Slow Cooker Braised Lamb with Garlic and Rosemary

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#99013

Braised Lamb with Garlic and Rosemary - CDKitchen.com

serves/makes:

ready in:
over 5 hrs

ingredients

1/2 cup dry red wine or chicken stock
1 teaspoon Dijon mustard
1 teaspoon kosher or coarse sea salt
1/2 teaspoon freshly ground black pepper
3 pounds boneless lamb shoulder or leg of lamb
2 cloves garlic, finely chopped
1 medium yellow onion, peeled and coarsely chopped
1 large carrot, peeled and cut in 1/4-inch slices
6 plum tomatoes, quartered
1 large lemon, finely grated zest only
1 tablespoon fresh rosemary, roughly chopped

directions

Mix the red wine, mustard, salt, and pepper in a small bowl and place in the slow cooker with the lamb.

Place the remaining ingredients on top of the lamb.

Cover and cook on high for 6 hours or low for 8-10 hours.

Remove the lamb and let rest for a few minutes. Skim the fat from the cooking juices, season to taste with salt and pepper, if desired.

Slice the lamb thinly against the grain. Pour the juices over the lamb and serve with the vegetables.

added by

Pamela Chester, CDKitchen Staff
Read more: You Say Tomato, I Say Tomatoes in the Slow Cooker

crock pot notes

Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.

nutrition data

518 calories, 39 grams fat, 8 grams carbohydrates, 31 grams protein per serving. This recipe is low in carbs.

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