- 1 small lemon
- 2 tablespoons chopped fresh rosemary
- 5 cloves garlic, minced
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh parsley
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 1/4 teaspoon onion powder
- 1 (3 pound) leg of lamb
- 1/2 cup vegetable broth
- Grate lemon zest into a mortar; add rosemary, garlic, thyme, parsley, olive oil, sea salt, black pepper, and onion powder. Grind into a paste using a pestle.
- Pat lamb dry and rub herb mixture all over the lamb. Place lamb into a 3-quart slow cooker and squeeze juice of the lemon over lamb. Add broth and cover.
- Cook on Low for 6 to 8 hours.
07/04/2019
recipepes.com
slow cooker leg of lamb, recipe
PT15M
PT1H
5
455 calories
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