Slow Cooker Leg of Lamb with Gravy
Published Feb 24, 2021
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Let your slow cooker do the work while you take the glory when you impress your guests with this Slow Cooker Leg of Lamb with Gravy. This gluten-free, Paleo-friendly main dish is perfect for any spring gathering.
Slow Cooker Leg of Lamb with Gravy
Ingredients
- 2 tablespoons (30 mL) extra-virgin olive oil
- 1 (3-pound/1.4-kilogram) bone-in half leg of lamb
- 1 teaspoon (6 g) kosher or fine sea salt
- ½ teaspoon (1.2 g) freshly ground black pepper
- 1 yellow onion, , sliced
- 3 cloves garlic, , minced
- 1 tablespoon (1.7 g) fresh rosemary, chopped
- 1 cup (235 mL) low sodium gluten-free beef stock
- 1 tablespoon (8 g) arrowroot powder
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Season the lamb with salt and pepper, then brown it in the skillet on all sides, about 3-4 minutes per side.
- Layer the onion on the bottom of a 6-quart slow cooker, then place the lamb on top. Sprinkle the garlic and rosemary on top of the roast and pour in the beef stock. Cook on low for 6-8 hours, until the lamb is extremely tender.
- Remove the lamb from the slow cooker, place on a serving plate, and keep warm. Strain the liquid into a saucepan and bring to a simmer. In a separate cup, dissolve the arrowroot powder in 2 tablespoons of warm water, then add it to the saucepan. Simmer, stirring occasionally, until the gravy has thickened, about 5-6 minutes.
Nutrition
Calories: 440kcalCarbohydrates: 5gProtein: 60gFat: 19gSaturated Fat: 5gCholesterol: 183mgSodium: 739mgPotassium: 960mgFiber: 1gSugar: 1gVitamin A: 14IUVitamin C: 2mgCalcium: 36mgIron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe was featured in Gluten Free & More Magazine. Get your subscription to the magazine and never miss an issue!
