Slow Cooker Roasted Rack of Lamb

Poor Man's Gourmet Kitchen010 mins

Easy Roasted Rack of Lamb

For all of you Slow Cooker fans out there, I put together a quick and easy Roasted Rack of Lamb recipe you can enjoy with ease. Thanks to the old “Set it and Forget it” method, you can prep this recipe hours in advance and walk away, with out a worry in the world, and back to an elegant meal. This is a “Well Done” recipe and, I don’t mean like a pat on the back. I’m talking about being cooked all the way through, like any roast should be, minimal ingredients and a few vegetables for a side.

Raw, seasoned rack of lamb about to cook in a slow cooker.
Raw Rack of Lamb, dressed with garlic cloves, rosemary resting in a slow cooker with cut and seasoned potatoes and onions.

Slow Cooking a Rack of Lamb

Personally, I prefer a pan seared rack of lamb that I can throw in the oven for 10 minutes or so but, that’s just me. I like my lamb medium rare and this recipe just isn’t that. Roasting cooks the meat all the way through.

The trick is to keep it tender and juicy and a slow cooker does just that. However, slow cookers made these days let out much of the moister right out of the pot and it sneaks out the sides of the crappy lids they’re now making. I firmly believe in trapping the moisture in there with a heavy glass lid. Some folks will just add water but, I’m telling you, you’ll never get the same results.

Slow roasted rack of lamb in a slow-cooker with garlic, rosemary, cooked onions and potatoes.
Roasted Rack of Lamb in a Slow Cooker with vegetables.

Slow-Cooker Results

This was the first time I used a newer-style crock pot and I didn’t like it. If you’ve noticed recipes I’ve used in the past, I’m using a slow cooker from the 80’s, because they’re awesome, but my side handle broke off recently so I thought I’d give the new ones a try. I’ve been seeing the older Crock Pots, by Rival, showing up at my second hand stores and I think I’m going to start buying them up because these new ones suck!

Anyway, you might need to play with the roasting time, depending on the size of your Rack of Lamb. I cooked this 1.5 lbs rack for 6 hours and it turned out great. Honestly, it just needed gravy but, like I mention in the video tutorial, I highly recommend my Cherry Pie filling that can be used as a topping or glaze. Take note, that this recipe does cook the lamb all the way through, like a tender roast. I personally like it pink in the middle and prefer a medium rare. In order to achieve this, I suggest using a digital or analog thermometer that can monitor the internal temperature until it reaches 125°-135° F.

Slow Cooker Roasted Rack of Lamb plated with garlic, herbs, potatoes and onions.
1.5 lbs Slow Roasted Rack of Lamb, with whole garlic cloves and rosemary, over cut Potatoes and Onions.

More Related Recipes

Garlic Crusted Rack of Lamb, Lamb Chops with Aju, Grilled Lamb Chops with Pesto, Leg of Lamb with Sweet Chili Glaze, Mint Panko Rack of Lamb, American Greek Gyro

Slow Cooker Roasted Rack of Lamb video tutorial by PoorMansGourmet.

Roasted Rack of Lamb Ingredients

  • 1 Rack of Lamb – Tender and flavorful, perfect for slow roasting.
  • 2 Large Russet Potatoes – Cut into chunks for a hearty side.
  • 1 Large Onion – Adds sweetness and depth to the dish.
  • 1 Sprig Rosemary – Infuses the lamb with a fragrant, earthy aroma.
  • 8 Garlic Cloves – Bold, rich flavor that enhances the roast.

Instructions:

  1. Season both the Rack of Lamb and vegetables generously with kosher salt and pepper.
  2. Set your slow cooker to low and roast for 5 to 6 hours, adjusting the time for preferred doneness—less time for a pink center.
  3. Use an internal thermometer to ensure the lamb reaches your desired temperature.
  4. For added flavor, top the lamb with a gravy or my Cherry Pie Filling as a delicious cherry glaze (recipe below).
Cherry Pie Filling, Topping and/or Glaze video tutorial by PoorMansGourmet.

Cherry Glaze Topping Ingredients:

  • 3 to 4 cups Fresh Pitted Cherries – Sweet and tart, these create the perfect glaze for the lamb.
  • 1 cup Water – Helps cook down the cherries into a smooth, pourable sauce.
  • 1 cup Sugar – Balances the tartness of the cherries and enhances the flavor.
  • 1/8 tsp Chinese Five Spice Powder (or just Cinnamon) – Adds warmth and depth with notes of star anise, cinnamon, and clove.
  • 1/8 tsp Nutmeg – Brings a subtle earthy sweetness that complements the cherries.
  • 1 pinch of Cayenne Pepper (optional, but highly recommended) – Adds a gentle kick that enhances the glaze’s complexity.
  • 1 tbsp Cornstarch – Thickens the glaze for a rich, velvety texture.1 tbsp Water – Mixed with cornstarch to create a slurry, ensuring a smooth, lump-free sauce.

Instructions:

  1. In a saucepan over medium heat, combine 3 to 4 cups of fresh pitted cherries, 1 cup of water, and 1 cup of sugar. Stir occasionally and bring to a gentle simmer.
  2. Add 1/8 tsp of Chinese Five Spice Powder (or cinnamon), 1/8 tsp of nutmeg, and a pinch of cayenne pepper (if using). Stir well to incorporate the spices into the mixture.
  3. Allow the cherries to cook down for about 10-15 minutes, stirring occasionally, until they soften and release their juices.
  4. In a small bowl, mix 1 tbsp of cornstarch with 1 tbsp of water to create a slurry. Slowly pour it into the saucepan while stirring continuously.
  5. Continue cooking for another 2-3 minutes, or until the glaze thickens to your desired consistency. If it becomes too thick, add a little more water to thin it out.
  6. Remove from heat and let it cool slightly before using. You can leave the cherries whole for a rustic glaze or blend the mixture for a smoother sauce.
  7. Drizzle generously over the slow-cooked rack of lamb or serve on the side for dipping.

Just follow the instructions in the short video tutorial up above and I’ll show you exactly how to make a Cherry Glaze Topping for the Rack of Lamb.

Recommended

Slow-Cooker, Air Fryer, Electric Pressure Cooker, Roasting Pan

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