Ingredients
Scale
- 3–4 pound lamb shoulder or leg of lamb
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1 cup chicken or vegetable broth
- Salt and pepper to taste
- Optional: Lemon slices, potatoes, other root vegetables
Instructions
- Trim excess fat from the lamb and season with salt and pepper. Sear in a skillet with olive oil for 3-4 minutes per side until browned.
- Remove lamb and sauté onion, carrots, and celery in the skillet until softened. Add garlic, rosemary, and thyme, and cook for another minute.
- Place sautéed vegetables in the slow cooker, pour in the broth, and add the seared lamb. Optionally, include lemon slices or additional vegetables.
- Cover and cook on low for 8-10 hours or on high for 4-6 hours until the lamb is tender and pulls apart easily.
Notes
- Don’t skip the searing for added flavor.
- Use fresh herbs for the best taste.
- Cooking times may vary by slow cooker. Check tenderness periodically.
- Consider adding acidity with lemon juice or vinegar for flavor enhancement.
- Prep Time: 20 minutes
- Cook Time: 8-10 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 350 Kcal
- Sugar: 2g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg