Slow Cooker Lamb Tenderloin: Rosemary Garlic Comfort (Print Version)

Slow Cooker Lamb Tenderloin recipe: Enjoy fork-tender lamb infused with rosemary & garlic. Your easy, melt-in-your-mouth dinner awaits. Simple perfection!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 3 Hours 30 Minutes minutes
Total Time: 23 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: European
Dietary: Gluten-Free (if using GF flour)

# Ingredients:

→ Main Stars

01 - 1.5 lbs lamb tenderloin
02 - 2 cups beef broth
03 - 1/2 cup dry red wine (Cabernet Sauvignon or Merlot)

→ Aromatic Boosters

04 - 6-8 cloves garlic, minced
05 - 1 large yellow onion, chopped
06 - 2 sprigs fresh rosemary
07 - 4 sprigs fresh thyme

→ Pantry Staples

08 - 2 tbsp olive oil
09 - 1 tbsp all-purpose flour (or gluten-free flour)
10 - 1 tsp salt (or to taste)
11 - 1/2 tsp freshly ground black pepper (or to taste)

→ Finishing Touch

12 - 1/4 cup fresh parsley, chopped

# Instructions:

01 - First things first, season your lamb tenderloin generously with salt and pepper all over. Don't be shy, it really needs it! Now, heat a good splash of olive oil in a large skillet or Dutch oven over medium-high heat. Once it’s shimmering, carefully add the lamb. Sear it for about 2-3 minutes per side until it’s beautifully browned all over. This step, honestly, makes such a huge difference in flavor development. I used to skip it to save time, and the lamb just wasn't as rich. You want that gorgeous crust, trust me!
02 - Remove the seared Slow Cooker Lamb Tenderloin from the skillet and set it aside. Add the chopped onion to the same skillet, adding a tiny bit more oil if needed. Sauté for about 3-5 minutes until it starts to soften and turn translucent. Then, toss in the minced garlic, fresh rosemary, and thyme. Let it cook for another minute, until you can really smell those amazing aromatics filling your kitchen. This is where the magic starts to happen, creating that incredible base for your sauce. I always take a deep breath here, it just smells so good!
03 - Pour in the red wine, scraping up any delicious browned bits from the bottom of the skillet with a wooden spoon – that's pure flavor right there! Let it simmer for a couple of minutes until it reduces slightly. Then, sprinkle in the flour and whisk it quickly to combine. It'll look a little pasty, but that's okay! Next, slowly pour in the beef broth, whisking constantly to avoid any lumps. Bring the mixture to a gentle simmer, letting it thicken slightly, maybe 2-3 minutes. This sauce is going to be divine.
04 - Carefully transfer the seared Slow Cooker Lamb Tenderloin to your slow cooker. Pour the aromatic sauce from the skillet all over the lamb. Make sure the lamb is mostly submerged in the liquid. Cover your slow cooker and set it to cook on low for 3-4 hours, or on high for 2-3 hours. The exact time can vary a bit depending on your slow cooker, so keep an eye on it. You're looking for lamb that's incredibly tender and easily pulls apart with a fork. I once overcooked it and it got a little stringy, so don't go too long!
05 - Once the Slow Cooker Lamb Tenderloin is perfectly tender, carefully remove it from the slow cooker and transfer it to a cutting board. Let it rest for about 10 minutes. This resting period is super important, allowing the juices to redistribute, making the lamb even more succulent. While it's resting, you can give your sauce a taste and adjust any seasonings if needed. I often add a little more salt or pepper here. Then, using two forks, gently shred the lamb into large, rustic pieces. It should practically fall apart!
06 - Return the shredded lamb to the slow cooker, stirring it gently into that gorgeous, flavorful sauce. Give it another good stir to make sure every piece of lamb is coated in that deliciousness. Ladle generous portions onto plates. I love to garnish this Slow Cooker Lamb Tenderloin with a sprinkle of fresh chopped parsley right before serving; it adds a lovely pop of color and freshness. The smell alone at this point is just heavenly, a true reward for your patience!

# Notes:

01 - Don't skip searing the lamb; it builds incredible flavor you'll miss otherwise.
02 - Leftovers are fantastic, but the sauce might thicken – a splash of broth helps when reheating.
03 - If you're out of red wine, beef broth with a touch of balsamic vinegar makes a decent substitute.
04 - Serving this over creamy polenta or mashed potatoes is a game-changer; the sauce is divine with them.

# Equipment Needed:

01 - Slow cooker (6-quart or larger)
02 - large skillet or Dutch oven
03 - cutting board
04 - whisk

# Nutrition (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 15g
Protein: 35g

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