Slow Cooker Lamb Roast

Don’t get me wrong I love Summer, but there is just something about the first few Fall like days that get me really excited.

The weather in Chicago has been in the upper 70s this week and this weekend we are only supposed to hit the low 60s!  Cooler weather means I can finally start cooking roasts, soups and all things pumpkin!

I made the most delicious, tender, no-knife-necessary lamb roast in the slow cooker this week, and had to share the recipe!


Slow Cooker Lamb Roast
{Whole 30, Paleo & Gluten Free}

Slow Cooker Lamb Roast | Eat Run Row

Ingredients:

  • 4-5lb boneless lamb leg roast (I got mine at Costco – love their meat selection!)
  • Pink Himalayan Salt
  • Ground Black Pepper
  • 1 cup chicken broth (I used homemade from a chicken I roasted)
  • 4 cloves garlic, chopped
  • Dried Rosemary
  • Dried Mint
  • Herbs de Provence
  • 3-4 tablespoons of Olive Oil

Directions:

  1. Pour your chicken broth into the slow cooker.  Make sure at least half of the lamb roast is covered.
  2. Rub your lamb roast with the salt, pepper and seasonings.  Place it in the slow cooker.
  3. In a small bowl, combine 3-4 tablespoons of olive oil and your minced garlic with a wisk. Pour mixture over the lamb roast.
  4. Cook on low for 8-9 hours.  I flipped my lamb roast over half way through cooking to make sure the other side had a chance to absorb the flavor from the chicken broth.
  5. Serve and enjoy!

We enjoyed our lamb roast with a side of red potatoes and broccoli that I sautéed in some ghee and garlic!


What’s your favorite thing to cook when fall weather rolls around?  Share with us in the comments below!

Ashley

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