Slow-Cooked Herb Crockpot Lamb Tenderloin (Print Version)

Discover tender, flavorful Crockpot Lamb Tenderloin, slow-cooked with aromatic herbs for a comforting meal. Easy weeknight dinner!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 4 Hours minutes
Total Time: 24 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free (check broth)

# Ingredients:

→ Base Ingredients

01 - 1.5 lbs lamb tenderloin
02 - 1 cup beef broth
03 - 1/2 cup dry red wine

→ Aromatic Boosters

04 - 1 medium onion, chopped
05 - 4-5 cloves garlic, minced
06 - 2 medium carrots, chopped

→ Flavor Enhancers

07 - 2 sprigs fresh rosemary
08 - 4-5 sprigs fresh thyme
09 - 2 bay leaves

→ Finishing Touches

10 - 2 tbsp olive oil
11 - Salt to taste
12 - Black pepper to taste

# Instructions:

01 - Okay, so first things first, pat that lamb tenderloin dry with paper towels. Seriously, this step is crucial for a good sear! Season it generously with salt and pepper all over. Heat your olive oil in a large skillet over medium-high heat until it shimmers. Carefully place the lamb in the hot pan and sear it for about 2-3 minutes per side, until it’s beautifully browned. This isn't about cooking it through, just building that amazing crust and locking in flavor. I remember the first time I skipped this, and honestly, the lamb just wasn't as rich.
02 - Once the lamb is seared, carefully transfer it to your slow cooker. Now, in that same skillet (don't clean it, those browned bits are flavor gold!), add your chopped onions and carrots. Sauté them for about 5-7 minutes, stirring occasionally, until they start to soften and get a little translucent. Then, toss in the minced garlic and cook for another minute until it's fragrant – oh, that smell! Don't let the garlic burn, that's a mistake I made once, and it completely ruined the batch, so watch it closely.
03 - Pour the red wine into the skillet, scraping up all those delicious browned bits from the bottom with a wooden spoon. Let it simmer for a minute or two, letting the alcohol cook off a bit. Then, add the beef broth to the skillet. Bring it to a gentle simmer, just enough to warm it through and mix all those wonderful flavors. This liquid is going to become the incredible sauce for your slow-cooked lamb, so make sure it's well-combined and fragrant!
04 - Carefully pour the liquid mixture from the skillet over the lamb and vegetables in the slow cooker. Tuck in the fresh rosemary, thyme sprigs, and bay leaves around the lamb. Give it a gentle stir, making sure everything is nestled in nicely. Close the lid and set your slow cooker to LOW for 4-5 hours or HIGH for 2-3 hours. I always aim for low and slow if I have the time; it makes the lamb unbelievably tender, like butter. I once tried to rush it on high, and it just wasn't the same, a bit tougher than I wanted.
05 - Once the cooking time is up, the lamb should be incredibly tender – it should practically fall apart when you poke it with a fork. Carefully remove the lamb tenderloin from the slow cooker and transfer it to a cutting board. Tent it loosely with foil and let it rest for about 10-15 minutes. This resting period is super important, allowing the juices to redistribute, ensuring every bite of your lamb is moist and flavorful. Don't skip it, I learned that the hard way!
06 - After resting, you can either slice the lamb into thick medallions or, if it’s really fall-apart tender, gently shred it with two forks. Spoon some of that delicious, rich sauce and cooked vegetables over the top. The aroma alone will make your stomach rumble! Serve your slow-cooked lamb immediately with your favorite sides. It should look glistening, smell heavenly, and taste like pure comfort. This is where all that patience pays off, seriously!

# Notes:

01 - A little trick I learned for searing the lamb before it goes in the crockpot, honestly, it makes a huge difference.
02 - Leftovers are great, but don't just zap 'em! I've found warming gently on the stovetop keeps the lamb tender, not tough.
03 - No lamb tenderloin? I've used pork tenderloin in a pinch, and while it's not quite the same, it's still pretty delicious.
04 - Serve this Crockpot Lamb Tenderloin with some creamy mashed potatoes, a real hug in a bowl.

# Equipment Needed:

01 - Slow cooker (Crockpot)
02 - Large skillet
03 - Cutting board

# Nutrition (Per Serving):

Calories: 350 kcal
Total Fat: 18g
Total Carbohydrate: 10g
Protein: 35g

Back