 2 garlic cloves minced
• 1/2 tbsp fresh rosemary chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

US Customary – Metric

Instructions

• Place all of the ingredients into a large bowl, then stir so that the lamb is coated. Place bowl in the refrigerator and allow the lamb to marinate for 1 hour.
• Once you're ready to cook, preheat your air fryer to 400°. Use kitchen tongs to place the lamb chops into your air fryer, making sure they don't overlap. Cook them for 7-10 minutes total, flipping them halfway through. You'll know they're cooked once they reach an internal temperature of 145°F.
• Serve lamb chops with a simple aioli (mayonnaise, olive oil and minced garlic), homemade chimichurri or my favorite kale pesto.

Notes

*Calories are for 1 lamb chop and are an estimation 

*Make sure to use a meat thermometer to ensure the lamb is done; they should reach 145°F after 7-10 minutes total

*Storage: store lamb in a sealed container in the refrigerator for up to 2 days. 

Nutrition

Calories: 256kcal | Carbohydrates: 1g | Protein: 23g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 75mg | Sodium: 373mg | Potassium: 310mg | Fiber: 1g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 2mg

Oven-baked Spicy Lamb Meatballs are the best Mediterranean-inspired protein to serve on a mezze platter or with a creamy dipping sauce. They’re tender on the inside, lightly crisp on the outside, and just plain delicious!

Why you’ll love this recipe!

Bold Mediterranean flavors – They’re seasoned with warm spices and fresh aromatics for an incredibly flavorful, Mediterranean-inspired kick.

Elevated but easy – They may be easy to make and seasoned with pantry staples, but spicy lamb meatballs are seriously impressive.

Bake, air fry, or pan-fry – No matter which method you choose, these meatballs are a breeze to make!

I get sooo excited when these Spicy Lamb Meatballs are in the oven! They’re bold, juicy, and just spicy enough to keep things interesting (I’d call them a 4 out of 10 on the heat scale). I love serving them on top of a fresh Mediterranean cauliflower rice bowl, but they’re a ridiculously good snack to pair with dipping sauces, too.

Do you love meatballs but are new to lamb? Prepare yourself for something different than beef meatballs or traditional Italian chicken meatballs. My oven-baked lamb meatballs might be a little more gamey than you’re used to, but their warm Mediterranean-inspired twist perfectly complements the natural flavors.

Whether you’re building a Cava-inspired lamb bowl or stocking your freezer with high-protein dinners, these meatballs deliver every time!

These are so simple to make and they are SO good! My husband already asked me to make them again.

– Rachel

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How to Make Spicy Lamb Meatballs 

Step 1: Mix ingredients. Use a wooden spoon or your hands to mix all of the ingredients together in a large bowl. 

Step 2: Shape meatballs. Roll the lamb mixture into balls and place them on a greased baking sheet. 

Step 3: Bake. Bake the meatballs until the lamb is cooked through.

Step 4: Serve. Enjoy the baked lamb meatballs right away on top of a grain bowl or with a creamy dipping sauce on the side.

Serving Suggestions

There’s no shame in grabbing a few meatballs right off the baking sheet. Just make sure there’s a dipping sauce on the side! A creamy, cooling tzatziki sauce is my favorite, or opt for sriracha mayo with a splash of lime juice for a little more heat.

Other than quick snacks, I’ll typically make these meatballs for a Mediterranean or Greek-inspired dinner. My plate usually starts with a generous scoop of whipped feta, then gets topped with my harissa tahini cauliflower or some vegetable couscous, plus pickled red onions, crunchy chickpeas, and Kalamata olives. I’ll finish it off with a few lamb meatballs and sprinkle feta cheese over everything.

Storage

Make ahead: The raw meatballs can be shaped and stored in the fridge or freezer ahead of time. Keep them covered on the baking sheet in the fridge for up to 24 hours, or flash-freeze them until solid, then transfer them to a freezer-safe bag and freeze for up to 3 months. 

Refrigerator: Store the cooled baked meatballs in an airtight container in the fridge for 3 to 4 days.

Freezer: Or freeze the cooked meatballs for up to 3 months.

Reheating: Reheat the leftover meatballs in a 350ºF oven for about 10 minutes, or in an air fryer for 3 to 5 minutes. I recommend adding an extra 5 to 10 minutes to the cook time if they’re still frozen.

More Meatball Recipes

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Teriyaki Pork Meatballs

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

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Spicy Lamb Meatballs

Oven-baked Spicy Lamb Meatballs are the best Mediterranean-inspired protein to serve on a mezze platter or with a creamy dipping sauce. They’re tender on the inside, lightly crisp on the outside, and just plain delicious!

Course Appetizer, dinner, lunch

Cuisine Mediterranean

Diet Gluten Free

Keyword lamb, lamb meatballs, meatballs

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 20 meatballs

Calories 74kcal

Author Erin Alvarez

Ingredients

• 1 lb. ground lamb
• 1 egg
• 2 garlic cloves minced
• 2 tbsp yellow onion minced
• 2 tbsp cilantro chopped
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• Pinch black pepper
• 1/2 cup panko breadcrumbs regular or gluten free
• feta cheese for topping optional
• tzatziki for serving (optional)

US Customary – Metric

Instructions

• Preheat oven to 425°F.
• Combine all of the meatball ingredients in a large bowl and use a wooden spoon or your hands to mix everything together, being careful not to over-mix.
• Next, roll the lamb mixture into balls and place them directly onto a greased baking sheet.
• Place baking sheet into the oven and bake meatballs for 15-20 minutes or until the lamb is cooked through.
• Top the meatballs with some feta cheese (optional) and serve with a side salad, naan, or tzatziki and enjoy!

Notes

*Calories are per meatball and are an estimation 

Serving size depends on size of meatballs, but should be somewhere between 18-20 meatballs. 

 

Nutrition

Calories: 74kcal | Carbohydrates: 1g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 25mg | Sodium: 58mg | Potassium: 62mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 69IU | Vitamin C: 0.2mg | Calcium: 9mg | Iron: 0.5mg