Fall Lamb Roast With Root Vegetables

  • Icon/Star/Fill
  • Icon/Star/Fill
  • Icon/Star/Fill
  • Icon/Star/Fill
  • Icon/Star/Fill
  • 5 (1)
615 MIN
6 SERVING
Hard

PROTEIN

486 g

CARBS

151 g

CALORIES

5548 kcal

SUGAR

28 g

cholesterol

579 mg

FAT

136 g

Ingredients

Serving

lamb leg ( boneless lamb leg roast )

1815 g

pink Himalayan salt

2 tbsp

pepper ( cracked )

1 tbsp, ground

butter ( Kerrygold )

4 tsp

broth

1/2 cup

clove garlic ( finely chopped )

6 cloves

fresh rosemary ( chopped )

3 sprig

fresh thyme ( stripped off stalk )

3 sprig

ground mustard

2 tbsp

carrots ( peeled and chopped )

2 carrot

parsnip ( peeled and chopped )

2 medium

yukon gold potatoes ( peeled and chopped )

2 potato medium

rutabaga ( peeled and chopped )

1 small

Fall Lamb Roast With Root Vegetables

  • Icon/Star/Fill
  • Icon/Star/Fill
  • Icon/Star/Fill
  • Icon/Star/Fill
  • Icon/Star/Fill
  • 5 (1)

Instructions

Step 1

Place the roast in the slow cooker.

Step 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.

Step 3

Arrange the chopped carrots, parsnips, potato, and rutabaga around the meat.

Step 4

Sprinkle with salt and pepper.

Step 5

Add the broth.

Step 6

Cook on low for 8 to 10 hours.

Write your review

    check_circle_outline

    Your review submited successfully

    Recommendation

    VIEW ALL