Low Carb Slow Cooked Lamb with Rosemary and Garlic
Fall in love with tender, flavorful meat with this Low Carb Slow Cooked Lamb with Rosemary and Garlic recipe. Perfect for gatherings or a cozy family dinner, this dish delivers melt-in-your-mouth lamb infused with aromatic garlic and fresh rosemary. Start by searing the boneless leg of lamb to lock in its juices before slow cooking it on a bed of sweet onions in a savory broth. With minimal prep time and six hours of hands-free cooking, this recipe creates a nutrient-packed centerpiece that pairs beautifully with steamed vegetables or your favorite low-carb sides. Deliciously fragrant and irresistibly tender, this dish is a testament to the magic of both simplicity and slow cooking.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1500 grams boneless leg of lamb
- 2 tablespoons extra virgin olive oil
- 8 whole garlic cloves
- 5 sprigs fresh rosemary
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 large onion
- 500 milliliters chicken or beef broth
Instructions
Begin by preparing the garlic and rosemary. Peel the garlic cloves and slice them lengthwise. Set aside. Strip the rosemary leaves from their stems and roughly chop them. Set aside.
Season the boneless leg of lamb with salt and ground black pepper on all sides.
In a large skillet, heat the extra virgin olive oil over medium-high heat.
Once hot, add the lamb to the skillet and sear it on all sides until it's browned, about 5-6 minutes per side. This step is crucial for locking in flavors.
While the lamb is searing, slice the onion into thick rounds and place them at the bottom of your slow cooker.
Once the lamb is seared, remove it from the skillet and place it on top of the sliced onions in the slow cooker.
In the same skillet, add the sliced garlic and sauté for 1-2 minutes, until aromatic but not browned.
Pour the garlic along with any oil over the lamb in the slow cooker.
Add the chopped rosemary to the lamb and pour the chicken or beef broth over everything.
Cover the slow cooker with its lid and set it to cook on LOW heat for 6 hours or until the lamb is tender and pulls apart easily with a fork.
Once cooked, remove the lamb from the slow cooker and let it rest for about 10 minutes before slicing or shredding.
Serve the slow-cooked lamb with the onion and garlic from the cooker, and a spoonful of the cooking juices for added flavor. Pair with steamed vegetables for a complete low-carb meal.
Nutrition Facts
Calories |
3496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.0 g | 278% | |
| Saturated Fat | 83.8 g | 419% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1200 mg | 400% | |
| Sodium | 7599 mg | 330% | |
| Total Carbohydrate | 33.1 g | 12% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 10.5 g | ||
| Protein | 345.2 g | 690% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 346 mg | 27% | |
| Iron | 30.8 mg | 171% | |
| Potassium | 5506 mg | 117% | |
*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.
