Fall Lamb Roast with Root Vegetables

Mindith Rahmat


Women's Fitness, Yoga, Natural Movement, Bodyweight Exercise, Kettlebells


Fall lamb roast


Prep time: 15 minutes

Cooking time: 8-10 hours

Serves: 6




  • 4 lbs boneless lamb leg roast
  • 2 Tbsp pink salt
  • 1 Tbsp cracked pepper
  • 4 tsp of Kerrygold butter
  • ½ cup broth
  • 6 cloves garlic, finely chopped
  • 2 to 3 sprigs rosemary, chopped
  • 2 to 3 sprigs thyme, stripped off stalk
  • ? cup stone ground mustard
  • 2 carrots, peeled and chopped
  • 2 parsnips, peeled and chopped
  • 2 Yukon gold potatoes, peeled and chopped
  • 1 small rutabaga, peeled and chopped



  1. Place the roast in the slow cooker.
  2. In a small bowl, mix the garlic, rosemary, thyme, and mustard. Pour it on top of the lamb to coat the meat with the mixture.
  3. Arrange the chopped carrots, parsnips, potato, and rutabaga around the meat.
  4. Sprinkle with salt and pepper.
  5. Add the broth.
  6. Cook on low for 8 to 10 hours.


More protein filled recipes:

Comfort Fuel: Steak and Vegetable Shepherd's Pie

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