Pasture-raised lamb is my go-to red meat. In fact, I prefer lamb to beef. One of my favorite fuss-free ways to prepare lamb is in the slow cooker. Season the lamb with Celtic sea salt and freshly ground pepper. Crush a few garlic cloves and herbs into a rub, and you’re good to go. You can throw in a few sliced sweet potato rounds, if you wish. No standing over a hot stove; the slow cooker does all the work!
Pasture-raised lamb is an often overlooked—and under-appreciated—rich source of omega 3 fat. With its stellar omega 6 to omega 3 ratio (.77:1), you can think of grass-fed lamb as “land salmon”!
Slow Cooker Leg of Lamb with Garlicky Lemon-Rosemary Rub
3 pounds pasture-raised, boneless, butterflied leg of lamb
5 cloves garlic, minced
3 tablespoons rosemary, minced
3 tablespoons tarragon, minced
Grated zest of 1 large organic lemon
1 tablespoon olive oil
1 teaspoon Celtic sea salt
1/2 cup filtered water
Juice of (zested) organic lemon
Purple sweet potato, sliced into rounds
Season leg of lamb with Celtic sea salt and freshly ground black pepper. Place garlic, rosemary, tarragon, lemon zest and Celtic sea salt in a mortar and pestle. Add the olive oil. Using the pestle, crush all ingredients together until it forms a paste.
Spread rub over both sides of the butterflied leg of lamb.
Arrange leg of lamb in a single layer in the slow cooker. Add 1/2 cup of filtered water + juice from the lemon you zested. Add purple sweet potato rounds.
Turn setting on slow cooker to HIGH for 1 hour; then, turn to LOW for 2 hours. Check lamb for desired doneness.
Once lamb has reached desired tenderness, cut into slices and arrange on serving platter (or plates). Drizzle jus over lamb.