Ingredients
8
8 servings
- •1 small lemon
- •2 tablespoons chopped fresh rosemary
- •5 cloves garlic, minced
- •1 tablespoon chopped fresh thyme
- •1 tablespoon chopped fresh parsley
- •1 tablespoon olive oil
- •1 teaspoon sea salt
- •1 teaspoon ground black pepper
- •¼ teaspoon onion powder
- •1 (3 pound) leg of lamb
- •½ cup vegetable broth
Instructions
- Grate lemon zest into a mortar; add rosemary, garlic, thyme, parsley, olive oil, sea salt, black pepper, and onion powder. Grind into a paste using a pestle.
- Pat lamb dry and rub herb mixture all over the lamb. Place lamb into a 3-quart slow cooker and squeeze juice of the lemon over lamb. Add broth and cover.
- Cook on Low for 6 to 8 hours.
Nutritional Facts
Per 8 servings
- Calories: 205
- Carbohydrate: 3g
- Fat: 13g
- Fiber: 1g
- Protein: 20g
- Sugar: 0g
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