Low Sodium Slow Cooked Lamb with Rosemary and Garlic
Indulge in the irresistible flavors of this Low Sodium Slow Cooked Lamb with Rosemary and Garlic, a hearty and healthy dish that's perfect for family dinners or special occasions. Featuring a tender, melt-in-your-mouth leg of lamb infused with the earthy aroma of fresh rosemary and the bold punch of garlic, this recipe is a low-sodium take on a classic slow-cooked masterpiece. Layered over a medley of onions, carrots, and celery, the lamb is cooked in a fragrant mixture of white wine, lemon zest, and low-sodium beef broth, resulting in a delectable sauce that enhances every bite. With minimal prep, this slow cooker dish delivers maximum flavor and pairs beautifully with roasted potatoes, steamed greens, or rustic bread. Perfect for meal prep or entertaining, this recipe offers a lighter yet deeply comforting twist on traditional lamb dishes.
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Recipe Information
Ingredients
- 4 pounds leg of lamb
- 4 pieces fresh rosemary sprigs
- 8 pieces garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon black pepper
- 1 piece lemon
- 1 large onion
- 3 large carrots
- 2 pieces celery stalks
- 2 cups low sodium beef broth
- 1 cup white wine
- 2 pieces bay leaves
Instructions
Pat the leg of lamb dry with paper towels and make small incisions all over with a sharp knife.
Peel the garlic cloves and slice them into thin slivers. Insert each sliver into the incisions made in the lamb.
Wash the rosemary sprigs and insert them alongside the garlic slivers into the lamb.
Rub the lamb all over with olive oil, then generously sprinkle it with black pepper. Set aside.
Peel and slice the onion into thick rings. Peel the carrots and cut into large chunks. Wash the celery stalks and chop them into pieces.
Layer the onion, carrots, and celery at the bottom of a slow cooker to form a vegetable base for the lamb.
Place the seasoned lamb on top of the vegetables in the slow cooker.
Zest and juice the lemon, ensuring no seeds remain. Pour the juice and zest over the lamb.
Add the low sodium beef broth, white wine, and bay leaves to the slow cooker, pouring them around the lamb.
Cover the slow cooker with its lid. Set it to cook on low for 8 hours, or 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 on a cutting board for 5-10 minutes.
Strain the cooking liquid and serve it alongside the lamb as a sauce.
Slice or shred the lamb and serve it with the slow-cooked vegetables and sauce.
Nutrition Facts
Calories |
6071 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 415.0 g | 532% | |
| Saturated Fat | 171.5 g | 857% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1760 mg | 587% | |
| Sodium | 1824 mg | 79% | |
| Total Carbohydrate | 68.0 g | 25% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 24.9 g | ||
| Protein | 476.5 g | 953% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 587 mg | 45% | |
| Iron | 42.4 mg | 236% | |
| Potassium | 8008 mg | 170% | |
*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.
