Slow Cooker Mediterranean Lamb Roast - Naturally Low Carb Recipe

Slow Cooked Mediterranean Lamb Recipe FI

Slow Cooker Mediterranean Lamb Roast - Naturally Low Carb Recipe

Put away the knives because you won't need them if you make this fork tender, juicy lamb recipe. This succulent lamb is not gamey and is easy enough for everyday while still being impressive enough to honor your guests. If you like lamb, I cannot recommend this recipe enough.

Course dinner

Cuisine Mediterranean

Keyword gluten free

Prep Time 15

Cook Time 6

Total Time 6 15

Servings Servings

Calories 270kcal

Author Brandy

Equipment

Ingredients

3 lb Leg of lamb roast I used boneless. Fat & elastin trimmed - this gets rid of the strong gamey taste most people fuss about.
2 tsp Salt *enough to generously rub into the meat. I used about 2 tsp.
1 tsp Black pepper *enough to generously pepper to meat. I used about 1 tsp
2 tbsp Olive oil *enough to sear the lamb in.
10 garlic cloves
2 tsp rosemary dried
1 tsp thyme dried
1 cup Red Wine
1 cup broth beef or chicken broth
2-3 bay leaves
1 Onion Sliced
2 Celery Sticks * Optional for flavor -sliced
1 carrot * Optional for flavor- sliced

Optional Garnish

Parsley for garnish

Instructions

Trim the thick outer fat and elastin from the lamb. You can unroll the boneless leg of lamb and trim the inside too of desired. This is where the gamey flavor in lamb comes from. See post.
If time allows let lamb set on the counter for 1 hour, until it is room temp. If not, continue.
Pat lamb dry and season generously with kosher salt and black pepper, getting into all of the crevices.
Coat the bottom of a large skillet with olive oil, cast iron is ideal. Heat skillet over medium heat until hot. Add the lamb and sear well on all sides. This takes 5-8 minutes. Work in batches if you have several pieces of meat instead of one roast. Remove from heat until cool enough to handle.
Cut a slits into the lamb on all sides and insert a clove of garlic in each of the slits. Cut large cloves in half if the cloves are unreasonably large.
Rub or pat the rest of the spices into the lamb with your hands.
Add Onion,bay leaves, carrot and celery (if using) to the bottom of a large slow cooker (crock pot). Add wine and broth and add the seared & spiced lamb on top.
Cover slow cooker and set on low for 5 to 6 hours or on high for 3-4 hours until lamb is fork-tender and it easily falls apart.
You can either discard the bay leaves and vegetables or serve them on the side if desired (Not included in the nutrition. They are included in the pot mostly for flavor.)
Transfer to a serving platter and add the resulting rich broth to a gravy boat on the side to serve. Keeps chilled for 3-4 days.

Notes

The nutritional info in this recipe is based on making six servings of lamb. It's difficult to calculate the weight of each serving because of how the meat differs in fat content.

How much meat will shrink as it cooks depends on it's fat content. The nutritional info does not include consuming the vegetables but does include consuming the broth and garlic cloves. See post.

Nutrition