High Protein Slow Cooked Lamb with Rosemary and Garlic
Indulge in the melt-in-your-mouth tenderness of this High Protein Slow Cooked Lamb with Rosemary and Garlic, a flavor-packed dish perfect for Sunday roasts or special occasions. This recipe features a boneless leg of lamb, expertly infused with fresh rosemary and sliced garlic for an aromatic depth that pairs beautifully with the natural richness of the meat. Slow-cooked to perfection on a bed of onions and carrots, the lamb is braised in a savory blend of low-sodium chicken broth and red wine, enhanced by the earthy essence of bay leaves. With minimal prep and the magic of a slow cooker, this dish delivers a perfectly tender result after 7 hours of cooking. Served alongside the cooked vegetables and a drizzle of the luscious pan juices, this hearty, high-protein meal is as nourishing as it is delicious. Ideal for feeding a crowd, this recipe is easy to prepare yet offers gourmet flavor in every bite! Perfect for fans of comfort foods, healthy protein-packed recipes, or slow-cooked delights.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 kilograms boneless leg of lamb
- 2 tablespoons olive oil
- 4 sprigs fresh rosemary
- 6 large garlic cloves
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 medium onions
- 3 medium carrots
- 1 cup low-sodium chicken broth
- 0.5 cup red wine
- 2 bay leaves
Instructions
Peel and slice the garlic cloves into thin slices.
Using a small sharp knife, make incisions in the lamb and insert the garlic slices and small sprigs of rosemary into these slits.
Rub the lamb all over with olive oil, salt, and black pepper, ensuring it's evenly coated.
Place the chopped onions and carrots at the bottom of the slow cooker to form a base layer.
Place the prepared lamb leg on top of the vegetables in the slow cooker.
Pour in the chicken broth and red wine around the lamb, but not directly on top of it to maintain the seasoning.
Add the bay leaves into the liquid.
Cover the slow cooker with its lid and set it to cook on low for 7 hours until the lamb is tender and easily pulls apart with a fork.
Once cooked, remove the lamb from the slow cooker and let it rest for about 10 minutes before slicing.
Serve the lamb with the cooked vegetables and a drizzle of the cooking juices.
Nutrition Facts
Calories |
3690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.8 g | 278% | |
| Saturated Fat | 84.0 g | 420% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1200 mg | 400% | |
| Sodium | 4812 mg | 209% | |
| Total Carbohydrate | 56.8 g | 21% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 23.9 g | ||
| Protein | 346.0 g | 692% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 422 mg | 32% | |
| Iron | 32.2 mg | 179% | |
| Potassium | 6308 mg | 134% | |
*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.
