Tender Slow Cooker Lamb Tenderloin with Herbs (Print Version)

Slow Cooker Lamb Tenderloin recipe for melt-in-your-mouth lamb. Easy, flavorful, perfect for weeknights or cozy dinners. My go-to comfort meal.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 3 Hours minutes
Total Time: 23 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free (if using GF broth)

# Ingredients:

→ Main Event

01 - 1.5-2 lbs lamb tenderloin
02 - 1 tbsp cornstarch
03 - 2 tbsp cold water

→ Flavor Foundation

04 - 1 cup low sodium beef broth
05 - 1/2 cup dry red wine (like Cabernet Sauvignon)
06 - 1 large shallot, finely chopped

→ Aromatic Accents

07 - 4-5 cloves garlic, minced
08 - 2 sprigs fresh rosemary
09 - 4 sprigs fresh thyme
10 - 2 bay leaves

→ Finishing Touches

11 - 2 tbsp olive oil
12 - Salt and freshly ground black pepper to taste
13 - Fresh parsley, chopped (for garnish, optional)

# Instructions:

01 - First things first, pat that lamb tenderloin dry with paper towels. This is crucial for a good sear, trust me! Season generously with salt and pepper all over. Then, in a large skillet over medium-high heat, warm your olive oil. Once hot, carefully place the lamb in the skillet and sear for 2-3 minutes per side, until it’s beautifully browned all over. You want that lovely crust! This step really locks in the flavor, and I always make sure not to overcrowd the pan. I’ve tried to rush it and sear too much at once, and it just steams instead of browns. Oops!
02 - Once the lamb is seared, remove it from the skillet and set aside. In the same skillet, toss in your minced shallots and garlic. Sauté for about 2 minutes, until they’re fragrant and softened. Oh, the smell at this point is just divine! Deglaze the pan with the red wine, scraping up all those delicious brown bits from the bottom – that's pure flavor right there. Let it simmer for a minute or two to cook off some of the alcohol. This little step adds so much depth to our Slow Cooker Lamb Tenderloin sauce.
03 - Carefully transfer the seared lamb tenderloin to your slow cooker. Pour the shallot and wine mixture over the lamb. Then, add the beef broth, fresh rosemary sprigs, thyme sprigs, and bay leaves. Give it a gentle stir just to get everything nestled in. This is where the magic really starts to happen, you know? I always make sure the lamb is mostly submerged in the liquid so it stays super moist. Don't worry if it's not totally covered; the steam in the slow cooker will do its job beautifully.
04 - Cover your slow cooker and set it to cook on LOW for 3-4 hours, or on HIGH for 2-2.5 hours. The cooking time for Slow Cooker Lamb Tenderloin can vary a bit depending on your slow cooker and the thickness of your lamb, so keep an eye on it after the 2-hour mark on high. The lamb should be incredibly tender, easily shredding with a fork. I usually give it a poke around the 3-hour mark on low to check. If it feels tough, it just needs a little more time. Patience, my friend, is key!
05 - Once the lamb is cooked, carefully remove it from the slow cooker and set it aside to rest on a cutting board, tented loosely with foil. Discard the rosemary, thyme, and bay leaves from the slow cooker liquid. Pour the cooking liquid into a small saucepan. Bring it to a simmer over medium heat. In a small bowl, whisk together the cornstarch and cold water until smooth, then slowly whisk this slurry into the simmering liquid. Stir continuously until the sauce thickens to your desired consistency – I like it just coating the back of a spoon. This is where you taste and adjust the seasonings; sometimes it needs a little more salt or pepper.
06 - Now for the best part! Slice the rested lamb tenderloin into thick medallions or, if it's fall-apart tender, you can even gently shred it. Arrange the lamb on a serving platter. Spoon that rich, savory sauce generously over the top. Garnish with a sprinkle of fresh parsley, if you like. The aroma, the look, the taste – it’s just pure comfort. Serve it up with your favorite sides, and watch everyone gobble it up. Honestly, it's one of those dishes that just makes you feel like a kitchen wizard, even after a super easy cook!

# Notes:

01 - Sear the lamb first, hon. It makes such a difference in flavor, I learned that the hard way when I skipped it once.
02 - This lamb actually tastes better the next day! I always make extra for lunch, just reheat gently.
03 - No red wine? Broth works! I've used chicken broth in a pinch, and it still turned out okay.
04 - A sprinkle of fresh parsley at the end really brightens everything up, don't skip it!

# Equipment Needed:

01 - Slow cooker
02 - large skillet
03 - small saucepan
04 - whisk

# Nutrition (Per Serving):

Calories: 350-450
Total Fat: 20-25g
Total Carbohydrate: 5-10g
Protein: 35-40g

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