Crockpot Brown Sugar Balsamic Glazed Lamb Tenderloin (Print Version)
Slow cook tender lamb tenderloin in a rich brown sugar balsamic glaze. An effortless crockpot recipe for a flavorful, melt-in-your-mouth meal.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 180 Minutes minutes
Total Time: 195 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Dairy-Free
# Ingredients:
→ The Lamb's Heart
01 -
1 1/2 lbs lamb tenderloin, trimmed
→ Sweet & Savory Glaze Infusion
02 -
1/2 cup packed light brown sugar
03 -
1/2 cup balsamic vinegar
04 -
2 tbsp low-sodium soy sauce
05 -
1 tbsp Dijon mustard
06 -
4 cloves garlic, minced
07 -
1/2 medium yellow onion, finely diced
08 -
1/2 cup beef broth
→ Aromatic Herb & Seasoning Blend
09 -
1 tbsp olive oil
10 -
1 tbsp fresh rosemary, chopped
11 -
1 tsp fresh thyme, chopped
12 -
1 tsp kosher salt
13 -
1/2 tsp black pepper
→ Thickening & Garnish
14 -
1 tbsp cornstarch
15 -
2 tbsp cold water
16 -
2 tbsp fresh parsley, chopped, for garnish
# Instructions:
01 -
Trim 1 1/2 lbs lamb tenderloin of any silverskin. In a small bowl, combine 1 tsp kosher salt, 1/2 tsp black pepper, 1 tbsp fresh rosemary, and 1 tsp fresh thyme. Rub this mixture evenly over the lamb. This prepares your Crockpot Brown Sugar Balsamic Glazed Lamb Tenderloin for searing.
02 -
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear the seasoned lamb tenderloin for 2-3 minutes per side until nicely browned. This step locks in flavor and creates a beautiful crust, essential for the best Crockpot Brown Sugar Balsamic Glazed Lamb Tenderloin.
03 -
In a medium bowl, whisk together 1/2 cup packed light brown sugar, 1/2 cup balsamic vinegar, 2 tbsp low-sodium soy sauce, 1 tbsp Dijon mustard, 4 cloves minced garlic, 1/2 medium finely diced yellow onion, and 1/2 cup beef broth. Mix until well combined.
04 -
Transfer the seared lamb tenderloin to a 6-quart crockpot. Pour the prepared glaze mixture evenly over the lamb. Cover and cook on low for 3 hours, or until the lamb is tender and cooked to your desired doneness. This slow cooking method ensures a succulent Crockpot Brown Sugar Balsamic Glazed Lamb Tenderloin.
05 -
Carefully remove the lamb from the crockpot and tent with foil to rest for 10-15 minutes. In a small bowl, whisk together 1 tbsp cornstarch and 2 tbsp cold water to create a smooth slurry. Stir the cornstarch slurry into the sauce remaining in the crockpot.
06 -
Turn the crockpot to high (or transfer sauce to a saucepan) and simmer the sauce for 10-15 minutes, stirring occasionally, until it thickens to a desired consistency. Slice the rested lamb, pour the warm glaze over, and garnish with 2 tbsp fresh chopped parsley before serving.
# Notes:
01 -
For perfectly tender lamb, use a meat thermometer. Lamb tenderloin is best served medium-rare (135°F) to medium (140°F) for optimal juiciness.
02 -
Store any leftover Crockpot Brown Sugar Balsamic Glazed Lamb Tenderloin and sauce in an airtight container in the refrigerator for up to 3-4 days.
03 -
If lamb tenderloin is unavailable, this recipe works beautifully with pork tenderloin or even boneless, skinless chicken breasts, adjusting cooking time as needed.
04 -
This rich glaze pairs wonderfully with creamy mashed potatoes, polenta, or roasted asparagus to complete your meal.
# Tools You'll Need:
01 -
6-quart slow cooker
02 -
large skillet
03 -
whisk
04 -
measuring cups and spoons
05 -
cutting board
06 -
sharp knife
# Nutrition Facts (Per Serving):
Calories: 470 kcal
Total Fat: 16 g
Total Carbohydrate: 40 g
Protein: 44 g