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
1 purple 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 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.