Slow-Cooked Lamb with Garlic and Bay Leaves
Tender lamb slow-cooked with garlic, bay leaves, and fragrant herbs, perfect for a hearty meal. This greek-inspired lamb ready in about 435 minutes pairs olive oil, garlic cloves, crushed, dried oregano 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, trimmed and cut into chunks lamb shoulder
- 3 tbsp olive oil
- 6 cloves garlic cloves, crushed
- 2 tsp dried oregano
- 3 leaves bay leaves
- 1 cup white wine
- 1 cup water
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 tbsp fresh rosemary, chopped
Instructions
- Step 1: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add 3 lbs lamb shoulder chunks and brown on all sides, about 6 minutes total.
- Step 2: Transfer browned lamb to a slow cooker. Add 6 crushed garlic cloves, 2 tsp dried oregano, 3 bay leaves, 1 1/2 tsp salt, 1 tsp black pepper, and 1 tbsp chopped fresh rosemary.
- Step 3: Pour 1 cup white wine and 1 cup water over the lamb. Cover and slow cook on low for 6-7 hours until lamb is fork-tender and falling apart.
- Step 4: Remove bay leaves before serving. Serve lamb with pan juices spooned over and your choice of sides.
Frequently asked questions
How long does Slow-Cooked Lamb with Garlic and Bay Leaves take to make?
Total time is about 435 minutes (15 min prep + 420 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Lamb with Garlic and Bay Leaves?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Slow-Cooked Lamb with Garlic and Bay Leaves?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Lamb with Garlic and Bay Leaves for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked Lamb with Garlic and Bay Leaves?
Greek lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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