Whole30 Slow Cooked Lamb with Rosemary and Garlic
Elevate your dinner game with this Whole30 Slow Cooked Lamb with Rosemary and Garlic—a tender, flavorful dish that's both healthy and satisfying. This recipe features a juicy boneless leg of lamb rubbed with a zesty olive oil, garlic, and lemon marinade, slow-cooked to perfection with aromatic rosemary sprigs and a medley of hearty vegetables like carrots, celery, and onion. A splash of Whole30-compliant beef broth ties everything together, creating a deeply savory base. With just 20 minutes of prep and a hands-off 6-hour cook time, this dish is ideal for busy schedules but special enough for gatherings. Serve with the melt-in-your-mouth vegetables and the fragrant cooking juices for a comforting, paleo-friendly meal everyone will love. Perfect for Whole30 enthusiasts and anyone seeking a rich, slow-cooked lamb recipe!
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Recipe Information
Ingredients
- 3 pounds Boneless leg of lamb
- 4 sprigs Fresh rosemary
- 6 whole Garlic cloves
- 2 tablespoons Olive oil
- 1 large Onion
- 4 medium Carrots
- 3 large Celery stalks
- 1 cup Beef broth (Whole30 compliant)
- 1 large Lemon
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
Instructions
Peel and chop the onion into large chunks.
Peel and slice the carrots into thick rounds.
Chop the celery stalks into large pieces.
Peel the garlic cloves and gently crush them with the side of a knife.
Zest the lemon and set aside the zest, then cut the lemon into slices.
In a small bowl, combine the olive oil, lemon zest, salt, and black pepper.
Rub the lamb all over with the olive oil mixture, ensuring it is well-coated.
Place a layer of carrot, celery, and onion in the bottom of the slow cooker.
Add the seasoned lamb on top of the vegetables.
Insert the rosemary sprigs and garlic cloves around the lamb.
Pour the beef broth around the edges of the slow cooker, avoiding pouring directly over the lamb to not wash off the seasoning.
Place the lemon slices on top of the lamb.
Cover the slow cooker and cook on low for 6 hours, or until the lamb is tender and fully cooked through.
Once cooked, remove the lamb and let it rest for 10 minutes before slicing.
Serve the lamb slices with the cooked vegetables and any remaining juices from the slow cooker drizzled over the top.
Nutrition Facts
Calories |
3348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.2 g | 257% | |
| Saturated Fat | 76.8 g | 384% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1089 mg | 363% | |
| Sodium | 5667 mg | 246% | |
| Total Carbohydrate | 65.9 g | 24% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 26.4 g | ||
| Protein | 316.6 g | 633% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 469 mg | 36% | |
| Iron | 29.6 mg | 164% | |
| Potassium | 6467 mg | 138% | |
*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.
