Slow Cooker Leg of Lamb with Gravy
Servings: 5
Calories: 440kcal
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: 440kcal | Carbohydrates: 5g | Protein: 60g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 183mg | Sodium: 739mg | Potassium: 960mg | Fiber: 1g | Sugar: 1g | Vitamin A: 14IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 6mg