Greek Boneless Leg of Lamb

This succulent dish requires very little hands-on time but ample cooking time.

Serves: 12Hands-on: 10 minutesTotal: 12 hours 10 minutesDifficulty: Easy

Serves: 12


  • 4 lbs. boneless leg of lamb
  • 1 Tbsp. crushed rosemary
  • 1 tsp. freshly ground black pepper
  • ¼ tsp. kosher salt
  • ¼ cup lemon juice
  • ¼ cup water
  • 2 lbs. green beans


  • Trim off any visible fat from the lamb and discard. Season with salt, black pepper, and rosemary and place in a large slow cooker with lemon juice and water. Cook on low for 10 hours.
  • Transfer lamb to a platter. Add green beans to the slow cooker. Return lamb to slow cooker over beans. Cover and cook for 2 more hours.
  • Transfer lamb to a cutting board, slice, and serve with green beans.