Slow Cooker Leg of Lamb with Gravy
Servings: 5
Calories: 1097kcal
Ingredients
- 1, 3- pound bone-in half leg of lamb
- 1 teaspoon kosher or fine sea salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion , sliced
- 3 cloves garlic , minced
- 1 tablespoon fresh rosemary , chopped
- 1 cup low sodium gluten-free beef stock
- 1 tablespoon arrowroot powder
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Season the lamb with salt and pepper. Add olive oil to a skillet and brown the lamb 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 cup, dissolve the arrowroot powder in 2 tablespoons of warm water, then add to the saucepan. Simmer, stirring occasionally, until the gravy has thickened, about 5-6 minutes.
Nutrition
Calories: 1097kcal | Carbohydrates: 5g | Protein: 61g | Fat: 91g | Saturated Fat: 38g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 39g | Cholesterol: 265mg | Sodium: 776mg | Potassium: 939mg | Fiber: 1g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 6mg