Greek-Inspired Slow Cooker Lamb with Mediterranean Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

Tender slow-cooked lamb infused with Mediterranean herbs and paired with a colorful medley of roasted vegetables for a comforting meal. This mediterranean-inspired lamb (mediterranean) ready in about 500 minutes pairs bone-in lamb shoulder, olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs bone-in lamb shoulder
• 3 tbsp olive oil
• 6, minced garlic cloves
• 2 tsp dried oregano
• 1 tsp dried thyme
• 1 tbsp lemon zest
• 3 tbsp lemon juice
• 1 1/2 tsp salt
• 1 tsp black pepper
• 3 medium, cut into 1-inch chunks carrots
• 1 large, cut into wedges red onion
• 2 medium, cut into thick slices zucchini
• 1 1/2 cups cherry tomatoes
• 1/4 cup, chopped fresh parsley
• 1 cup water

Instructions

1. Step 1: In a small bowl, mix 3 tbsp olive oil, 6 minced garlic cloves, 2 tsp dried oregano, 1 tsp dried thyme, 1 tbsp lemon zest, 3 tbsp lemon juice, 1 1/2 tsp salt, and 1 tsp black pepper to create a marinade.
2. Step 2: Rub this marinade all over the 3 lbs bone-in lamb shoulder and place it in the slow cooker.
3. Step 3: Add 3 chopped carrots, 1 large red onion cut into wedges, 2 sliced zucchinis, and 1 1/2 cups cherry tomatoes around the lamb.
4. Step 4: Pour 1 cup water into the slow cooker to help keep the meat moist.
5. Step 5: Cover and cook on low for 8 hours until the lamb is fall-apart tender and vegetables are soft.
6. Step 6: Remove the lamb and vegetables to a serving platter, sprinkle with 1/4 cup chopped fresh parsley, and spoon some of the cooking juices over the top before serving.