Leg of lamb with garlic, carrots, and dried figs

Total Time
8 hr 14 min
14 min
8 hr
This slow-cooker meal is hearty, comforting, and satisfying with tender meat and flavorful, garlicky carrots and figs. It is simple enough to prep in the morning for a more special weeknight dinner or to make for fancy-yet-easy meal for friends and family. Boneless leg of lamb usually comes in a heatproof, oven-safe net bag. When the bone is removed, the meat needs to be held together in the shape of the leg for roasting. If this is all you can find, remove the bag and then trim away the fat. If the meat falls into large chunks, don’t worry: brown the pieces and add them to the cooker.


Uncooked lean and trimmed lamb leg(s)

2½ pound(s), boneless

Table salt

1 tsp

Black pepper

1 tsp, freshly ground

Cooking spray

1 spray(s)


16 medium clove(s), peeled

Uncooked baby carrots

1 pound(s)

Sweetened dried fig(s)

8 item(s), halved

Fresh oregano

2 Tbsp, 4 springs

Fresh thyme

2 Tbsp, 4 springs

Bay leaf

2 leaf/leaves

Unsweetened apple juice

¼ cup(s)

Reduced-sodium chicken broth

¼ cup(s)


  1. Season leg of lamb with salt and pepper. Coat a large nonstick skillet with cooking spray, then set over medium-high heat for a couple of minutes. Add leg of lamb and brown well, turning occasionally, about 5 minutes.
  2. Transfer meat to a 4- to 5-quart slow cooker; tuck in garlic, carrots, figs, herbs and bay leaves. Pour in apple juice and broth.
  3. Cover and cook on low for 8 hours, or until fork-tender. Find and discard herb sprigs and bay leaves; transfer meat to a large cutting board. Skim sauce in the cooker for fat; carve meat into sixteen even slices. Serve in bowls with vegetables and sauce. Serving size: 2 lamb pieces and 2/3 cup vegetables with broth.