Slow Cooker Rosemary Lamb

We are always searching for healthy ways to add protein to our diet, so when I happened on a picture of a lamb shank I got the bright idea that we needed to have lamb for dinner. I searched the Internet high and low and came away with a whole lot of seven hour leg of lamb recipes, but that really did not interest me. Not only were these recipes very serious with their timing, but they had huge lists of ingredients that would require conversions for our FODMAP diet. Instead I took the best, and easiest of the the recipes I liked and made my own.

This is a slow cooker recipe so, you will need a slow cooker and of course, the ever optional slow cooker liners.

You will also need an incredibly short list of ingredients:

  • One or two sweet potatoes
  • Five or six small yukon gold potatoes
  • Fresh rosemary
  • One cup of organic vegetable broth (or the broth of your choice)
  • Two tablespoons of garlic infused oil
  • 3 to 4 pound bone in leg of lamb

The first thing you want to do is scrub your potatoes. Use a vegetable brush and work the dirt off under cool water. This recipe is simple, so I did not peel the potatoes. Now, the sweet potatoes need to be chopped. Find a very, extremely sharp knife.

Cut the point off both sides of the sweet potato.

Next, cut the potato in half as best you can. Sweet potatoes are awkward, but remember slow cookers are amazing machines, so just do the best you can.

Now cut each half in half again.

The last step is to cut each piece into chunks. Try to make each chunk about the same size so they cook evenly. No one is going to get angry at you, and remember it is just a sweet potato, so, however you cut it is perfectly fine.

Put your sweet potatoes in the crock pot and ignore my blurry photograph.

Take your yukon golds out and chop them exactly like your sweet potatoes. I prefer yukon golds because they are a creamier potato, but you can use russets or Idaho potatoes too. I am a little bit of a potato junky.

Throw your potatoes in with your sweet potatoes. I’ll spare you the blurry photo on this one.

Now you need to process your lamb before it starts to cook. Open the package of lamb and remove any string or twine. Take your extremely sharp knife and remove all of the excess fat from the outside of the lamb. Here is what my lamb looked like after I processed it:

There is still marbling, but the large areas of fat are gone. Now, push the lamb aside to let it rest and wash your hands.

Take the rosemary and with scissors cut the individual stalks into pieces.

Each stalk of rosemary should yield two or three separate pieces. This will make a mess, but don’t worry.

Grab your sharp knife and cut slits in the lamb and stick the rosemary pieces in the holes. I did the top and the sides, but not the bottom of the lamb. If you like more rosemary, add more.

Put the lamb in the slow cooker and add one cup of broth and brush two tablespoons of garlic infused oil on the lamb. Cook everything on high for four hours.

At the four hour mark the potatoes will be finished.

We fished them out and put them in a glass bowl with a lid. First we ate about half of them, because they were so delicious, but then we really did put the lid on.

Put the lamb back in the slow cooker for two more hours. We started at around 11:00 am and by 5:30 pm we were eating dinner. The lamb will be tender and delicious. This simple FODMAP free meal is the perfect solution to all the complicated lamb recipes available. I’m giving it to all of you to put it in your bellies.

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