This recipe for Paleo Slow Cooker Roast Lamb makes a delicious and succulent dish that's ideal for a filling and healthful supper. The lamb is marinated in a delicious concoction of fresh herbs, lemon, and garlic, and its slow cooking process keeps it juicy and succulent. Serve this for a filling Paleo supper alongside a medley of roasted vegetables.
Ingredients: 3-4 pounds of boneless leg of lamb. 4 cloves of garlic, minced. 2 tablespoons of fresh rosemary, chopped. 2 tablespoons of fresh thyme, chopped. 1 lemon, juiced and zested. 2 tablespoons of olive oil. Salt and pepper to taste. 1 onion, thinly sliced. 4 carrots, peeled and chopped. 4 celery stalks, chopped. 1 cup of chicken or beef broth.
Instructions: In a small bowl, mix together the minced garlic, chopped rosemary, thyme, lemon juice, lemon zest, olive oil, salt, and pepper to create a marinade. Rub the marinade all over the boneless leg of lamb, ensuring it's evenly coated. Let it marinate in the refrigerator for at least 2 hours or overnight for best results. Place the sliced onion, chopped carrots, and celery in the bottom of your slow cooker. Remove the marinated lamb from the refrigerator and place it on top of the vegetables in the slow cooker. Pour the chicken or beef broth over the lamb and vegetables. Cover the slow cooker and cook on low for 6-8 hours, or until the lamb is tender and easily shreds with a fork. Once the lamb is done, remove it from the slow cooker and let it rest for a few minutes before slicing. Serve the sliced roast lamb with the cooked vegetables and some of the flavorful juices from the slow cooker. Enjoy your delicious and tender Paleo Slow Cooker Roast Lamb!
Prep Time: 15 minutes
Cook Time: 6-8 hours
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