My family traditionally has roast lamb for Easter, which is fine with me because I love the stuff. Normally, we don’t have lamb too often other than the few celebratory holiday’s and occasional feasts. Instead of doing an oven roast, I wanted to do it in the slow cooker to keep the stress levels down of everyone around.
The meat ended up being super tender, almost fall apart in the mouth, with some great fat from the leg to supplement the leg too. That last hour where you add the thyme and mint imparts just enough flavor to make you notice the flavors, but if there’s anyone that doesn’t like mint at all, have them give it a try. It’s very subtle and they might actually enjoy it when it’s not the forefront of the dish.
As always, you can make the maple syrup to use in this recipe and many others by seeing the Maple Syrup Recipe. Let me know what you think of this recipe – I know the pictures aren’t all that appetizing, but the meat will make up for the look – I promise you that!
Yields 6 servings of Succulent Slow-Cooked Lamb
The Preparation
- 32 ounces lamb leg
- 1/4 cup olive oil
- 2 tablespoons whole grain mustard
- 1 tablespoon low-carb maple syrup, like Ruled.Me
- salt and pepper, to taste
- 3/4 teaspoon fresh garlic, sliced
- 3/4 teaspoon dried rosemary
- 1 teaspoon fresh thyme
- 2 tablespoons fresh mint
The Execution
1. Place the lamb leg in the slow cooker and cut 3 large slits along the top at least 1 1/2" deep.
2. Rub the lamb with the olive oil, mustard, and Ruled.Me Maple Syrup. Add salt and pepper to taste.
3. Place the garlic and rosemary inside the slits. Cook on low for 7 hours. Once the lamb is cooked down and surrounded by juices, add the thyme and mint. Cook for an additional 1 hour with the herbs in the juices.
4. Remove from the slow cooker and let rest for 5–10 minutes. Slice and serve!
This makes a total of 6 servings of Succulent Slow-Cooked Lamb. Each serving comes out to be 474 calories, 34.1g fats, 0.3g net carbs, and 38.9g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 32 ounce lamb leg | 2341 | 149.5 | 0 | 0 | 0 | 231.8 |
| 1/4 cup olive oil | 477 | 54 | 0 | 0 | 0 | 0 |
| 2 tablespoon whole grain mustard | 19 | 1 | 1.8 | 1.3 | 0.6 | 1.2 |
| 1 tablespoon low-carb maple syrup | 0 | 0 | 0 | 0 | 0 | 0 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 3/4 teaspoon fresh garlic | 3 | 0 | 0.7 | 0 | 0.7 | 0.1 |
| 3/4 teaspoon dried rosemary | 3 | 0.1 | 0.6 | 0.4 | 0.2 | 0 |
| 1 teaspoon fresh thyme | 1 | 0 | 0.2 | 0.1 | 0.1 | 0 |
| 2 tablespoon fresh mint | 1 | 0 | 0.3 | 0.2 | 0.1 | 0.1 |
| Totals | 2845 | 204.7 | 3.5 | 2 | 1.6 | 233.3 |
| Per Serving (/6) | 474 | 34.1 | 0.6 | 0.3 | 0.3 | 38.9 |
Succulent Slow-Cooked Lamb
Ingredients
- 32 ounce lamb leg
- ¼ cup olive oil
- 2 tablespoon whole grain mustard
- 1 tablespoon low-carb maple syrup like Ruled.Me
- salt and pepper to taste
- ¾ teaspoon fresh garlic sliced
- ¾ teaspoon dried rosemary
- 1 teaspoon fresh thyme
- 2 tablespoon fresh mint
Instructions
- Place the lamb leg in the slow cooker and cut 3 large slits along the top at least 1 1/2" deep.
- Rub the lamb with the olive oil, mustard, and Ruled.Me Maple Syrup. Add salt and pepper to taste.
- Place the garlic and rosemary inside the slits. Cook on low for 7 hours. Once the lamb is cooked down and surrounded by juices, add the thyme and mint. Cook for an additional 1 hour with the herbs in the juices.
- Remove from the slow cooker and let rest for 5–10 minutes. Slice and serve!
