Slow Cooker Apple Butter Lamb Tenderloin: Sweet & Tangy (Print Version)

Tender Slow Cooker Apple Butter Glazed Lamb Tenderloin. Melt-in-your-mouth lamb with sweet apple glaze, perfect for a cozy, fuss-free meal.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 210 Minutes minutes
Total Time: 230 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Meat

# Ingredients:

→ Main Event Lamb

01 - Lamb Tenderloin (1.5-2 lbs)
02 - Olive Oil (1 tbsp)

→ Sweet & Tangy Glaze

03 - Apple Butter (1/2 cup)
04 - Chicken Broth (1/2 cup)
05 - Dijon Mustard (1 tbsp)
06 - Apple Cider Vinegar (1 tbsp)

→ Aromatics & Seasonings

07 - Garlic (3 cloves, minced)
08 - Onion (1 small, chopped)
09 - Salt & Black Pepper (to taste)

→ Finishing Touches

10 - Fresh Thyme (1 tbsp, chopped)

# Instructions:

01 - First things first, pat that lamb dry with paper towels – this is super important for a good sear! Heat the olive oil in a large skillet over medium-high heat. Once it’s shimmering, sear the lamb tenderloin on all sides until it's beautifully browned, about 2-3 minutes per side. You're not cooking it through, just getting that gorgeous crust that adds so much depth of flavor. Honestly, this step makes all the difference, don't skip it like I almost did that one time!
02 - While the lamb is searing, whisk together the apple butter, chicken broth, Dijon mustard, and apple cider vinegar in a small bowl. This is the magic sauce, my friend! Taste it – does it need a pinch more salt? A little more mustard? Adjust it to your liking. I always find myself adding just a tiny bit more vinegar to brighten it up. Don't worry if it seems a bit thick; the slow cooker will work its wonders.
03 - Chop your onion and mince your garlic. Place the seared lamb tenderloin into your slow cooker. Scatter the chopped onion and minced garlic around the lamb. Now, pour that luscious apple butter glaze evenly over the lamb. Oh, the smell already! It's starting to feel like a real meal, isn't it? Make sure the lamb is nestled in there, ready to soak up all those flavors.
04 - Cover your slow cooker and cook on low for 3-4 hours, or on high for 2-2.5 hours. The exact time will depend on your slow cooker and the thickness of your lamb tenderloin. You want the lamb to be incredibly tender, easily shreddable with a fork. I always check around the 3-hour mark on low; once, I overcooked it a bit and it was still good, but a little dry. Learn from my mistakes!
05 - Once the lamb is done, carefully remove it from the slow cooker and let it rest on a cutting board, loosely tented with foil, for about 10 minutes. While it rests, you can thicken the sauce if you like. You can either simmer it on the stovetop for a few minutes until it reduces slightly, or whisk in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) directly into the slow cooker on high for 15-20 minutes, stirring occasionally. I usually go for the slurry; it's less fuss.
06 - Slice the rested lamb tenderloin into thick medallions. Drizzle generously with the thickened apple butter glaze from the slow cooker. Garnish with fresh chopped thyme, if you're feeling fancy. The lamb should be melt-in-your-mouth tender, and that glaze... oh, that glaze! It’s sweet, savory, and just a little tangy. This is where all your patience pays off, seriously!

# Notes:

01 - Browning the lamb first is a non-negotiable for flavor. I learned that the hard way.
02 - The glaze can be made a day ahead. Lamb is best fresh, but leftovers are still pretty good, just maybe shred it.
03 - Pork tenderloin works well here too, I've tried it!
04 - Always serve with something to soak up that incredible sauce, like creamy mashed potatoes.

# Equipment Needed:

01 - Slow cooker
02 - large skillet
03 - whisk
04 - cutting board
05 - knife

# Nutrition (Per Serving):

Calories: 450
Total Fat: 20g
Total Carbohydrate: 30g
Protein: 35g

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