Ingredients6 h 15 m servings 205
- 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.
Per Serving: 205 calories; 12.6 2.8 19.9 69 300 Full nutrition
ReviewsRead all reviews 3
This recipe helped me win a cook off. Follow the recipe but for best results add a pinch of salt before you put it in the crock-pot
I made it for our Easter dinner and it was really good. My guests loved it . I will be doing it again.