Slow Cooker Roast Lamb with Lemon, Rosemary and Garlic
Slow Cooker Lamb Roast, spiked with lemon, rosemary and garlic, is the perfect answer to an easy mid-week meal. Just add some simple sides and dinner is done.
Servings: 6 - 8
Calories: 754kcal
Ingredients
- 3.5 lb lamb leg of lamb
- 4 cloves garlic finely sliced
- Rosemary leaves dried or picked fresh
- Olive oil
- Salt & Pepper
- 1 lemon halved
Instructions
- Using a small, sharp knife make small deep incisions all over the leg of lamb.
- Take a piece of garlic and a few rosemary leaves and push them into an incision in the lamb.
- Continue pushing garlic and rosemary into the remaining incisions.
- Drizzle a small amount of olive oil over the lamb leg.
- Season generously with salt and pepper.
- Place the leg in the slow cooker.
- Squeeze the lemon over the lamb, and drop the lemon shells into the bottom of the slow cooker.
- Cook the lamb on Low for 8 - 10 hours or on High for 4 - 5 hours, or until the lamb easily pulls away from bone and can be shredded.
- Serve as desired.
Notes
If you are short on time, prepare the lamb the previous evening. If you have room in the fridge, place it in the slow cooker's insert. Then all you have to do in the morning is drop the insert into the slow cooker and turn it on.
Nutrition
Calories: 754kcal | Carbohydrates: 2g | Protein: 44g | Fat: 62g | Saturated Fat: 26g | Cholesterol: 193mg | Sodium: 156mg | Potassium: 620mg | Vitamin C: 10.1mg | Calcium: 51mg | Iron: 4.2mg