Mississippi Slow Cooker Lamb Tenderloin Recipe (Print Version)
Tender lamb tenderloin slow-cooked in a savory Mississippi pot roast style sauce. Effortless dinner with rich, comforting flavors.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 300 Minutes minutes
Total Time: 310 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Southern American
# Ingredients:
→ The Southern Star
01 -
2 lbs lamb tenderloin
02 -
Salt and black pepper to taste
→ Mississippi Magic Makers
03 -
1 packet (1 oz) dry ranch seasoning mix
04 -
1 packet (0.6 oz) dry au jus gravy mix
05 -
1/2 cup pepperoncini peppers, whole or sliced
06 -
1/4 cup pepperoncini brine (from the jar)
07 -
1 tbsp Worcestershire sauce
→ Aromatic Foundation
08 -
1 medium yellow onion, sliced
09 -
4 cloves garlic, minced
10 -
1/2 cup beef broth
→ Richness & Garnish
11 -
1/2 cup (1 stick) unsalted butter
12 -
2 tbsp fresh parsley, chopped, for garnish
# Instructions:
01 -
Pat dry 2 lbs lamb tenderloin. Season generously with salt and black pepper to taste. This initial seasoning is crucial for a flavorful Mississippi Slow Cooker Lamb Tenderloin, ensuring depth in every bite.
02 -
Place the sliced 1 medium yellow onion and 4 cloves minced garlic at the bottom of your slow cooker. This creates an aromatic bed that will infuse the lamb with rich flavor as it cooks.
03 -
In a small bowl, whisk together 1 packet (1 oz) dry ranch seasoning mix, 1 packet (0.6 oz) dry au jus gravy mix, 1/4 cup pepperoncini brine, 1 tbsp Worcestershire sauce, and 1/2 cup beef broth until well combined.
04 -
Place the seasoned lamb tenderloin over the onions and garlic. Pour the prepared sauce mixture evenly over the lamb. Scatter 1/2 cup pepperoncini peppers around the lamb. Top with 1/2 cup (1 stick) unsalted butter.
05 -
Cover and cook on low for 5 hours (300 minutes), or until the lamb is fork-tender and easily shreds. The long, slow cooking ensures a succulent and melt-in-your-mouth Mississippi Slow Cooker Lamb Tenderloin.
06 -
Carefully remove the lamb tenderloin from the slow cooker and place it on a cutting board. Tent with foil and let it rest for 10-15 minutes before slicing or shredding. This helps retain the juices.
07 -
Slice or shred the lamb and return it to the slow cooker with the flavorful juices, or serve directly from the board. Garnish with 2 tbsp fresh parsley, chopped. Serve your Mississippi Slow Cooker Lamb Tenderloin warm with desired sides.
# Notes:
01 -
This lamb is fantastic served over mashed potatoes, rice, or crusty bread to soak up all the delicious juices.
02 -
If lamb tenderloin is unavailable, boneless lamb shoulder or even beef chuck roast can be used, though cooking time may vary.
03 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
04 -
For an extra kick, add a pinch of red pepper flakes to the sauce mixture before cooking.
# Tools You'll Need:
01 -
Slow cooker
02 -
Measuring cups and spoons
03 -
Cutting board
04 -
Knife
# Nutrition Facts (Per Serving):
Calories: 571 kcal
Total Fat: 34 g
Total Carbohydrate: 7 g
Protein: 57 g