Slow Cooker Lamb Stroganoff is a delicious blend of lamb, mushrooms, onion, and a perfectly balanced combination of spices!
It seems like people either kind of love lamb or they hate it. Or they just can’t get over the idea of eating a cute little wooly animal. I don’t have that problem at all. My grandparents lived on a ranch while I was growing up. They raised cows, pigs, chickens, lamb, and we ate them all. Lamb was always my favorite.
Grandma made a roasted lamb that was completely out-of-this-world, and I love lamb because of Grandma. This recipe incorporates lamb leg (or lamb sirloin). Just trim the fat from it, cut it into bite-sized pieces, brown it in a skillet and then dump it into the slow cooker with the other ingredients. At the end of slow cooking, you’ll add in a few other ingredients to create the creamy sauce. At that time, you can cook your noodles, steam a vegetable or put together a salad, and your meal will be ready to go.
My husband and I are both huge lovers of both mushrooms AND lamb. We loved this one together on Valentine’s Day! This recipe comes from a new cookbook that I just got in the mail: Better Homes and Gardens Skinny Slow Cooker. I LOVE IT! I’m always looking for great slow cooker recipes to try anyways (on busy family nights), and the fact that this one is labeled as “skinny” makes it all that much more appealing. I also tried a soup recipe that I loved, and I have a million more recipes tagged to try.
And if you’ve never tasted lamb before, or if you’ve tried it once and decided right then and there that you didn’t like it… I suggest you still give this recipe a chance. I loved it so much that I can’t imagine someone not liking it at all (unless you really don’t like mushrooms… then, that’s your only valid excuse).
Give it a shot and let me know how you like it.
If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.
Here are a few more lamb dishes you might enjoy:
- Lamb Kofta
- Lamb Loin Chops with Mint Chimichurri
- Basque Lamb Stew
- Slow Roasted Leg of Lamb
- Dijon Balsamic Rack of Lamb
Slow Cooker Lamb Stroganoff
Ingredients
- 1¾ pounds boneless lamb sirloin or leg, cut into 1 inch pieces
- 1 tablespoon olive oil
- ¾ cup reduced sodium beef broth
- 4 cups sliced baby portobello or white mushrooms
- 2 cups sliced sweet onions
- 1 tablespoons Dijon mustard
- 3 medium garlic cloves, minced
- 1 whole bay leaf
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 8 ounces (1 cup) light sour cream
- ⅓ cup all purpose flour
- ¼ cup dry sherry
- ¼ cup chopped Italian flat-leaf parsley
- One 12-ounce package dried whole grain wide noodles, cooked according to package directions
Instructions
- Trim fat from the meat. In a large skillet, brown the lamb in hot oil over medium high heat. Drain off the fat.
- In the insert of a slow cooker, combine the browned lamb, broth, mushrooms, onions, mustard, garlic, bay leaf, salt and pepper. Cover and cook on low heat setting for 6 to 8 hours or on high heat setting for 3 to 4 hours.
- In a medium bowl, whisk together the sour cream, flour and sherry until smooth. Sir about ½ cup of the hot liquid into the sour cream mixture. Return all to the slow cooker; stir to combine. Cover and cook on high-heat setting for 30 minutes or until thickened and bubbly.
- Remove and discard bay leaf. Stir in parsley. Serve over hot noodles.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yum! I really enjoyed this recipe! But I didn’t use the skinny version.
My Swedish mother-in-law’s recipe for roast leg of lamb is wonderful. Insert garlic cloves all over the meat.
Season . Mix together strong black coffee with heavy cream and sugar. Use this as a baste. You have to try it to believe it.
It makes the best gravy.
Great Recipe. i made a triple batch. The onl3 thing i do is the day before i put the cubed lam i a zip lick bag mixed with a generous amount of yogert and marainate it for 24 hours flipping the bag every once in a while. I rince away all the yogert then started your recepi. The yogert tenderizes the meat beautifully
This turned out amazing!! I used an instant pot, and used the “Stew” option. I also refrigerated the stew right over night before adding in the sour cream mixture. Skimmed off the fat and then reheated, and added in the sour cream mixture. Thanks for the recipe 🙂
This dish is on the menu for tomorrow night & I can’t wait! I was having trouble finding something and this sounds perfect! We just got a lamb for the first time.last year and I’ve been struggling with finding the right recipes to fit our tastes…..any substitutions for the Sherry?
Here is some information I found about how to sub Sherry in recipes: http://simmerandboil.cookinglight.com/2015/06/04/substitutes-for-dry-sherry/
This was easy and delicious, I made exactly as directed and it came out great. Has anyone made it with beef?
yes, this works great with beef too!
This recipe looks amazing with the mushrooms and I love that it is easily made in the slow cooker. Already pinned, but I am still catching up with blog love after being sick with the flu. Stay healthy, my friend! And, thanks for sharing!
I love lamb. We could definitely enjoy this!
Absolutely delicious! : )
I think that if done right lamb can be really great and this dish looks amazing!