Greek Boneless Leg of Lamb
Lamb does surprisingly well in the slow cooker. It is nearly impossible to overcook, and every bite is meltingly tender.
INGREDIENTS | SERVES 12
4 pounds boneless leg of lamb
1 tablespoon crushed rosemary
1 teaspoon freshly ground black pepper
¼ teaspoon kosher salt
¼ cup lemon juice
¼ cup water
Slice off any visible fat from the lamb and discard. Place in a 4- or 6-quart slow cooker.
Add the remaining ingredients on top of the lamb. Cook on low for 8 hours.
Remove from the slow cooker. Discard cooking liquid. Remove any remaining visible fat from the lamb. Slice the lamb prior to serving.
PER SERVING Calories: 350 | Fat: 21g | Sodium: 150mg | Carbohydrates: 1g | Fiber: 0g | Protein: 38g
Healthy Cooking with Lamb
Lamb has a reputation as a somewhat fatty meat. However, buying a leaner cut, like the boneless leg where much of the fat and bone has been removed by the butcher, and slicing off any excess at home can eliminate much of the fat. When slow cooking, the fat melts off the meat and accumulates in the bottom of the cooker where it can easily be discarded after removing the meat.