Mediterranean Diet Slow Cooked Lamb with Rosemary and Garlic
Savor the flavors of the Mediterranean with this exquisite Slow Cooked Lamb with Rosemary and Garlic, a dish perfectly suited for those embracing the wholesome and heart-healthy Mediterranean diet. Featuring tender boneless lamb shoulder infused with a fragrant blend of fresh rosemary, garlic, and lemon zest, this recipe is a showcase of aromatic simplicity. Slow-cooked to perfection in a rich broth with carrots, celery, red onion, and bay leaves, the lamb becomes beautifully succulent, falling apart at the mere touch of a fork. Perfect for an effortless yet impressive dinner, serve this dish with the tender vegetables and the rich, savory juices from the slow cooker. With minimal prep, easy-to-follow steps, and bold, rustic flavors, this recipe exemplifies the Mediterranean way of eating: nourishing, delicious, and perfect for slow, joyful meals with loved ones.
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Recipe Information
Ingredients
- 3 pounds boneless lamb shoulder
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh rosemary
- 6 pieces garlic cloves
- 1 tablespoon lemon zest
- 1 teaspoon ground black pepper
- 1.5 teaspoons salt
- 1 cup chicken broth
- 1 medium red onion
- 3 large carrots
- 2 large celery stalks
- 2 pieces bay leaves
Instructions
Begin by preparing the lamb: Pat the lamb shoulder dry with paper towels and trim any excess fat.
Create a marinade by mixing the olive oil, rosemary, minced garlic, lemon zest, ground black pepper, and salt in a bowl.
Rub the marinade all over the lamb, ensuring it's well coated. Allow the lamb to marinate for at least one hour in the refrigerator, preferably overnight for best results.
When ready to cook, take the lamb out of the fridge and let it sit at room temperature for about 30 minutes.
Prepare the vegetables: Slice the red onion, cut the carrots into 2-inch pieces, and chop the celery stalks.
Place the vegetables in the bottom of a slow cooker. Add the bay leaves on top of the vegetables.
Nestle the marinated lamb on top of the vegetables in the slow cooker.
Pour the chicken broth over the lamb and vegetables.
Cover the slow cooker and set it to low heat. Cook for 8 hours, or until the lamb is tender and falls apart easily when shredded with a fork.
Once cooked, remove the lamb and let it rest for a few minutes.
Shred the lamb with two forks or slice as desired.
Serve the lamb alongside the cooked vegetables and some of the juices from the slow cooker.
Nutrition Facts
Calories |
3861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 301.2 g | 386% | |
| Saturated Fat | 113.1 g | 565% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 5285 mg | 230% | |
| Total Carbohydrate | 47.7 g | 17% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 18.2 g | ||
| Protein | 254.0 g | 508% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 363 mg | 28% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 4888 mg | 104% | |
*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.
