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Ingredients6 h 15 m servings 205 cals
Original recipe yields 8 servings
- 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 g fat; 2.8 g carbohydrates; 19.9 g protein; 69 mg cholesterol; 300 mg sodium. Full nutrition