Description
A comforting slow-cooked lamb roast with earthy vegetables, perfect for cozy dinners.
Ingredients
Scale
- 1 lamb roast (around 3–4 pounds)
- 2–3 cups of mixed vegetables (carrots, potatoes, onions, etc.)
- 4 cloves garlic, minced
- 1 cup broth (beef or vegetable)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Herbs (such as rosemary and thyme)
Instructions
- In a large skillet, heat the olive oil over medium heat. Season the lamb roast generously with salt and pepper, then brown it on all sides in the skillet.
- Transfer the browned lamb to a slow cooker.
- Add the mixed vegetables and minced garlic around the lamb in the slow cooker.
- Pour the broth over the lamb and vegetables.
- Sprinkle your choice of herbs on top for added flavor.
- Cover the slow cooker and cook on low for 6-8 hours or until the lamb reaches tenderness.
- Serve with scalloped potatoes and steamed greens.
Notes
Avoid lifting the lid too often while cooking to retain steam. Let the lamb rest before slicing.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg