Keto Slow Cooked Lamb with Rosemary and Garlic
Succulent, tender, and infused with rich flavors, this Keto Slow Cooked Lamb with Rosemary and Garlic is the perfect dish for a hearty, low-carb meal. Featuring a juicy boneless lamb shoulder, slow-cooked to perfection in a luscious blend of garlic, olive oil, and fresh rosemary, this recipe delights your taste buds while staying keto-friendly. Seared for added depth, the lamb is bathed in a flavorful broth and cooked alongside zucchini for a wholesome one-pot meal that’s as nutritious as it is comforting. With only 15 minutes of prep and the magic of low and slow cooking, this dish is ideal for cozy family dinners or special occasions. Serve it with a squeeze of fresh lemon juice and ladle the savory cooking juices overtop for an unforgettable explosion of flavor.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Boneless lamb shoulder
- 3 tablespoons Olive oil
- 6 cloves Garlic cloves, minced
- 4 sprigs Fresh rosemary
- 2 teaspoons Salt
- 1 teaspoon Freshly ground black pepper
- 1 medium Onion, chopped
- 1.5 cups Beef broth
- 2 tablespoons Lemon juice
- 2 medium Zucchini, sliced
Instructions
Pat the lamb shoulder dry with paper towels and remove any excess fat.
In a large bowl, combine olive oil, minced garlic, salt, and pepper. Mix well.
Rub the olive oil mixture all over the lamb shoulder, making sure it is evenly coated.
In a large skillet over medium-high heat, sear the lamb shoulder on all sides until browned, about 4-5 minutes per side.
Place the chopped onion at the bottom of the slow cooker, then add the seared lamb shoulder on top.
Pour the beef broth around the lamb and add the fresh rosemary sprigs on top.
Cover the slow cooker with its lid and cook on low heat for approximately 7-8 hours, or until the lamb is tender and falling apart.
About 30 minutes before the cooking time is up, add the sliced zucchini to the slow cooker.
Once the lamb is done, remove from the slow cooker and squeeze fresh lemon juice over it.
Let the lamb rest for 10 minutes before slicing. Serve with the tender zucchini and ladle some of the juices from the slow cooker over the lamb for added flavor.
Nutrition Facts
Calories |
2822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.8 g | 289% | |
| Saturated Fat | 79.9 g | 400% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 6731 mg | 293% | |
| Total Carbohydrate | 32.2 g | 12% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 12.9 g | ||
| Protein | 174.8 g | 350% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 241 mg | 19% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 3779 mg | 80% | |
*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.
