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!
I made this today and it was excellent! The meat was really tender and the juices made a nice gravy. Definitely worth doing again, and a lot less work than roasting.
Thanks for the terrific keto ideas. I’m new to this, and still experimenting with how far I want to go with it. You’re site is helping with all the interesting recipes.
Super happy to hear you liked it Ruby! I thought the fat on the top of the leg was perfect after cooking it in the slow cooker 🙂
Yes – lamb fat is one of my favourite things, even before keto. And I fed it to two people who re not on keto, and they both enjoyed it.
That’s always great to hear 🙂 I think our tastebuds adapt a little bit after switching to keto and food tastes slightly different, so it always brings a smile to me when non-keto people love the food!
Oh my.
The lamb is in the slow cooker! Thanks for the recipe! Only one note…the recipe instructions with the pictures don’t mention olive oil. I didn’t realize until it had been in the slow cooker for a while that the recipe does call for olive oil. Perhaps update the main recipe instructions with the olive oil in case someone only looks at those (like I did)? We’re excited to try it, and hope it still comes out succulent despite my error!