Heart-Healthy Slow Cooked Lamb with Rosemary and Garlic
Elevate your dinner table with this Heart-Healthy Slow Cooked Lamb with Rosemary and Garlic, a flavorful and nutritious dish that's perfect for family meals or special occasions. This recipe combines a lean boneless lamb leg, trimmed for reduced fat, with aromatic rosemary, garlic, and a splash of fresh lemon juice, creating a vibrant and heart-conscious flavor profile. Slow cooking in low-sodium chicken broth enhances tenderness while infusing the meat with the savory essence of onions, carrots, celery, and select seasonings like black pepper and bay leaf. The result is melt-in-your-mouth lamb paired with rich, wholesome vegetables—all prepared with minimal effort. Ready in six hours of hands-free cooking, this healthy yet indulgent dish is ideal for showcasing comfort food with a nutritious twist. Perfectly suited for busy lifestyles, this slow cooker lamb recipe will be your go-to for wholesome, satisfying meals.
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Recipe Information
Ingredients
- 2 pounds boneless lamb leg, trimmed of excess fat
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons lemon juice
- 1 cup low-sodium chicken broth
- 2 medium onions, sliced
- 3 large carrots, cut into 1-inch pieces
- 3 stalks celery stalks, cut into 1-inch pieces
- 1 teaspoon black pepper
- 1 leaf bay leaf
Instructions
Start by trimming any excess fat from the boneless lamb leg. This helps to reduce the overall fat content, making it heart-healthy.
In a large skillet, heat the olive oil over medium-high heat. Brown the lamb on all sides to seal in the juices, about 6-8 minutes.
Transfer the browned lamb to a slow cooker.
In the same skillet, reduce heat to medium, add the minced garlic and sauté for 1 minute until fragrant. Add the chopped rosemary and mix well.
Pour in the lemon juice to deglaze the pan, scraping up any brown bits from the bottom of the skillet.
Add the deglazed mixture to the slow cooker over the lamb.
Pour the low-sodium chicken broth into the slow cooker.
Add the sliced onions, carrots, and celery around the lamb.
Season the contents of the slow cooker with black pepper and place the bay leaf on top.
Cover the slow cooker and cook on low for 6 hours until the lamb is tender and vegetables are soft.
Once cooked, remove the bay leaf and discard.
Carefully remove the lamb and shred it using two forks. Mix the shredded lamb back into the slow-cooked vegetables and juices.
Serve hot, optionally garnished with additional rosemary for added aroma.
Nutrition Facts
Calories |
2328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.3 g | 143% | |
| Saturated Fat | 36.2 g | 181% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 999 mg | 43% | |
| Total Carbohydrate | 45.1 g | 16% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 18.3 g | ||
| Protein | 271.4 g | 543% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 323 mg | 25% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 4412 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
