Description
A comforting slow-cooked roast lamb recipe that melts in your mouth, perfect for family gatherings and cozy evenings.
Ingredients
Scale
- 1 leg of lamb (about 4–5 lbs)
- 2 cups of vegetables (carrots, potatoes, onions, cut into chunks)
- 2 cups of beef or vegetable broth
- 3 cloves of garlic (whole)
- 2 teaspoons of dried rosemary
- Salt and pepper to taste
- 1 bay leaf (optional)
- Fresh rosemary for garnish (optional)
- A splash of red wine (optional)
Instructions
- Season the leg of lamb generously with salt, pepper, and dried rosemary.
- Place the chopped vegetables in the bottom of the slow cooker.
- Lay the seasoned leg of lamb on top of the vegetables.
- Pour the broth over the lamb and add whole garlic cloves.
- Cover and cook on low for 6-8 hours, or until the lamb is fork-tender.
- Serve with scalloped potatoes and steamed green beans for an elegant touch.
Notes
Avoid lifting the lid during cooking, and check for doneness with a meat thermometer. The lamb should reach an internal temperature of at least 145°F for medium-rare.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 3g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg